Banana Nut Bread

This is the best recipe for banana bread that I have ever used. My mother, who had been using her own recipe since I can remember even switched to this one after she tried it.
Feel free to use whatever nuts you like. I like roasted almonds. Also, when buying nuts for some reason they are cheaper in the snack (or bulk foods aisle if your store has one) than in the baking aisle. The baking aisle is a rip off. :) I've obviously spent more time than I should wandering around grocery stores.
Feel free to replace nuts with chocolate chips, or to add chips and nuts.
I included a picture of the ripeness of banana I like to use. A little brown, a little black, and definitely no green in sight.
This recipe can easily be halved, as it does make 2 loaves or 24 muffins. The bread itself will look dark when you bake it, not to worry, it will taste great.
This is also a good time to use the non-stick spray that has flour in it. Works great for quick breads.

Oven: 350

3/4 cup butter, room temp
8 ounces cream cheese, room temp
2 cups granulated white sugar
2 eggs
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mashed bananas (about 4)
1 cup chopped nuts

Spray two 8x4 loaf pans or 24 muffin cups with non-stick baking spray.
With an electric mixer, beat cream cheese and butter until smooth. Add sugar and cream for 2 minutes. Add eggs and vanilla and cream until combined. Add flour, baking powder, baking soda and salt. Mix until just combined. Add mashed bananas and nuts and/or chips.
Divide batter into baking vessels. Bake bread for about an hour. Muffins for 25-30. You want a toothpick inserted in the middle to come out clean and dry.