Yes, that's correct! Mashed banana and applesauce are great egg substitutes in baking, especially in cakes and cookies. They not only help bind the ingredients together but also add moisture and a subtle sweetness to the final product. Here are a few more egg substitutes that you can try in your baking:
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Flaxseed meal or chia seeds: Mix 1 tablespoon of ground flaxseed meal or chia seeds with 3 tablespoons of water. Let the mixture sit for 5-10 minutes until it becomes gelatinous, then use it as an egg substitute.
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Yogurt or buttermilk: Use 1/4 cup of plain yogurt or buttermilk as an egg substitute. This will add moisture and a tangy flavor to your baked goods.
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Aquafaba: This is the liquid from canned chickpeas or other legumes. Use 3 tablespoons of aquafaba to replace one egg in your recipe. It works particularly well in meringues, macarons, and other recipes that require whipping egg whites.
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Silken tofu: Blend 1/4 cup of silken tofu until smooth and use it as an egg substitute. This works well in denser baked goods like brownies and muffins.
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Pumpkin or sweet potato puree: Use 1/4 cup of pumpkin or sweet potato puree as an egg substitute. This will not only replace the eggs but also add a lovely color and flavor to your baked goods.
Experiment with these egg substitutes to find the one that works best for your recipes. Happy baking!
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