1/4 cup nonsweetened applesauce
1 cup Splenda Granulated
2 large eggs or 1/2 cup egg substitute
1 cup all-purpose flour
1 1/2 cups whole-wheat flour
1 tsp (do not skimp) baking powder
1 tsp baking soda
1/2 cup tap water
3/4 tsp salt
1 very full cup mashed ripe bananas
1/2 cup chopped pecans or walnuts
3/4 tsp vanilla extract
Preheat oven to 375 degrees.
Spray a loaf pan with nonstick cooking spray; set aside.
In a medium mixing bowl combine the butter, applesauce, Splenda, and eggs; blend until creamy.
In a small mixing bowl combine the two flours with the baking powder, bakings soda, and salt; set aside.
In another bowl mix the bananas, water, vanilla, and nuts together. Alternate beating the flour mixture and the banana mixture into the creamed mixture until well combined.
Place the batter into the prepared loaf pan and bake at 375 for around 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 2 or 3 minutes then remove from pan and cool completely on wire rack.
This is a picture of the loaf I made last week.