My friend KC10 from the TOH recipe boards shared this recipe and I will be making it this week just as soon as my green bananas go really ripe! I like that is makes 2 loaves - one for giving or for freezing and I do love my cream cheese!
Creamy Banana Bread
(recipe from 'Something Extra' magazine - Rincon Station Firefighter Becki Benson)
1/2 c. butter or margarine, softened
1 (8 ox.) pkg. cream cheese, softened
1-1/4 c. sugar
2 large eggs
1-1/2 c. mashed ripe bananas (about 4 medium)
1 tsp. vanilla extract
2-1/4 c. flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/4 c. finely chopped pecans
1/4 c. packed brown sugar
4 tsp. cinnamon
Preheat oven to 325º and spray two 8-1/2 X 4-1/2 X 2-1/2 inch loaf pans with nonstick cooking spray.
Cream butter and cream cheese in a large bowl with electric mixer. Gradually add sugar; continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas and vanilla. Add flour, baking powder and baking soda, stirring just until moistened. Combine remaining ingredients in a small bowl.
Pour half of batter into prepared pans; sprinkle with half of nut mixture. Repeat layers and bake for 45 minutes. Tent loosely with foil and bake for 15 minutes more or until a toothpick inserted in the center comes out clean.
Makes 2 loaves