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Read my review of this recipe.

Ingredients:

• 1 1/4 cups chopped pecans, divided
  
• 1/4 cup butter, softened
  
• 8 ounces cream cheese, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• 1 1/2 cups whole wheat flour
  
• 1 1/2 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup buttermilk
  
• 1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
  
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 5 to 10 minutes or until toasted and fragrant, stirring every 2 to 3 minutes.

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 both flours with baking powder, baking soda, and salt; gradually add to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Makes 2 loaves.

Nutrition:

Substitutions:

I think this banana bread could have benefited from a teaspoon of cinnamon.

Recipe courtesy of MyRecipes.com