Hi all,

My freinds son is allergic to eggs and I have this banana bread recipe that
she wants to try but it contains 4 eggs. What are some good egg sustitutes?

Take care,
SPOONS .... My photo food log http://www.fotolog.net/giggles

ok I just searched for some egg substitutes & found that 1/2 large mashed
banana or 1/4 cup apple sauce is equal to replacing 1 egg. In my banana
bread recipe there's 3 cups of mashed banana & 4 eggs. So I was wondering
if I should use more banana or the apple sauce for the egg substitue? Will
it still taste good?

Thanks
SPOONS

ok I just searched for some egg substitutes & found that 1/2 large mashed
banana or 1/4 cup apple sauce is equal to replacing 1 egg. In my banana
bread recipe there's 3 cups of mashed banana & 4 eggs. So I was wondering
if I should use more banana or the apple sauce for the egg substitue? Will
it still taste good?

Thanks
SPOONS

> "SPOONS" writes:
>
>ok I just searched for some egg substitutes & found that 1/2 large mashed
>banana or 1/4 cup apple sauce is equal to replacing 1 egg. In my banana
>bread recipe there's 3 cups of mashed banana & 4 eggs. So I was wondering
>if I should use more banana or the apple sauce for the egg substitue? Will
>it still taste good?

I'd use the applesauce but unless you're dieting I'd also add some extra oil...
even if you opt for the banana I'd still add a bit of extra oil, contrary to
what many think bananas essentially contain no fat.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "SPOONS" writes:
>
>ok I just searched for some egg substitutes & found that 1/2 large mashed
>banana or 1/4 cup apple sauce is equal to replacing 1 egg. In my banana
>bread recipe there's 3 cups of mashed banana & 4 eggs. So I was wondering
>if I should use more banana or the apple sauce for the egg substitue? Will
>it still taste good?

I'd use the applesauce but unless you're dieting I'd also add some extra oil...
even if you opt for the banana I'd still add a bit of extra oil, contrary to
what many think bananas essentially contain no fat.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"SPOONS" > wrote in message
e.rogers.com...
> ok I just searched for some egg substitutes & found that 1/2 large mashed
> banana or 1/4 cup apple sauce is equal to replacing 1 egg. In my banana
> bread recipe there's 3 cups of mashed banana & 4 eggs. So I was wondering
> if I should use more banana or the apple sauce for the egg substitue?
Will
> it still taste good?
>
> Thanks
> SPOONS
>
>

I've used applesauce as a substitute for SHORTENING - never tried it without
eggs. The recipe is good with applesauce, but the texture is a little more
rubberty and chewy. It's not bad, just.............tougher.

kili

"SPOONS" > wrote in message
e.rogers.com...
> ok I just searched for some egg substitutes & found that 1/2 large mashed
> banana or 1/4 cup apple sauce is equal to replacing 1 egg. In my banana
> bread recipe there's 3 cups of mashed banana & 4 eggs. So I was wondering
> if I should use more banana or the apple sauce for the egg substitue?
Will
> it still taste good?
>
> Thanks
> SPOONS
>
>

I've used applesauce as a substitute for SHORTENING - never tried it without
eggs. The recipe is good with applesauce, but the texture is a little more
rubberty and chewy. It's not bad, just.............tougher.

kili

"SPOONS" > wrote in
e.rogers.com:

> ok I just searched for some egg substitutes & found that 1/2 large
> mashed banana or 1/4 cup apple sauce is equal to replacing 1 egg. In
> my banana bread recipe there's 3 cups of mashed banana & 4 eggs. So I
> was wondering if I should use more banana or the apple sauce for the
> egg substitue? Will it still taste good?
>
> Thanks
> SPOONS

In many recipes the addition of banana or apple sauce might work quite
well, but I think adding additional fruit puree to a recipe already laden
with fruit would be a questionable choice. Additional, one of the goals
of the eggs is leavening. Neither fruit would provide much.

you can substitute one of these egg alternatives in your recipes. Each of
these replaces one egg (these substitutes may not work as well in recipes
that call for more than three eggs):

* 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
* 1 teaspoon yeast dissolved in 1/4 cup warm water
* 1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking
powder

Obviously, one may work better than another.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"SPOONS" > wrote in
e.rogers.com:

