The most commonly used egg replacements for baking: banana puree, applesauce, silky tofu, ground flaxseeds mixed with water, yogurt (regular or dairy-free), buttermilk, sweetened condensed milk. It is also difficult to replace it in pastries that rely on eggs for most of their yeast and structure, such as biscuits, pastries with hot milk, cheesecloth pastries and food cakes for angels. Plus, most people can't even taste the mild applesauce flavor and think that this banana bread is just a great tasting “regular, moist banana bread”. For your information, other popular (and not so popular) egg replacements used in egg-free banana bread cake recipes are vinegar with 26% baking soda, flaxseeds ground with %26 of water, arrowroot powder, carbonated water, soft tofu, chia seeds ground with %26 of water, “leftover water from chickpeas for cooking”, etc.
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Therefore, substitutes include ingredients such as baking powder, gelatin, yogurt, and baking soda. If the cupboard is really empty, then water can work wonders to replace an egg in a cake.
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Never store it in the refrigerator. A refrigerator circulates cold air, which eliminates moisture and can prematurely dry breads and pastries.
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Bananas are on our shopping list every week. I put them in children's meals, they're a great snack to take away for the car, but whatever I do, I always buy too many.
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Banana cake is a delicious vegan one-bowl recipe made with mashed ripe bananas and wholemeal flour. Tasty and healthier than traditional cakes, as fast as that.