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3/4 cup butter, softened

1 (8 oz) package cream cheese, softened

2 cups sugar

2 arge eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups mashed ripe bananas (about 1 1/4 pounds)

1 cup chopped pecans, toasted

1/2 teapsoon 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 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, pecan and vanilla.  Spoon batter into 2 greased and floured 8 X 4 inch loafpans.

 Baked for 1 hour or until a ling wooden pick inserted in center comes out clean and sides pull away from pan..Cool bread in pans on wire racks for 10 minutes and cool 30 minutes on wire racks before slicing.