Healthy + Mini Version 2010

We all know at this point that I'm often a banana bread factory. My grandmother's recipe has kept me chopping and mixing in the kitchen on many occasions. The other night I decided to try a healthier version. I didn't make it vegan because I'm not so opposed to an egg or two, but yesterday I noticed a note on my Flaxseed Meal bag ( that's what you all do on Tuesday nights too, right ? Read the back of your Flaxseed Meal bags ? ) that said they were a great egg replacement. Say wha ? Who knew ? If my first health improvements prove to be yummy ( my judgment of a spoon lick is yes, but all the loaves were sent out -- I'll have to wait for a report back ), maybe I'll try replacing the eggs with Flaxseed and the white sugar with natural, and it would be vegan ! In the meantime , check out the recipe below. If nothing else, the batter is delish .

1/2 cup unsweetened apple sauce (to replace the 1/2 cup of Canola oil )
3/4 cup sugar (usually it's one cup, but I read that you can usually take the sugar down by a quarter without a taste difference... plus I figured even unsweetened apple sauce is sweet )
2 eggs
1 1/2 cups mashed ripe banana ( 3 to 5 )
3/4 cup carrots
1 cup sifted all purpose flour
1 cup sifted whole wheat all purpose flour (usually both are white )
1 tsp salt
1/2 tsp baking soda
1 tsp Vanilla
1/2 cup chopped prunes
1 tsp lemon juice
(I usually take the nuts out, but 2/3 a cup of chopped nuts is also an option )

Preheat your over to 350 and butter ( I sprayed for the health kick! ) a 2 quart loaf pan ( I went with a few minis ).
Cream apple sauce + sugar together. Mix in eggs + vanilla. Mix in bananas, carrots + prunes. Mix in flour, soda and salt. Mix in (nuts) lemon juice. Cook for an hour and fifteen minutes or until a tester comes out clean. Adjust cooking time if you've adjusted your pan size !