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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