I bake things, alot. I bake breads, muffins, cakes, and cobblers, all low-fat for lunch treats, and desserts. For the last 8-10 years (Whoa!) I've been substituting applesauce and fake eggs for oil and whole eggs, respectively, in all of these recipes.

You may think this sounds sort of gross, but I've totally gotten used to it, so when I eat banana bread with real butter/oil, it tastes different, not better. Just recently, in the last month, I've started using real whole eggs again and whoa does it make a difference in the texture.