Banana Peanut Butter Coffee Cake

I posted this recipe on my personal blog, which I've lately resurrected, but decided I'd better do it here, too. I made this by combining a couple of different recipes from allrecipes.com and Better Homes and Garden Cookbook. Apologies to Kennedy for the peanut butter. The original recipe on allrecipes had pecans in the topping, which Megyn doesn't like, so I went with this instead.

Banana Peanut Butter Coffee Cake
1 8-oz package cream cheese
1/2 cup butter or margarine, softened
1-1/4 cups sugar
2 eggs
3 medium bananas, mashed
1 tsp vanilla extract
2-1/4 cups whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
TOPPING:
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup peanut butter
3 Tbsp butter or margarine, softened

Beat together the cream cheese, butter and sugar. Add the bananas, eggs and vanilla; beat until smooth. Combine dry ingredients; add to batter and mix. Smooth into a greased 13 x 9-inch pan. Sprinkle with topping. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean.
For topping, stir together brown sugar and flour. Using a pastry blender or two knives, cut in butter and peanut butter until uniform.