Busy Momma Recipe: Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread

In an effort to recreate the events that led up to my water breaking with Cy, lots of walking, mopping and baking of banana bread are on the agenda for this weekend. ;) And also because this tasty treat is one of my Fall favorites. Here is the recipe for Cinnamon Crisp-Topped Cream Cheese Banana-Nut-Bread (wow...that's a mouthful!) from Southern Living that is so good that even merely baking it has the ability to induce labor!


Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread

3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
1/2 cup chopped, toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

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 loaf pans.

Stir together brown sugar, 1/2 cup pecans, 1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter.

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.