Low-Fat Banana Bread

2 Tablespoons unsalted butter, softened, or canola oil
3/4 cup unsweetened applesauce
1/4 teaspoon salt
2 1/2 cups sugar
4 eggs or 1 cup fat-free egg substitute
1/2 cup nonfat sour cream
1 Tablespoon vanilla
3 1/2 cups whole-wheat pastry flour
2 1/2 teaspoons baking soda
5 very ripe bananas, well-mashed

Preheat oven to 350 degrees. Lightly coat two 8" X 4" loaf pans with no-stick spray. In a large bowl, using an electric mixer, beat the butter or canola oil, applesauce, salt, sugar, eggs or egg substitute, sour cream, and vanilla. In a small bowl, mix the flour and baking soda. Pour into the egg mixture. Add the bananas. Stir just enough to blend the ingredients. Pour the batter into the prepared pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out moist but not wet. Cool the bread slightly in the pans, then remove and cool on a rack.

NOTE: My kids love this recipe. It tastes just as good as regular banana bread.

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