Cream Cheese Banana Walnut Bread

¾ c. butter, softened

1 8 oz. package cream cheese, softened

2 c. sugar

2 large eggs

3 c. all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ c. mashed bananas (1 ¼ lb. unpeeled bananas, about 4 medium)

1 c. chopped walnuts, toasted

½ c. shredded coconut, toasted (optional, or can use more if desired)

1 tsp. 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 just 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, pecans, and vanilla. 

Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.

Bake at 350 degrees for 1 hour or until a long wooden toothpick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil during last 15 minutes to prevent over-browning, if necessary. 

Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.