Preheat oven to 160°C / 320°F. Line a loaf tin with baking paper. Set aside.
Add the butter and brown sugar into a large mixing bowl and mix using a handheld mixer for 3 minutes until pale and fluffy. Add the eggs one at a time, beating each time.
Add the flour and baking powder and mix until well combined. The batter will be thick. Add the bananas and pecans and fold through until well combined. Transfer the batter to the loaf tin and bake for 1 hour. Allow to cool completely.
Add the cream cheese, butter, vanilla extract and powdered sugar to a large mixing bowl and beat until pale and fluffy. About 3-5minutes. Top with fresh passionfruit. Slice and serve.
Banana bread can be stored in an airtight container for up to three days in the fridge or up to 2 weeks in the freezer if. I would recommend individually wrapping each slice in plastic wrap.