This recipe is originally from Jody Bar-On (jodyb@techunix.technion.ac.il)
and is the easiest of the fatfree vegan banana bread recipes I have been
able to find.  Jody's comments are in parentheses; mine are in square
brackets.

I find the resulting bread to be a tad bit sweet; Dan loves it just as it
is.

--------------

Banana Bread

 3 large bananas (enough to mash to 1 cup)
 1 cup sugar
 replacement for 1 egg (can be 2 egg whites or one egg white and 1/3 cup
	non-fat yogurt if you use those things) [we use Ener-G Egg Replacer]
 4 tablespoons applesauce (baby applesauce is best, but any other is fine)
 1 and 1/2 cups flour (I use 1/2 whole wheat usually)
 1 tsp. baking soda
 1 tsp. salt

With a mixer, beat the mashed bananas with the sugar.  Add the egg replacer 
and applesauce and beat again.

In another bowl, mix the dry ingredients.  Add this to the banana mixture
and stir with a spoon until the dry stuff is all moistened.  Not too
much stirring!

Pour batter into a loaf pan (about 5 x 9 inches, preferrably non-stick
or you can spray with Baker's Secret for a split second and spread with
a paper towel).

Bake at 325 (be sure to preheat first) for about 55 minutes [I find that
it's actually closer to 60-65 minutes, but I always check it after 55
anyways].

This is great the second day and freezes great, too.  If you have enough 
bananas, make two and freeze one.