Cream Cheese Banana Nut Bread

This easy quick bread is a variation on the banana bread I usually make. I made it today and it tasted amazing. Thank you Lemon Sugar

3/4 cup (1 and 1/2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 cups sugar
2 large eggs at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans or walnuts, toasted
1 teaspoon vanilla extract

• Preheat oven to 350 degrees (F).

• Prepare two 8x4 loaf pans with cooking spray, and set aside.

• In a small bowl, combine flour, baking powder, baking soda and salt.

• In a large bowl, (or stand mixer), beat together butter and cream cheese until well combined and light and fluffy.

• Add sugar and vanilla, and beat until just combined.

• Add eggs one at a time, beating to combine after each addition.

• Add flour addition, and beat until just combined. Don't over beat.

• Add bananas and nuts. Stir to combine.

• Divide batter into two loaf pans.

• Bake on a middle rack for 55-75 minutes or until a cake tester comes out mostly clean. You might have to cover the tops with foil at the 45 minute mark to prevent over-browning.

• Cool on a wire rack in the pans for 10 minutes.

• Remove from pans and allow to cool for 30 minutes before serving.

• To store, wrap loaves tightly in plastic wrap and keep at room temperature for up to 3 days.