Line twelve muffins cups with paper bake cups. In a small bowl, mix pecans, 2 tablespoons sugar and 1 teaspoon cinnamon.
In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.
In another bowl, combine the flour, baking powder, baking soda and salt. Add the banana mixture, beating on low speed until just combined.
Stir in 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups, 1 rounded tablespoon for each regular size muffin cup. Drizzle 1/2 teaspoon caramel topping over batter in each cup. Top with remaining batter. If you like top each with 2 thin slices of additional banana. Drizzle with a little melted butter and sprinkle with remaining pecan mixture.
Bake in a 375 oven 18-20 minutes or until toothpick inserted comes out clean. Cool on wire rack for 5 minutes. Remove from pan. Serve warm, drizzled with more caramel topping, if you like.