Brian, I've made this for years, however, due to the amount of sugar I haven't made it in a while. I don't think Splenda would adapt to the large amount of sugar. I'll try it in the future. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
BTW, this is large enough recipe to divide into a couple of loaf pans. I make it in a lasagna pan. I've also added chocolate chips a couple of times. Chocolate and banana are a good marriage.

Banana Bread with Sour Cream

INGREDIENTS

3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)


DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease loaf pan.

In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pan.

Bake for 1 hour, until a toothpick inserted in center comes out clean.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa