Splenda Banana Bread

My husband is a great cook/baker and has been creating recipes with Splenda since my surgery. We went to a support group dinner tonight and he brought some of his delicious Splenda banana bread to pass around for dessert. We had so many requests for the recipe that I posted in on the Texas Board and someone suggested I also post it on this board. So, here it is: Ingredients: 1 1/3 cups all purpose flour 1 cup Spenda 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 tablespoon canola oil 1/3 cup low fat buttermilk 2 teaspoons vanilla extract 1 teaspoon cinnamon 1 teaspoon allspice 1 1/2 cups mashed ripe banana 1/2 cup chopped walnuts 1/2 cup raisins (optional) Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with nonstick cooking spray Blend flour, Splenda, baking powder, baking soda, salt, and spices in a large bowl and set aside. Mix oil, buttermilk, vanilla, and mashed bananas in a separate bowl. Mix well. Add to dry ingredients and blend. Add chopped walnuts and raisins. Stir until just mixed. Pour into prepared baking pan and bake 45 - 55 minutes or until a knife inserted in the middle comes out clean. (Danney uses pure Mexican vanilla for a more enhanced flavor.) Makes 8 servings. Serving size = 1 slice Nutrients per serving. Total calories = 150 Calories from fat = 45 Total fat = 4.5 g Saturated fat = 0 g Cholesterol = 0 mg Sodium = 188 mg Total carbohydrates = 24 g Dietary fiber = 1 g (maybe a little more with raisins) Sugars = 4 g (without raisins, probably 5 with raisins) Protein = 3 g Kathy

I MADE THIS OVER THE WEEKEND, WE LOVED IT. THANKS FOR SHARING. CHERYL