1 pkg (8 oz) reduced-fat cream cheese
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs1 1/2 cups mashed ripe bananas (about 3 medium)
1/2 tsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans, divided
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and bananas.
Combine the flour, baking powder, baking soda and salt.
Gradually add to the creamed mixture just until moistened.
Fold in 1/2 cup pecans.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining pecans. Bake at 350° for 55-60 minutes or until a toothpick inserted near center comes out clean.
Drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks to cool completely.