Perfectly good, moist, and easy banana bread, although I'm still looking for one with more depth of flavor to it. To note the changes -- I used unsalted butter instead of margarine, used low-fat (not fat free) cream cheese, used 1/4 cup brown sugar plus 1 cup white instead of all white, 3 mashed bananas (probably a little more than a cup, but it's how many I had), and I didn't make the streusel layer but instead mixed the cinnamon in with the dry ingredients and folded in the pecans at the end. Oh, and the recipe doesn't call for any salt, so I added 1/2 tsp of salt to the dry ingredients. I also had one larger loaf pan, and put about 2/3 of the batter into that (bake time of 55 minutes), and put the rest into muffin cups (in liners) that baked for about 35 minutes.
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