If you’re looking for a delicious twist on cake mix, then you should consider replacing the eggs with bananas.
Not only do banana-based cakes make for a moist batter and perfectly fluffy texture, but it’s also an easy way to accommodate vegan and egg-free diets.
But how exactly do you substitute eggs for bananas in your cake mix? We’ll walk you through the process so that your next banana-cake-baking adventure is messy and worry-free.
A Banana for an Egg
Baking without eggs is a challenge, but it doesn’t have to be.
An old trick for getting around the lack of an egg in cake mixes is to substitute a banana.
Not only does substituting a banana make a cake vegan friendly, but it can also add lots of flavor and texture.
Bananas create a moist interior and lovely golden crust that won’t disappoint.
The sweetness of the banana enhances the flavor profile of the cake mix you’re using, adding complexity to the dessert.
When compared to eggs, bananas are relatively uncomplicated.
The egg whites and yolks each offer a unique function when used on their own or combined with the whole egg.
But bananas? They grow from trees and provide fiber and potassium – that’s about all there is to it.
Furthermore, per the USDA report, they consist of roughly 75 percent water, thus adding moisture as well.
How to Replace Eggs with Bananas in Cake Mix
If you’re looking for an easy, peasy, vegan-friendly twist on a boxed cake mix, look no further than swapping out the eggs for bananas.
Replacing eggs with ripe bananas in cake batter is an incredibly simple way to make all sorts of delicious treats, such as chocolate or yellow cakes.
To do so, just mash one medium-sized banana for every egg required in the cake mix and then follow the typical instructions given on the box.
For best results, it’s important to mash your bananas into a soft, almost liquid consistency – just don’t go too overboard with it.
If you find that you are having difficulty incorporating your banana puree into the batter, adding a splash of plant-based milk should do the trick.
And voila – you’ve got yourself an eggless masterpiece.
If you don’t fancy the taste of bananas, there are several alternate egg replacements for your cake mix that can be just as effective.
- Applesauce: Simply replace each egg with ¼ cup of unsweetened applesauce.
- Silken tofu: Swap one egg for ¼ cup of blended silken tofu.
- Buttermilk: For every egg needed, mix ¼ cup of buttermilk with 1 teaspoon of baking soda. Then you’re ready to go.
- Yogurt (Greek or regular) can also be used as an egg replacement. Just replace one egg with ¼ cup of yogurt.
In conclusion, there are plenty of alternatives to using eggs in a cake mix.
Whether you’re looking for something vegan-friendly or simply don’t have eggs on hand, these egg replacements offer tasty results regardless.
So go ahead and get creative – bake away.