Healthy Banana Nut Bread from my 9-year-old daughter

So my cute 9-year-old daughter loves to bake, and she likes to use multi-purpose baking mix as a base for some of her creations. JIFFY and BISQUICK have a good base with BISQUICK having a "heart smart" version that has no saturated fat. My daughter made banana nut bread from the back of the JIFFY box, substituting apple sauce for the shortening and 4 egg whites for the two whole eggs. The bread turned out SO GOOD! She now gets requests from family members to make it again and again. Here's the recipe as she makes it:

Healthy Banana Nut Bread or Muffins

(for use with “Jiffy” and “Bisquick Heart Smart” all-purpose baking mixes)

2 cups baking mix (Jiffy or Bisquick)
¾ cup granulated sugar (can use brown sugar)
¼ cup unsweetened apple sauce (instead of shortening)
4 egg whites (can use 2 whole eggs)
1 cup ripe banana, mashed
1/3 cup nuts, chopped (we like walnuts)

Preheat oven to 350°F. Cream sugar and apple sauce together. Add baking mix, eggs, banana and nuts. Mix until blended. Pour into prepared pan * , ** , ***. After baking and removing from pan, cool on wire rack before storing in plastic bag or other container for a few days . . . or freeze for later.

*For loaf: Lightly oil a 9x5-inch loaf pan. Pour all batter into pan. Bake for 50-55 minutes until toothpick inserted into center comes out clean. Cool at least a half hour in pan before removing to wire rack to cool completely.
**For regular-sized muffins: Lightly oil muffin pan. Fill no more than ¾-full with batter. Bake for about 15-18 minutes.
*** For mini-muffins: Lightly oil mini-muffin pan. Fill no more than ¾-full with batter. Bake for about 12 minutes.