1/4 cup butter, softened
3/4 cup Splenda granulated
2 large eggs
3/4 cup low-fat sour cream
1 cup fully ripe mashed bananas (usually around 3 bananas)
1 cup white whole-wheat flour
1/2 cup garbanzo bean flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar-free chocolate chips
1/2 cup chopped pecans, optional but suggested for diabetics
Preheat oven to 350 degrees.
Grease and lightly dust with flour an 8-inch loaf pan; set aside.
In large mixer bowl, beat butter and Splenda until blended. Add the eggs and sour cream; mix well. Add the bananas.
Combine the flours, baking powder, baking soda, and salt; add to the banana mixture and mix just until moistened. Stir in the chocolate chips and pecans.
Pour the batter into the prepared loaf pan and bake at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean.
Remove from oven and cool in pan for 5 minutes. Loosen sides and transfer bread from the pan to a wire rack to cool completely before slicing.
Keep leftovers refrigerated.