5 eggs
3/4 cup granular Splenda or equivalent liquid Splenda
1 cup pecans, chopped, 4 ounces
1 tablespoon Da Vinci sugar free syrup, banana or vanilla flavor
2 tablespoons Carbquik
3 teaspoons baking powder
3 teaspoons banana extract

Add all of the ingredients to a blender, one by one in the order given, blending on HIGH after each addition. I recommend combining the Carbquik and baking powder for better blending. Be sure to blend the pecans very well because they make the "flour" in this recipe. Pour the batter in a greased 8x4" loaf pan and bake at 350 30-40 minutes. Mine took 40 minutes to get browned enough. I lined my pan with foil, sprayed it with nonstick spray and it came out very easily. Cool in the pan on a rack; remove from the pan and cool completely before slicing. Store in the refrigerator or freeze.

Makes 8-12 servings
Can be frozen

With granular Splenda:
Per 1/8: 164 Calories; 14g Fat; 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/12: 109 Calories; 9g Fat; 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per 1/8: 155 Calories; 14g Fat; 6g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/12: 103 Calories; 9g Fat; 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This recipe is from someone with the nickname nawthwoodshuntress. The texture is very similar to Dottie's Pumpkin Pound Cake and it really does taste quite a bit like banana bread. There is a slight bitterness that I think may be from so much baking powder. Dottie's recipe only calls for 1 teaspoon, so I think I may cut it back in this recipe to 1 or 2 teaspoons rather than 3. Another slightly odd thing is that when eaten plain, this seems like it could use a pinch of salt, but when spread with salted butter, it seems a little too salty. I don't know if I'd want to mess with adding salt, but if the baking powder is reduced, it may need a pinch. I easily got 12 slices from my loaf.

Here's a photo of the whole loaf:

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