My new favorite Banana Bread

Cream Cheese Banana Nut Bread
***Makes 2 loaves***

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract

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 just until blended.
 Stir in bananas, pecans, and vanillla. Spoon batter into
 2 greased and floured 8x4 inch loafpans.

Bake at 350 degrees for 1 hour or until a long wooden
pick inserted in center comes out clean and sides pull
away from pan, shielding with aluminum foil last 15
  minutes to prevent browning, if necessary.
 (I found that after one hour, my banana bread wasn't
 completely cooked through. I ended up baking it for
an extra 10-15 minutes.) Cool bread in pans on wire
  racks for 10 minutes. Remove from pans, and cool
30 minutes on wire racks before slicing.

Source: Southern Living magazine