Baking without Eggs

Eggs have been the subject of many a food studies over the years resulting in headlines of "Eggs are good!" only to be  followed by "Eggs are bad!" Vegans omit eggs as part of their diets for ethical reasons, and others avoid the yolks for fear of high cholesterol. Removing the typical omelet or scramble from the menu might be easy, but when it comes to baked goods sometimes eggs are hard to replace. Egg substitutes work, but are often hard to find and expensive. 

Depending on the recipe there are two fruity ways to avoid using fake eggs. Applesauce can be substituted in a 1/4 cup to one egg ratio. This works quite well, and it is fairly easy now to find applesauce with no high-fructose corn syrup. The only difference in a baked cake normally is that the applesauce cake ends up being more moist. It's a good idea to measure all the wet ingredients and add them in small increments, possibly not adding all of them. If making something from scratch adding a bit of flour can correct any problems with consistency. Applesauce is a great way to cut calories and fat, too.

Bananas are another great way to bind ingredients in a recipe, especially brownies or chocolate cakes, not to mention banana nut bread. Bananas add a lot more flavor than applesauce, so the best way to determine which fruit to substitute is whether banana flavor would suit the recipe better. A medium sized very ripe banana will take the place of two eggs in a recipe. If bananas aren't ripe, a quick  spin in the microwave will help soften them. Each banana is about 100 calories, so it is still a bit of a savings heading into spring and summer.