PREHEAT oven to 350° F. Grease 48 mini-muffin cups.
COMBINE flour, baking powder and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend for Baking, SPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture; stir in morsels. Spoon batter evenly into prepared cups, filling 2/3 full.
BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove to wire rack to cool completely.