Kitchen answer
What can I substitute for eggs in baking?
Per egg, use 1/4 cup mashed banana, 1/4 cup applesauce, 3 tbsp aquafaba, or 1 tbsp ground flaxseed mixed with 3 tbsp water.
What else to know
- Banana and applesauce add moisture and sweetness — best in muffins and quick breads.
- Flax or chia eggs bind well but do not leaven; add 1/4 tsp extra baking powder.
- Aquafaba (chickpea liquid) whips and works best in light cakes and meringues.