Preheat oven to 350 degrees. Line 24 muffin cups with paper-liners.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients, gradually add to butter mixture, beating at low speed until just blended. Stir in bananas, pecans, and vanilla. Spoon batter into prepared muffin cups.
For the cinnamon crisp topping...
Stir together topping ingredients. Sprinkle evenly over muffin batter. Bake at 350 for 22 - 25 minutes, or until a wooden pick comes out clean. Remove from pans and place on rack over a shallow rimmed baking pan.
For the praline glaze...
Combine glaze ingredients, whisking to incorporate brown sugar and melted butter. Drizzle a spoonful over each muffin. Allow muffins to cool completely.