To make this healthier, I used whole wheat flour instead of white flour, applesauce instead of butter or shortening, and Vitamin E and Omega-3 fortified eggs instead of conventional eggs. I also cut way down on the sugar and salt to remove 160 calories, 10 grams of fat, 5.5 grams of saturated fat and 470 milligrams of sodium from the original recipe. If your bananas aren't very ripe, put them in a paper bag, fold the top over, and let it sit in a warm place in your kitchen for a day. Bring all the ingredients to room temperature before you start cooking.

Ingredients:

• 1-1/3 cup Arrowhead Mills stone ground whole wheat flour
  
• 1/4 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon baking powder
  
• 4 ounces (1 little container) Santa Cruz Organic applesauce
  
• 1/2 cup sugar
  
• 2 Eggland's Best large eggs, lightly beaten
  
• 1-1/4 cup (2-3 medium) very ripe bananas, mashed
  
• 1/2 cup Flanigan Farms chopped walnuts
  

Directions:


1. Position oven rack in the bottom 1/3 of oven. Preheat oven to 350º F. Spray a medium loaf pan (8-1/2x4-1/2 inches) with cooking spray.

2. Whisk together flour, salt, baking soda, and baking powder. In a mixing bowl, beat applesauce and sugar together on high speed for 1 minute. Add the flour mixture and beat until it has the consistency of brown sugar. Slowly pour in the beaten eggs while continuing to mix.

3. Fold in bananas and walnuts. Pour into pan and bake for 50-60 minutes, until a toothpick comes out clean when inserted into the middle of the loaf. Let stand 10 minutes, then transfer to a wire rack to cool.