The BEST Banana Bread

I wanted to make something a little bland for my baby's tummy last night but yummy enough to satisfy the sweet cravings of our other family members...came up with this banana bread recipe from my new Taste of Home magazine (Oct/Nov 2007 issue). I left out the pecans because my kids aren't big fans of them and it was absolutely the BEST banana bread I have ever had! I can see why it won a prize for one of the best recipes! YUMMY! If you try it - let me know how you like it!
3/4 c. butter, softened
1 pkg. 8 oz cream cheese, softened
2 c. sugar
2 eggs
1 1/2 c. mashed ripe bananas (about 4 medium)
1/2 tsp. vanilla extract
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. chopped pecans, divided
Glaze:
1 c. confectioners' sugar
3 Tbsp. orange juice
1 tsp. grated orange peel
In large mixing bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Fold in 1 c. pecans. Transfer to two greased 8 in. x 4 in. x 2 in. loaf pans. Sprinkle with remaining pecans. Bake at 350 degrees for 1 to 1 1/4 hours or until toothpick inserted near center comes out clean. In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks.
ENJOY!