Banana baked goods have a moist texture and distinct flavor.

Egg Substitutes in Baking Using Bananas

by Samantha Lowe

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.

1. 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.

2. Added Flavor

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.

3. More Texture

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.

4. Vegan

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.

About the Author

Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.

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