Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This recipe was found the bag of Splenda. It is a little lighter on sweetner and oil than some of the recipe I have seen. I made a few slight adjustments. If you have black walnuts, please use them.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 5 inch loaf pan with nonstick cooking spray and dust lightly with flour; set aside.
  3. Combine the Splenda and other dry ingredients in a large mixing bowl; set aside.
  4. Combine the mashed bananas with the oil, yogurt and extracts, mix well.
  5. Pour the banana mixture in the dry ingredeints; stir just until mixed, add the walnuts.
  6. Pour batter into prepared pan and bake in preheated oven for 40 to 55 minutes or until golden and the center is set.
  7. Turn out onto wire rack and allow to cool; cut into 8 generous servings and enjoy.


Most Helpful

Followed this recipe to the "t", and it came out dense and very doughy. Just awful.

LizM508 June 02, 2013

Came out very moist and tasty. I used sugar in place of the splenda.

runningwild69 January 02, 2012

Paula, this is one of the best banana breads Ive ever eaten! It is so delicious and moist, I could hardly stop myself from eating it! YUM!!!!
I made some changes to your recipe due to what I had on hand, but I do think the original would have been equally as yummy. I left out the sugar completely as I had three very, very ripe bananas, used half whole spelt flour and half spelt flour as well as a mix of cashew nuts and almonds in place of the walnuts.
The end result was sooo good, I will definitely make this one often again!
THANK YOU SO MUCH for sharing this great keeper here with us!
Made and reviewed for the Aussie/NZ Recipe Swap #52 May 2011.

Lalaloula May 02, 2011

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