Banana Bread

My family loves banana bready; unfortunately, bananas rarely get ripe enough to make banana bread in my house.  My granddaughters love them, so they go quickly!  Recently, however, I found myself with a bunch of 6 bananas that were about to be too ripe to bake anything with.  I decided this was a perfect time to experiment.  I made two loaves; the first loaf followed the following recipe:

Banana Bread
    *Prep:  15 minutes
    *Cook:  55 minutes
    *Yield:  12 servings (depending upon how thick or thin you slice it!)
*Ingredients:
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
1 1/2 cups mashed ripe bananas (about 3 bananas)
1 (6 ounce) container nonfat Greek yogurt (plain or vanilla)
1/2 cup chopped pecans
1 teaspoon vanilla extract
cooking spray
*Preparation:
Preheat oven to 350 degrees
Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, pecans, and vanilla in a large bowl.  Mix well (a mixer isn't necessary; I used a wooden spoon).  Pour batter into an 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray.  Bake at 350 degrees for 55 minutes or until a wooden pick inserted in the center comes out clean (I baked mine about 7 additional minutes; adjust to your oven).  Cool 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.

One of my granddaughters has an egg allergy, so for the second loaf I made the following substitutions: 
         *1/2 cup sugar and 1/2 cup Splenda replaced the 2 cups of sugar
         *3 teaspoons of Egg Replacer +4 tablespoons of water replaced the two eggs

As the two loaves baked, they both rose and browned beautifully; however, as the slimmed down version cooled, it fell flat which created a denser bread.  A subsequent "taste test" by family members rendered the verdict that both loaves tasted exactly the same; the only difference was that the loaf that uses part Splenda and Egg Replacer was flatter and denser.  I deem the experiment a success!