> ok I just searched for some egg substitutes & found that 1/2 large
> mashed banana or 1/4 cup apple sauce is equal to replacing 1 egg. In
> my banana bread recipe there's 3 cups of mashed banana & 4 eggs. So I
> was wondering if I should use more banana or the apple sauce for the
> egg substitue? Will it still taste good?
>
> Thanks
> SPOONS

In many recipes the addition of banana or apple sauce might work quite
well, but I think adding additional fruit puree to a recipe already laden
with fruit would be a questionable choice. Additional, one of the goals
of the eggs is leavening. Neither fruit would provide much.

you can substitute one of these egg alternatives in your recipes. Each of
these replaces one egg (these substitutes may not work as well in recipes
that call for more than three eggs):

* 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
* 1 teaspoon yeast dissolved in 1/4 cup warm water
* 1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking
powder

Obviously, one may work better than another.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article >, Wayne > wrote:
>"SPOONS" > wrote in
le.rogers.com:
>
>> ok I just searched for some egg substitutes & found that 1/2 large
>> mashed banana or 1/4 cup apple sauce is equal to replacing 1 egg. In
>> my banana bread recipe there's 3 cups of mashed banana & 4 eggs. So I
>> was wondering if I should use more banana or the apple sauce for the
>> egg substitue? Will it still taste good?
>
>In many recipes the addition of banana or apple sauce might work quite
>well, but I think adding additional fruit puree to a recipe already laden
>with fruit would be a questionable choice. Additional, one of the goals
>of the eggs is leavening. Neither fruit would provide much.
>
>you can substitute one of these egg alternatives in your recipes. Each of
>these replaces one egg (these substitutes may not work as well in recipes
>that call for more than three eggs):
>
>* 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
>* 1 teaspoon yeast dissolved in 1/4 cup warm water
>* 1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder
>Obviously, one may work better than another.

According to the helpful hints on the back of the ancient packet of
Harper's BI-CARBONATE OF SODA sitting in my fridge (where else for
long-term storage "If you run short of eggs when a making a fruit
cake try mixing 1/2 teaspoon bicarb with one dessertspoon of vinegar
and adding last of all to the batter. This will substitute for two
eggs."

Just ask if you want similar hints from the packet for cooking
unripened fruit, soothing heat spots and nettle rashes, or treating
bee stings and sunburn. ;-)

N.B. This wisdom is NOT available on the back of modern packets of
McKenzie's BI-CARB SODA which only list rather mundane uses such as
cleaning assorted surfaces (bathroom, fridge, cups and vases)
and removing stains. (But does also recommend it for "a relaxing
bath", which sounds promising.

Cheers, Phred.

--
LID

In article >, Wayne > wrote:
>"SPOONS" > wrote in
le.rogers.com:
>
>> ok I just searched for some egg substitutes & found that 1/2 large
>> mashed banana or 1/4 cup apple sauce is equal to replacing 1 egg. In
>> my banana bread recipe there's 3 cups of mashed banana & 4 eggs. So I
>> was wondering if I should use more banana or the apple sauce for the
>> egg substitue? Will it still taste good?
>
>In many recipes the addition of banana or apple sauce might work quite
>well, but I think adding additional fruit puree to a recipe already laden
>with fruit would be a questionable choice. Additional, one of the goals
>of the eggs is leavening. Neither fruit would provide much.
>
>you can substitute one of these egg alternatives in your recipes. Each of
>these replaces one egg (these substitutes may not work as well in recipes
>that call for more than three eggs):
>
>* 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
>* 1 teaspoon yeast dissolved in 1/4 cup warm water
>* 1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder
>Obviously, one may work better than another.

According to the helpful hints on the back of the ancient packet of
Harper's BI-CARBONATE OF SODA sitting in my fridge (where else for
long-term storage "If you run short of eggs when a making a fruit
cake try mixing 1/2 teaspoon bicarb with one dessertspoon of vinegar
and adding last of all to the batter. This will substitute for two
eggs."

Just ask if you want similar hints from the packet for cooking
unripened fruit, soothing heat spots and nettle rashes, or treating
bee stings and sunburn. ;-)

N.B. This wisdom is NOT available on the back of modern packets of
McKenzie's BI-CARB SODA which only list rather mundane uses such as
cleaning assorted surfaces (bathroom, fridge, cups and vases)
and removing stains. (But does also recommend it for "a relaxing
bath", which sounds promising.

Cheers, Phred.

--
LID