Sugar-Free Banana Bread

One of my good friends has diabetes and is currently in the hospital.  I decided to make him some banana bread and go visit him.  I have not worked with much sugar-free stuff, so to my surprise the banana bread turned out amazing!  I used the Martha Stewart recipe here and just made it sugar-free.

 Heres the recipe I used...

Ingredients

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup Splenda
• 2 large eggs
• 1 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas (about 2 bananas)
• 1/2 cup sour cream
• 1 teaspoon vanilla
• (optional) 1/2 cup chopped walnuts or pecans

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer, cream butter and splenda until light and fluffy. Add eggs, and beat to incorporate.
   
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
   
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.