*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
Combine flour, 1 1/4 cups SPLENDA(R) Granulated Sweetener, baking powder, salt, and cinnamon in a large bowl. In a small bowl, beat together eggs, buttermilk, and applesauce; pour into dry ingredients, and stir until moistened. Do not beat. Stir in bananas, vanilla, pineapple, and pecans.
Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
Beat together cream cheese, light butter, 3/4 cup SPLENDA(R) Granulated Sweetener, and 1 teaspoon banana flavoring until light and fluffy. Spread over the top of the cooled cake.