Banana Bread - Sugar Free - cooking recipe

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
1 cup sugar substitute, like splenda (if you want it non SF than add 3/4 cup sugar instead of Splenda)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 bananas, very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1 cup plain Greek yogurt
2 large eggs, beaten lightly
3/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

Preparation

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F (175 degrees C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.).