Beat margarine and cream cheese at medium speed until creamy. Add Splenda gradually, beating until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Combine flour, baking powder, baking soda, and salt gradually to margarine mixture beating at low speed until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased (use Canola spray) and floured 8x4 pans. Bake at 350° for 1 hour or until wooden toothpick inserted in center comes out clean.

Serves 16.