1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
2 eggs
1 c. bananas, mashed
1 tsp. vanilla
2 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. pecans, chopped
2 tbsp. sugar
1 tsp. cinnamon

In large mixing bowl, cream butter and cream cheese together. Gradually add 1 1/4 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and vanilla. Sift together flour, baking powder, baking soda and salt. Gradually add to banana mixture, stirring well. In small bowl, combine pecans, 2 tablespoons sugar and cinnamon. Stir half of pecan mixture into batter. Pour half of batter into well greased, floured 10-inch bundt pan; sprinkle with remaining nut mixture. Pour remaining batter into pan. Bake at 350 degrees for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, cool on rack. Sprinkle with powdered sugar.