Banana Bread with Ambrosia Topping

I personally think banana bread is close to perfect. This ambrosia topping gets it all the way there.

Banana bread:

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

3 large bananas, mashed

1 cup chopped pecans

Ambrosia topping:

1 (8-ounce) package cream cheese, softened

1 (8-ounce) can crushed pineapple, drained

cup flaked coconut, toasted

cup toasted almonds, chopped

1 tablespoon sugar

To make the banana bread: Preheat the oven to 325 degrees. Grease a 9 x 5 x 3-inch loaf pan. In a small bowl sift together the flour, baking soda, and salt and set aside. In a medium bowl cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and bananas and mix well. Fold in the dry ingredients and the pecans. Pour into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pan to cool.

To make the ambrosia topping: In a medium bowl beat the cream cheese until smooth. Add the pineapple, coconut, almonds, and sugar. Stir to mix well.

To serve: Spread the ambrosia on the sliced banana bread.

Makes 12 servings.