When you are substituting eggs in a baked good recipe, you want that egg to act as a binding agent and give structure to the food.
These tiny seeds are rich in protein, healthy fat, and fiber, boosting nutrition to any recipe. They add structure to a recipe in the same way that an egg can, without changing the taste.
When using banana an egg replacement, be sure to use a ripe banana. This will allow it to mash easily to create a smooth, creamy consistency that works best as an egg replacement.
Aquafaba is the liquid from cooked or canned chickpeas. If you are looking to make a meringue or need a light, soft texture in your recipe, the best egg substitute would be aquafaba.
Knowing whether your egg provides structure, flavor, thickness, or leavening can help you to choose the best egg substitute for your recipe.