Cream Cheese Banana Nut Bread

Cream Cheese Banana Nut Bread
Southern Living

3/4 Cup butter, softened
1 (8 oz) package cream cheese, softened
2 Cups sugar
2 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Cups mashed ripe bananas (about 4 medium)
1 Cup 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 blended. Add eggs, one at a time, beating just until blended after each addition.
Combine flour and net 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 (8x4 inch) loaf pans coated with baking spray.
Bake at 350 degrees for 1 hour or until a long wooden toothpick inserted in center comes out clean, shielding with aluminum foil for the last 15 minutes to prevent excessive browning, if necessary. Cool in pans on wire racks 15 minutes; remove from pans, and cool completely on wire racks. Serve with butter, if desired.

Makes 2 loaves.

My Notes
I made this without the nuts.

Reviews
Oh. My. Goodness. I don't think I'll make any other recipe for banana bread again.