Bonnie and Jenka,
you can use mashed bananas as a fat replacement in baked goods such as
breads, muffins, cakes, etc. in place of appleasuce; I use it in small
amounts even in pizza dough! Breads stay soft and moist longer. Its
viscosity makes it a great dough conditioner, and in small amounts, it
doesn't impart a banana flavor to anything. Just rememeber that the
riper a banana is, the sweeter.
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