We eat a lot of bananas in my house. Invariably from time to time there’s a few that either need to get tossed or mashed. Hating waste, I usually turn them into banana bread. Sure, more baking to eat, why not? Well, with wanting to focus on eating healthy this month I thought I’d makeover my usual family favorite recipe and see if I could turn it into something that would qualify for a healthy Sweet Taste of Saturday. I think what I enjoyed most about tweaking this recipe was the memories it brought back of when Tammie and I were first friends. We met when we worked together back in Florida in 1989. We became friends quickly and as women that loved to cook AND eat we often talked about both recipes and weight control. Tammie told me about substituting applesauce for oil in recipes and for a long time as fat gram counters we used this trick. Time and lifestyles have changed somewhat and I for one forgot about it. So, my makeover included substituting applesauce for oil, 2 egg whites for a single egg, reducing the sugar, substituting whole wheat flour for all-purpose and upping the baking soda. The result was a tasty, satisfying, hearty version that allowed me a “treat” that wasn’t too sweet. I didn’t feel like I was cheating (until I cut the second piece….).