This banana bread recipe is divine.  The pecan-coconut topping really make it yummy!
Southern Living January 2005 Page 120


Banana-Nut Bread

3/4 cup butter, softened
1 (8 oz) 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 1-1/4 pounds unpeeled, about 4 med)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Beat butter and cream cheese with 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, pecanas and vanilla. Spoon batter into 2 greased and floured 8x4 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 mins to prevent browning, if necessary. Cool bread in pans on wire racks 10 mins. remove from pans, and cool 30 mins on wire racks before slicing.
Toasted Coconut Topped Cream Cheese Banana nut Bread

Prepare and bake bread or muffins in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar and 1/4 cup milk in a small saucepan over med-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. Remove baked bread or muffins from oven and immediately spread tops with coconut mixture. Broil5-1/2 inches from heat 2-3 mins or just until topping starts to lightly brown. Cool in pans on wire rack 20 mins. Remove from pans, and cool 30 mins on wire racks before slicing.