As for the packaged stuff, you could use drained applesauce in place of the oil - although the mashed banana might add enough extra moisture. Keep in mind though that it will yield a different texture than when made with oil.
But anyway here is my favorite banana bread recipe...
Source: Laurel's Kitchen
Yield: 8 servings
1 cup ripe bananas
juice of ½ lemon
1/3 cup drained applesauce*
½ cup brown sugar
1½ cups whole wheat flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup wheat bran (or wheat germ)
Preheat oven to 375°F. Lightly coat an 8½x4½-inch loaf pan with cooking spray.
In a large bowl, combine brown sugar and applesauce. In a small bowl, mash bananas and add lemon juice; add to sugar mixture.
In another large bowl, combine remaining ingredients. Gradually mix dry ingredients into the sugar-banana mixture. Transfer batter to the prepared pan.
Bake at 375°F for 45 minutes. Cool on wire rack.
Per Serving: 172 Calories; 1.3g Fat; 5g Protein; 38.4g Carbohydrate; 4.6g Dietary Fiber; 47mg Cholesterol; 306mg Sodium.
*Recipe originally called for 1/3 cup oil; I use drained applesauce and use that for the nutritional info.
Even a fish wouldn't get into trouble if he kept his mouth shut.