With children's allergies on the rise, conscious moms are increasingly looking for egg-free recipes to serve to their families or at parties. Banana based baked goods are a traditional staple of many bread boxes, whether cakes, muffins, or breads, but almost all recipes call for eggs as a stabilizer. But don't be too quick to cut these out of your baking routine; with a few simple substitutions, egg-free banana baked goods can remain a delicious part of your everyday culinary routine.
Simple and Easy
For the busy mother, a simple substitute for a quick recipe is a must. Commercial egg substitutes are great for this, though many find that they leave a particular aftertaste. Baking soda and vinegar are also standard household items easily found in the pantry. Use only a small amount to achieve the same effects as eggs in baking.
Removing eggs from banana baked goods can actually add more flavor if the right substitution is used. Vanilla yogurt adds an extra sweetness and taste. Applesauce also adds a subtle flavor when used instead of eggs. Use just enough applesauce to bind the mixture.
Don't sacrifice the moist texture of banana bread when omitting eggs. Substitutions actually can enhance consistency, such as vegetable oil in lieu of eggs. If you want a lower fat substitution, use sour cream in your baking. The milk product also works as a stabilizer for baked goods, as it contains casein and lactose, which holds water and fats together in a similar way to eggs.
For those who do not eat eggs for reasons other than allergies, ensuring that substitutions for the animal-based binder is a must. One of the best substitutes is flax meal. Combine flax meal and water instead of eggs to make the binder for banana baked goods that are meant to have less moisture, such as cookies. As a vegan substitute in bread or muffins, use blended silken tofu.