every day banana bread - low cal

2-3/4  cups		all-purpose flour
3  teaspoons		baking powder
1  teaspoon		salt
1/4  teaspoon		baking soda
1/2  cup		butter, softened
1  cup		splenda
3		large eggs
1  cup		2 very ripe bananas, peeled and mashed, about mashed banana
3/4  cup		chopped pecans or walnuts
2  teaspoons		finely grated orange zest or 1 teaspoon vanilla extract

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Grease and flour 5x9x3 inch loaf pan. Sift together flour, baking powder, salt, and baking soda. Set aside.

In a mixing bowl with an electric mixer, cream butter with sugar until fluffy. Beat in eggs, one at a time, until fluffy.

Stir in flour mixture alternating with the mashed bananas. Fold in pecans and orange zest or vanilla. Pour batter into prepared pan. Bake at 325 for 1 hour and 20 minutes, or until golden brown. A cake tester or wooden toothpick should come out clean when inserted in the center of the loaf.

Cool in pan for 10 minutes; turn banana bread out onto a rack to cool completely. Store wrapped in foil or plastic wrap in the refrigerator. Banana bread is more flavorful the next day, if you can wait that long.