Cream Cheese Banana Nut Bread w/ Cinnamon Crumb Topping

I love when my bananas are overripe. I was looking to do a Banana Nut Bread but if you know me, you know I had to kick it up a few notches. I took a few recipes and made this one my own. This recipe makes two loaves so freeze one for later. You can use frozen bananas but you will have a few wet spots. For the bread: 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1Ttsp Cinnamon (my addition) 3/4 cup butter, softened 8 ounces cream cheese, softened 1/2 cup sour cream (my addition) 2 cups granulated sugar 2 large eggs 1 & 1/2 cups mashed bananas (about 4 medium bananas) 1 cup chopped pecans, toasted (walnuts:my addition) 1/2 teaspoon vanilla extract 1/4 tsp rum (my addition) For the topping: 1/2 cup packed brown sugar 1/2 cup chopped pecans, toasted (walnuts:my addition) 1 tablespoon all-purpose flour 1 tablespoon melted butter 1/8 teaspoon ground cinnamon Instructions: Preheat oven to 350°. Grease and flour two 8″x 4″ loaf pans.Combine flour, baking powder, baking soda, and salt. Set aside.Using an electric mixer, beat together butter, sour cream and cream cheese until creamy. Gradually add sugar, mixing until light and fluffy. Add eggs, 1 at a time, mixing just until blended.Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans,rum and vanilla extract.Divide batter evenly and spoon into prepared loaf pans. To make the topping, combine all topping ingredients in a small bowl. Sprinkle evenly over batter in both loaf pans.Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If necessary, cover pans loosel y with aluminum foil for the last 15 minutes to prevent excess browning.Cool bread in pans on wire racks for 10 minutes. Remove from pans to wire racks to cool completely.