Cream Cheese Banana Bread

I'm so picky with my Bananas. There is about a 24 hour window where a banana is "perfect"-- the right shade of greenish/yellow. Anything after that is deemed inedible and instantly set aside for banana bread. I saw a new recipe for Cream Cheese Banana Bread and knew that the next stash of bananas were going towards this delicious looking bread. I made this one Sunday evening and it was the perfect end to a weekend. The cream cheese kicked this up a notch and it was by far the most moist delicious banana bread I've made. Stop your search for the perfect recipe-- you've found it.

Cream Cheese Banana Bread

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, beat 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 toothpick inserted in center comes out clean. Let cool for 30 minutes before slicing.

*to toast pecans place on a cookie sheet and bake at 350 for 3-5 minutes until lightly toasted.

~Dayna~