Mashed banana is a common egg substitute that adds moisture and a hint of natural sweetness, along with some potassium and fiber.
The fruit has limitations, Newgent notes, so save bananas for recipes where that profile won’t compete, such as in warm, fruity, or chocolatey recipes. “Mashed-up bananas are great in banana bread or muffins, but their flavor may be overly fruity or sweet and may make some recipes too moist,” she says.
To keep your baked treats from becoming too dense, Newgent suggests, replace half the eggs in your recipe with mashed banana and the other half with ground chia or flaxseed gel (find directions for that here). This will help balance the texture and add more structure.
Egg equivalent: One-quarter cup of very ripe mashed banana is equal to one egg.
Best for: Muffins or quick breads where you won’t mind a bit of banana flavor. Pancakes too.
No Eggs? No Problem.
Explore more reliable baking substitutes that deliver the moisture, structure, and lift your recipes need at “8 Egg Swaps for Baking,” from which this article was excerpted.
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