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 Bakers Secret for a split second and spread with a paper towel.) Bake at 325 (be sure to preheat first) for about 55 minutes. This is great the second day and freezes great, too. If you have enough bananas make two and freeze one. Posted by Jody Bar-On to the Fatfree Digest [Volume 13 Issue 3] Dec. 3, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip