1 1/4 cups sugar
1/4 cup unsweetened applesauce
1/4 cup stick margarine,* softened
1/2 cup fat-free cholesterol-free egg product
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
2 1/2 cups all-purpose flour**
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at
room temperature up to 4 days, or refrigerate up to 10 days.
*Spreads with at least 65% vegetable oil can be substituted.
**If using self-rising flour, omit baking soda and salt.
Makes 2 loaves, 24 slices each