I didn't have much luck with this recipe. I made as directed other than substituting walnuts for the pecans. I found the applesauce was essential, otherwise there would have not been any liquid to mix in. The batter was very stiff even then. I elected to bake in small foil cupcake pans so I could freeze the banana bread for future lunches. I ended up with 10 individual mini loaves. The bread was very dense and not sweet at all. This bread might be a good option for those seeking a very low fat option. Made for Spring '08 Pick A Chef.
I think something was missing, maybe oil, butter or applesauce. It was hard to mix so I added a little bit of applesauce and milk. Maybe a little bit of vanilla would be good. Made for PAC Fall 2007