Whole Wheat Banana Bread

• 1-2/3 cup Whole Wheat Graham Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• 1 cup Splenda
• 2 Tablespoons Sugar
• 2 whole Eggs
• 1/2 cups Olive Oil
• 3-1/2 whole Bananas, Very Ripe, Mashed
• 2 Tablespoons Light Sour Cream Or Yogurt
• 1 teaspoon Vanilla Extract
• 2/3 cups Chopped Pecans

1. Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
2. Sift together the flour, baking soda, cinnamon and salt. Beat Splenda, sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
3. Notes: I've made this in both a glass pyrex pan and a metal pan; the glass pyrex works best. This morning I made it, lined with wax paper and did not grease the pan and it slide out perfectly. All I had to do was run a knife around the loaf first. Also, I promise you can not taste the olive oil!

whole wheat graham flour, baking soda, ubc, salt, splenda, sugar, eggs, olive oil, bananas, sour cream, vanilla, pecans

Taken from tastykitchen.com/recipes/breads/whole-wheat-banana-bread/ (may not work)