1 and 1/2 sticks butter, unsalted and softened
8 oz. cream cheese, softened
2 cups sugar
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
3 ripe bananas, mashed
3/4 to 1 cup chopped walnuts, toasted
Preheat oven to 350 F. Grease and flour *two standard size loaf pans.
In your stand mixer, cream the butter and cream cheese until light and fluffy. Add the sugar and mix until well blended.
Add the eggs, one at a time, mixing in between. Then add the vanilla.
Slowly add the flour, baking soda, baking powder, and salt. Continue mixing slowly.
Finally, using a spatula, gently fold the bananas and nuts into the mixture.
Pour batter into loaf pans and bake for 55-60 minutes. Check to see if center is done. If not, cover the top with foil and continue baking for another 10 minutes. Cool completely on a wire rack.
*Sometimes instead of two loaves, I make one and use the rest of the batter for mini, bite-size muffins! For the muffins: bake on 350 F for 10-12 minutes.