Step 1

Preheat oven to 350 degrees. Grease and flour 2 8x4-inch loaf pans.

Step 2

Place 3/4 cup of the pecans on a baking sheet and toast for about 10 minutes, or until fragrant, stirring halfway through cooking time.

Step 3

In a medium bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.

Step 4

Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Step 5

In another medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 6

Add flour mixture to cream cheese mixture alternately with buttermilk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in mashed bananas and 3/4 cup toasted pecans.

Step 7

Spoon batter into prepared loaf pans and sprinkle with the remaining pecans. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cover bread with foil for the last 15-20 minutes of baking to prevent over-browning.

Step 8

Cook bread in pans for 10 minutes, then turn onto wire racks to cool completely.

Step 9

Meanwhile, stir together powdered sugar, orange juice and zest. Drizzle over cooled loaves.