Every now and then I wind up with overly ripe, brown bananas, which I really don’t care for. Instead of throwing them away, I like to make banana-pineapple muffins (see my earlier post at: http://kelleychisholm.com/2012/01/19/banana-pineapple-muffins/) or else a more traditional banana bread. I make mine with nuts, but you can certainly leave them out if you have allergies or just don’t like them. For this loaf I included dates and switched the butter I normally use with some chunky applesauce. The result? A lower-fat and wonderfully moist bread that kids and adults will devour.