Preheat oven to 350.

Toast walnuts in dry skillet over medium heat until fragrant, about 3-5 minutes. Remove from heat and let cool.

Put butter and cream cheese into large bowl and mix until blended and creamy.

Add the sugars and beat well to combine.

Blend in the vanilla. Add the eggs one at a time, beating after each to blend.

In a separate bowl, combine the dry ingredients. Add to the wet ingredients and mix at a low speed until just blended. Stir in the bananas and walnuts.

Scrape dough evenly into well-greased bread pans or muffin pans and bake for about an hour, or until a toothpick int he middle comes out clean.

Cool on a wire rack for about 15 minutes and remove from pan. Let cool an additional 30 minutes before slicing.