3/4 cup softened butter
1 8 0z package softened cream cheese
2 cups sugar
2 large eggs
3 cups all purpose flour
1/2 teas baking powder
1/2 teas aking soda
1/2 teas salt
1 1/2 cups mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
1 teas vanilla
Beat butter and cream cheese at medium speed with mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addtion.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8×4 inch loaf pan or one 9×13 cake pan, (which you could then frost with cream cheese frosting and serve as a cake).
Bake at 350 for about 1 hour or until a wooden pick inserted in center comes out clean and sides pull away from pan. If bread begins to brown too quickly, use foil to shild the sides during the last 15 min of baking. Cool on a rack and then invert on a plate and slice as needed. *If you used the 9×13 pan, you will bake about 35 to 40 minutes, depending upon your oven. If it begins to look done, just test with a toothpick and as soon as the pick comes out clean, take out of oven……..you can also just dust the top with powdered sugar.
Chocolate Castles 