Preheat the oven to 165°C/Gas Mark 3. Spray a 23x13cm (9x5in) loaf tin with non-stick spray coating.
In a large bowl, combine the eggs, buttermilk, applesauce and bananas.
In a separate bowl, sift together the Splenda ® Granulated, flour, bicarbonate of soda and salt.
Mix the dry ingredients into the banana mixture, then stir in pecans. Pour the batter into the prepared tin.
Bake for 1 hour, or until a cake tester inserted into the centre comes out clean.