Whole Wheat Banana Bread
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Splenda
2 tablespoons sugar
1/2 cup olive oil
3 1/2 bananas, very ripe, mashed
2 tablespoons light sour cream or yogurt
1 teaspoon vanilla extract
2/3 cup pecans, toasted and chopped (optional)
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat 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.
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!