The original recipe for this banana bread was found on RecipeZaar.com;
it called for 2 c all-purpose white flour, 3/4 c sugar, and 6 T melted butter.
I’m posting the recipe here, as I was pleased with the results of my conversion!
1 c oat flour (rolled oats powdered in food processor or blender)
1/2 c whole wheat flour
1/2 c white all-purpose flour
1/2 c sugar, Whey Low® Type D Granular, or equivalent dry sugar substitute
3/4 tsp baking soda
1/2 tsp salt
1 c toasted pecans or walnuts chopped
3 very ripe bananas mashed (about 1 1/2 c)
1/4 c plain yogurt
2 large eggs, beaten lightly
6 T canola oil
1 tsp vanilla
Preheat oven to 350 degrees. Grease the bottom only of loaf pan. Combine dry ingredients. In separate bowl, combine wet ingredients. Lightly fold wet ingredients into dry ingredients with spatula just until combined. Bake for about 55 mins. Cool for five minutes and invert. Store in refrigerator for four days or on the counter two days.