World's Best Banana Bread

Baked goods are my ultimate comfort food. One can generally gauge my sanity level by the number of baked items floating around my house (zero = great; one = pretty stressed; more than one = Mama needs a Xanax). So in the midst of all the blown-out-diapers-craziness last week, I dropped everything to bake banana bread. This recipe is the best one I've ever tasted: the cream cheese makes the bread so smooth and soft ... it's divine. I omitted the crumble topping this time because I wasn't in the mood for so much sugar, but oh mercy, it's so good with it!
Cream Cheese Banana Bread
Southern Living Magazine

3/4 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 c. sugar
2 eggs
3 c. flour
1/2 t. each baking soda, baking powder, and salt
1 1/2 c. mashed bananas
1 c. chopped pecans, toasted
1/2 t. vanilla extract

Cinnamon Crisp Topping
1/2 c. firmly packed brown sugar
1 T. flour
1 T. melted butter
1/8 t. ground cinnamon

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until just blended after each. Combine flour, powder, soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Pour into two greased and floured 8x4 inch loaf pans; sprinkle with combined topping (press into dough slightly). Bake at 350* for one hour, shielding with foil during the last 15 minutes. Cool in pans on racks 10 minutes; remove from pans and cool 30 minutes before slicing.