Recipe(tried): FAT-FREE BANANA BREAD

I just received this in my e-mail from a dear friend who is very much into low/no fat cooking. The recipe has been tested by her and sweared by her... The comments aren't mine... See what you all think... By the way, she is a nutritionist in Boston area so i guess her recipe should be quite healthy... eh?
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Dear eggy,

This is a great banana bread. I know that you don't really make low fat baked goods but you must try this one. It is really delicious.

A friend of mine developed a wonderfully moist, fat-free banana
bread recipe and gave me a loaf. I have been after her for some
time to give me the recipe. I finally received it today, and
thought you would enjoy it as well.

This recipe makes either 1 regular size loaf, or 3 mini-loaves
or 12 muffins.

(The standard, fatful version follows the fat-free version just in case.)

FAT-FREE BANANA BREAD

1/2 cup unsweetened, natural applesauce
1 cup brown sugar
1/2 cup Eggbeaters egg substitute
2 - 3 medium mashed bananas
2 1/3 cups sifted flour
2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 F.

Mix applesauce and brown sugar together.
Mix in Eggbeaters egg substitute
Add everything else and mix together.
Spray loaf pan(s) or muffin tin with low/non-fat cooking spray.
Pour the mixture in the pan(s) and bake:
1 regular loaf pan - 1 hour
3 mini loaf pans - 1 hour
12 muffins - 30 - 40 minutes
Bread is done when the edges pull away from the pan. REGULAR BANANA BREAD

1/2 cup shortening
1 cup brown sugar
2 eggs
1 1/4 cups mashed banana
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 F.

Cream shortening and sugar together.
Mix in eggs.
Add everything else and mix together.
Pour mixture in greased pans and bake:

1 regular loaf pan - 1 hour
3 mini loaf pans - 1 hour
12 muffins - 30 - 40 minutes

Bread is done when the edges pull away from the pan.