Banana Bread- No Oil

I can't stand pouring cupfuls of oil into my cakes and such. The thought of it really makes me ill. In cake mixes, I just omit it all together. I don't substitute applesauce or anything, and you really can't tell.

Now, banana bread is a little trickier. It is a little heavier than normal, but I love the taste of it and it doesn't leave my mouth or hands greasy. It is filling and a slice makes a good breakfast. This recipe came from the dessert cook at the Morris Center at BYU. When I worked there, she developed a whole menu of low fat entrees, and was kind enough to give me this recipe:

3 egg whites
2 cups brown sugar
1/2 cup water
3 mashed, ripe bananas
4 cups flour (you can even substitute 1 cup with whole wheat flour)
1/2 tsp salt
2 tsp. baking powder
1 tsp. baking soda

Mix it all together. Spray pans with Pam and dust with flour. Pour in mixture. Bake at 350 for 50-55 minutes (30-35 in mini loaf pans.)