Place 1 cup of the pecans in a single layer in a shallow pan.
Bake at 350 degrees for 10-15 minutes or until toasted.
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.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
Stir in bananas, pecans, and vanilla.
Spoon batter into 2 greased and floured 8 by 4 inch loaf pans. Sprinkle remaining 1 cup of pecans evenly over batter in the pans.
Bake at 350 degrees for 1 hour or until a long wooden pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil during the last 15 minutes to prevent excessive browning, if necessary.
Meanwhile, stir together powdered sugar, orange rind, and orange juice until blended.
Cool bread in pans on wire racks for 10 minutes. Remove bread from pans to wire racks.
Drizzle orange icing evenly over warm bread and cool for 30 minutes on wire racks.