I like bananas. I like banana bread. Well, not all banana breads. Most sort of taste like bananas and get hard as a rock after a few days. I found one that stays soft for a week. Of course, I keep it in the fridge, not out on the counter.
Banana bread is a luxury I learned about after World War ll. Growing up, my mother only had that old Detroit Times Cookbook with an assortment of so-so recipes. They were collected from subscribers to the newspaper. You might think they sent in their best recipes. If they did, they were third-rate cooks. Some were downright awful.
You know, a good rule of thumb is using recipes with only five or fewer ingredients. This recipe doesn't fall into that category, but it is delicious. I think the cream cheese makes the difference. Mother didn't have that to cook with back in the day. With no electricity or refrigeration, she cooked with whatever would keep on the pantry shelf. Cooks today don't know how lucky they are to have so many options when preparing a meal. Try this recipe. You will notice there is no added salt. Sometimes I make it in 4 tiny foil loaf pans. Then I bake it for about 45 minutes.

Cream Cheese Banana Bread
2-1/4 cups plain flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 ounce pkg cream cheese, softened
1/4 cup butter or good margarine, softened
1 cup white sugar
3 fully ripe bananas, mashed
2 large eggs
1 cup walnuts, coarsely chopped
In a medium bowl, whisk together flour, baking powder and soda. With hand mixer, beat together the softened cream cheese and butter with the sugar until well blended. Add mashed bananas and eggs. Mix well. Gradually add flour mixture, mixing well after each addition. With large spoon, stir in nuts. Pour into two greased and floured 8 by 4-inch loaf pans. Bake 1 hour or so at 350F, or until toothpick inserted in center comes out clean. Cool 5 minutes in the pans. Remove from pans to wire rack, laying loaves on their sides until completely cooled. Store in plastic bags in the refrigerator. Makes two loaves. Wait until it is completely cooled before slicing.