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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | splenda granulated sugar | 1/3 | cup | applesauce unsweetened | 1/8 | cup | 1 cup Vegetable Oil | 2 | large | eggs | 3 | medium (7" to 7-7/8" long) | bananas | 1/2 | cup | buttermilk | 1 | teaspoon | vanilla extract | 1 | cup | all-purpose flour | 1 1/2 | cups | wheat flour, wholewheat | 1 | teaspoon | baking soda | 1 | teaspoon | salt | 1 | cup, chopped | walnuts |
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Steps
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Sequence
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Step
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| | 1 | Move oven rack to low position so that tops of pans will be in center of oven. heat oven to 350. Grease bottoms only of 9x5x3 loaf pan. | | 2 | Mix Splenda, applesauce, and oil in large bowl. Stir in eggs until well blended. Stir in bananas, buttermild, and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. | | 3 | Bake about 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. | | 4 | Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. |
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