What is a good substitute for eggs in baking recipes?
“Eggs are baking powerhouses full of water, fat and protein, so it depends on what you’re making. Bob’s Red Mill Egg Replacer often works in quick breads and cakes, as does 1/4 cup applesauce
mashed banana plus 1/2 teaspoon baking powder per egg. In pancakes and pies, sub whipped aquafaba (chickpea water); for custards try silken tofu.”
Julia Clancy,Recipe Developer & Tester