Preheat oven to 350°F. Grease and flour two 8x4-inch loaf pans. (Light-colored pans prevent over-browning.)

In a large bowl, beat butter and cream cheese on medium speed until creamy. Gradually add honey, beating until light and fluffy. Add eggs one at a time, mixing just until blended after each.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, beating at low speed just until blended.

Stir in mashed bananas, toasted pecans, and vanilla. Divide batter evenly between prepared loaf pans.

In a small bowl, mix brown sugar, pecans, flour, melted butter, and cinnamon until crumbly. Sprinkle evenly over the batter in both pans.

Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If the tops begin to brown too quickly, cover loosely with foil during the last 15 minutes.

Let loaves cool in the pans for 10 minutes, then transfer to wire racks to cool for at least 30 more minutes before slicing.