How to Use Pureed Fruit As an Egg Substitute in Baking


Eggs play many roles in baking. Beaten eggs help baked goods rise, as the proteins in the egg whites unfurl and hold in air bubbles. Eggs bind other ingredients in a recipe together, so that a cake or cookie retains its shape and doesn't fall apart. When you can't eat eggs, other ingredients can perform at least some of the same tasks. Pureed fruit, for example, does not act as a leavener but it does help bind ingredients.

Things You'll Need

  • Fruit, such as banana, avocado or prunes, or applesauce
  • Water, optional
  • Blender or potato masher
  • Measuring cup
  • Baking powder, optional
  • Puree the fruit using a blender or potato masher. Mash soft fruits, such as bananas and avocado, by hand with a masher. Puree tougher fruits, such as prunes, with a small amount of water in a blender.

  • Measure the fruit puree and add it to the recipe in place of eggs. Use 1/4 cup of puree for each egg called for in the recipe.

  • Add up to 1/2 teaspoon of baking powder to the recipe along with the fruit puree. The baking powder will replace some of the leavening power lost when you removed the eggs. Proceed with the rest of the recipe.

Tips & Warnings

  • Using fruit instead of egg can change the flavor of the baked good. Choose a fruit that won't clash with the taste of the finished recipe. For example, a mashed banana will coordinate with the flavors in a recipe for oatmeal raisin cookies or brownies, but will stand out if you use it in a recipe for orange cupcakes or lemon quick bread.
  • Avoid substituting fruit puree for eggs in recipes that call for more than three eggs or that rely on eggs for their final texture and taste. Pureed fruit is not effective in recipes that depend on eggs, such as meringues.

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