Here it is: It's from Southern Living Jan 05
Basic banana bread recipe
CREAM CHEESE-BANANA-NUT BREAD

MAKES 2 LOAVES

PREP: 15 MIN., BAKE: 1 HR., COOL: 40 MIN.

Warm bread is yummy, but to get perfect slices, let bread cool 30 minutes, and cut with a serrated or electric knife.

¾ cup butter, softened

1 (8-ounce) package cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups mashed bananas (1 ¼ pounds unpeeled bananas, about 4 medium)

1 cup chopped pecans, toasted

½ teaspoon vanilla extract

BEAT butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

COMBINE flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.

BAKE at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Topping
CINNAMON CRiSP-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed, and spoon into desired pans. Stir together ½ cup firmly packed brown sugar; ½ cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.

Mmmmm that looks good!

I'm wondering if I could use this recipe for muffins too?????

Thanks Glenda---Westelle for muffins bake at 350 for 25 mins, makes 24. This is the best banana bread I've ever had.

Here's the rest of the article with various ways to make the bread and toppings
------------------------------------------------
CREAM CHEESE-BANANA-NUT MUFFINS: To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins. Prep: 15 min., Bake: 25 min.

ORANGE-PECAN-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread or muffins in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread or muffins, and cool 30 minutes on wire racks.

TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare and bake bread or muffins in desired pans. While bread is baking, stir together ¼ cup butter, ¼ cup granulated sugar, ¼ cup firmly packed brown sugar, and ¼ cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread or muffins from oven, and immediately spread tops with coconut mixture. Broil 5 ½ inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing. MARY HAWKES

PRESCOTT, ARIZONA

CINNAMON CRiSP-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed, and spoon into desired pans. Stir together ½ cup firmly packed brown sugar; ½ cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.

PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed, and spoon into desired pans. Combine ½ cup plus 1 tablespoon all-purpose flour and ½ cup firmly packed brown sugar in a small bowl. Cut in ¼ cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.

Wow! Thanks for all the extra info.

Thank you! I just harvested a huge bunch of bananas this morning and was thinking I would like to try a different kind of banana bread - and there you were!

I've got all the ingredients for this..and 3 speckled bananas on the counter...
going to go grab some CC out and make this into muffins....

Thanks for including the rest of the information Glenda!

I didn't notice the PB directions..
Oh Glenda are you gonna try that? or have you already?

lol, terri, I gave up pb for New Years!!

Let me know if you like it as much as the sour cream banan bread, terri.

Got a batch about to go in the oven.
If I can stay awake long enough for it to come out. LOL
It's 8:36 pm.

Take this bread from me...I'm going to eat one loaf myself!!!!!!!
It's like a pound cake, more than a quick bread.

Terri, what topping did you put on yours?

No topping.. just plain...wrapped one for the freezer..ended pulling it out about 3 days later. LOL

I made this bread this morning it is a definate keeper! DELICIOUS!!!!!!!!!!!!