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

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.

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.

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

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

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.

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.

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

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