Those darn eggs. They really do amazing things for a recipe. They are the perfect protein, easy to store and prepare quickly when you need a quick meal. They impart fluffiness, help our baked goods rise, add a creamy texture and taste, and act as a binder all at the same time. Cooking egg free is one of our biggest challenges and I find that it’s best to evaluate each recipe to find the best egg replacement solution.
With over 10 years of cooking for my daughter’s food allergies, eggs seems to be the biggest challenge to overcome. The good news is, there are a lot of ways to replace an egg. This post is the first in a series about egg replacement. Our first replacement option will be Bananas!
Bananas make a great replacement for eggs in sweet quick breads, brownies, muffins, cakes and pancakes. If any of you follow us on Instagram, you’ll see that banana bread is one of our most popular morning go-to recipes. In our household it’s been really hard to find an easy, fail-safe, muffin that is egg-free, gluten free, dairy free and nut free.
Bananas add moisture which helps bind the ingredients, it adds flavor and some creamy texture. The sugars help with taste and browning. When using bananas though, I’ve noticed it helps to add more leavening in the form of baking powder or baking soda to the recipe. It also helps to pull your baked goods out of the oven about 5 minutes early. Overcooking can turn the recipe dry instead of moist.
To replace eggs in baked goods with bananas use about 1 medium banana in place of each egg, about 1/4 cup of mashed banana for each egg replaced. I would also add more leavening about 1/2 of what is in the recipe already. If the recipe calls for 2 teaspoons of baking powder, use 3 teaspoons.
Here’s my recipe for banana bread. Add berries, chocolate chips, dried fruit or whatever you have on hand to jazz them up. If you add fruit, you’ll need to cook it longer because of the added moisture. I’ve also made this so many times that I only dirty 1 bowl and 1 measuring cup. Here’s how:
As a shortcut, I sometimes use King Arthur’s Gluten Free Baking Mix, but you can also use your favorite gluten free flour mix or mine.