1¼ cups whole wheat pastry flour
1 tsp baking powder
¼ tsp salt
½ - ⅔ cup sucanat (adjust for ripeness of bananas and sweetness of your sweet tooth!)
2 very ripe bananas
1 tsp vanilla
equivalent of one egg (I use 1 TBSP ground flax mixed with 3 TBSP water, whisked until thickened or microwaved on high for 20 sec)
½ cup unsweetened applesauce
1 cup unsweetened shredded coconut, divided
(Based on a recipe from Jane at The Maple Syrup Mob)
My favorite source for both no-added fat vegan recipes and advice on fat-free substitutions and cooking techniques is Susan Voisin's FatFree Vegan Kitchen. And I also find The Sweet Life's Complete Guide to Replacing Eggs very helpful!
If you're especially bananas over banana-y baked goodies or have additional over-ripe bananas to use up, try Susan's delicious Banana-Date-Walnut Muffin recipe, which calls for 3 very ripe bananas.