Banana Bread - Sugar Free

• 2 cups unbleached all-purpose flour, plus more for dusting the pan
• 1 1/4 cups walnuts, chopped coarse
• 1 cup sugar substitute, like splenda (if you want it non SF than add 3/4 cup sugar instead of Splenda)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 bananas, very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
• 1 cup plain Greek yogurt
• 2 large eggs, beaten lightly
• 3/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F (175 degrees C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.).

flour, walnuts, sugar substitute, baking soda, salt, bananas, yogurt, eggs, unsalted butter, vanilla

Taken from www.food.com/recipe/banana-bread-sugar-free-433768 (may not work)