Article: Banana is one of the most popular choices for egg replacements in sweet recipes like muffins, breads, and cake. Use 1/2 banana to yield 1/4 cup (30 g) of puree. The banana will alter the taste of your baked goods, so make sure you like banana-flavored muffins, breads, etc. before you add it to your recipe. Otherwise, look for something with a milder taste. Applesauce works great with recipes like brownies and chocolate cake because the chocolate hides the flavor of the applesauce. Use 1/3 cup (43 g) of puree to replace 1 egg. Applesauce and other fruit purees will add heaviness and density, so if you want something lighter, use 1/4 cup (30 g) of puree with 1 Tsp baking powder for a lighter, fluffier product. Pumpkin can also leave a distinct flavor in baked goods, so it's best to incorporate it in a recipe that works well with pumpkin. Bread, muffins, and spice cakes will all benefit from the moisture, binding properties, and taste of pumpkin. Make sure the pumpkin is pureed so that it is smooth and won't make lumps in your baked goods. Substitute 1 egg with 1 Tbsp. vinegar plus 1 Tsp. baking soda whisked together. Baking soda will give your baked goods a warm, golden brown color. Baking soda will react with acids in your recipe (like vinegar, buttermilk, cream of tartar) and release carbon dioxide, causing your baked goods to rise. Substitute 1 egg with 2 Tbsp. water plus 1 Tbsp. vegetable oil plus 1 Tsp. baking powder. Whisk them together thoroughly. Using baking powder will result in a lighter, fluffier product. Mix 1 Tbsp agar powder in 1 Tbsp water. Whip the mixture, then let it chill in the fridge. Whip it again and it will be ready to use.  This is equivalent to 1 egg white, so increase as necessary for the recipe.  Agar powder is also known as agar-agar, Kanten, Japanese isinglass, or Ceylon moss. Agar is vegan and can also be used to replace gelatin. This isn't exactly the healthiest egg alternative, but it will leaven your cake and can add an interesting flavor! A can of soda (12 ounces) is equivalent to adding 3 eggs to your recipe. When using soda, omit the oil in the recipe to avoid runniness. You can choose the type of soda based on its flavor and how well it combines with your cake. For example, you could combine French vanilla cake mix with orange soda to create a creamsicle cake. Ginger ale would pair well with spice cake mix. Chocolate cake mix and root beer would result in a chocolate root beer float cake. Grind the seeds as finely as possible in a coffee or spice grinder. Mix 1 Tbsp. ground flax seed or 1 Tbsp. ground chia seed with 3 Tbsp. of water to replace 1 egg. Allow the mixture to sit for 30 minutes until it thickens and has a jelly-like consistency.  Flax seeds have a slightly nutty flavor, so use it in recipes that would benefit from this flavor. Chia seeds will deepen the color of your baked goods. If the eggs are meant to bind and leaven, add an additional 1/4 Tsp. of baking powder. Instead, use 2 tablespoons of an oil and 1 tablespoon of water per egg you'd like to replace. Eggs can also be substituted for 2 tablespoons of a liquid plus 2 tablespoons of flour plus half a tablespoon shortening, but there are other alternatives.
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Replace 1 egg with 1/4 cup (30 g) of banana puree to add moisture. Use applesauce to add moisture, density, and sweetness. Try 1/3 cup (43 g) of pumpkin to replace 1 egg in muffins and breads. Make use of baking soda and vinegar to help your recipe rise. Try baking powder and vegetable oil to help baked goods rise. Substitute egg whites with agar powder. Replace 3 eggs in boxed cake mixes with 1 can of soda. Use finely ground flax and chia seeds to add a nutty flavor. Avoid powders entirely, if you don't like powders at all.