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.
