What Fruit is a Good Substitute for Eggs?

November 30, 2025 •

4 min read

According to a 2025 study, the increasing interest in plant-based diets and health consciousness has led more people to seek egg alternatives. For those with allergies, dietary preferences, or simply a desire for a healthier option, the question of what fruit is a good substitute for eggs is increasingly common. Certain pureed fruits can add moisture, flavor, and binding properties to baked goods like cakes, muffins, and cookies.

Quick Summary

Pureed fruits like applesauce and bananas are excellent egg substitutes for baking, providing moisture and binding for denser recipes. The best choice depends on the desired flavor and texture, with unsweetened applesauce being neutral and ripe bananas adding sweetness. Other options include avocado and pumpkin puree.

Key Points

Applesauce: Use ¼ cup of unsweetened applesauce per egg for a neutral flavor and moisture, adding ½ tsp baking powder for lift.
Mashed Banana: Use ¼ cup of mashed ripe banana per egg, best for dense baked goods where a mild banana flavor is acceptable.
Pumpkin or Sweet Potato Puree: A ¼ cup serving works well in complementary recipes, providing moisture and a subtle taste.
Mashed Avocado: Excellent for moisture and creaminess in rich or chocolate desserts, using ¼ cup per egg.
Nutritional Benefits: Fruit-based substitutes can add fiber, vitamins, and reduce cholesterol compared to traditional eggs.
Adjust for Sweetness: When using sweet fruit purees like banana, consider reducing the amount of sugar in the recipe.
Consider Texture: Different fruits yield different textures; denser fruits are better for brownies, while lighter ones require a leavening boost for cakes.

Why Use Fruit as an Egg Substitute?

Eggs perform several crucial functions in baking: they act as binders, leaveners, and moisturizers. When you remove eggs from a recipe, you need an alternative that can replicate these roles, and certain fruits are up to the task. The primary function that fruits replace is binding and moisture retention, making them ideal for denser baked goods like brownies, quick breads, and muffins. For recipes that require significant leavening, like light and airy cakes, a fruit substitute may need a boost from an added leavening agent, such as an extra half-teaspoon of baking powder.

Applesauce: The Versatile Egg Replacement

Unsweetened applesauce is one of the most popular and versatile fruit-based egg substitutes. Its neutral flavor profile ensures it won't overpower the other ingredients in your recipe, making it a reliable choice for a wide range of baked goods, from cakes to cookies. The standard conversion is to use one-quarter cup of unsweetened applesauce to replace one large egg. For recipes that rely on eggs for a lighter texture, consider adding half a teaspoon of baking powder to help with leavening.

Easy to use: Simply measure and mix into your batter.
Adds moisture: Contributes to a tender and moist final product.
Neutral flavor: Doesn't affect the overall taste of your baked goods.

Mashed Banana: Sweetness and Binding

Mashed ripe banana is another effective egg replacement, especially for recipes where a mild banana flavor is welcome. It provides excellent binding and moisture, making it a great option for pancakes, muffins, and quick breads. The general rule of thumb is to use a quarter cup of mashed banana for each egg. Keep in mind that using banana will add natural sweetness, so you may need to reduce the amount of sugar in your recipe to compensate.

Other Effective Fruit Substitutes

Beyond applesauce and bananas, several other fruits can serve as excellent egg replacements, each with unique properties.

Pumpkin or Sweet Potato Puree: A quarter cup of pumpkin or sweet potato puree can replace one egg. These purees work well in fall-themed recipes, adding moisture and a subtle flavor.
Mashed Avocado: Offering a rich, creamy texture and healthy fats, a quarter cup of mashed avocado can stand in for one egg, particularly in chocolate-based desserts. While it can add a hint of flavor, it often blends in well with bolder ingredients.
Pureed Prunes or Raisins: Rehydrated and pureed dried fruits like prunes or raisins can also serve as a binder and add moisture. Use a quarter cup per egg, though this will significantly increase the sweetness and density of your final product.

Comparison Table: Fruit-Based Egg Substitutes


Fruit Substitute	Amount per Egg	Best For	Flavor Impact	Notes
Unsweetened Applesauce	¼ cup	Cakes, Muffins, Cookies, Brownies	Neutral	May need ½ tsp extra baking powder for lift.
Mashed Ripe Banana	¼ cup (½ medium)	Pancakes, Muffins, Quick Breads	Mild banana	Reduces need for sugar; good for denser bakes.
Pumpkin/Sweet Potato Puree	¼ cup	Muffins, Spiced Breads	Mild, earthy	Excellent for fall-inspired recipes; adds color.
Mashed Avocado	¼ cup	Chocolate Desserts, Brownies	Mild, rich	Adds healthy fats; may affect browning.
Pureed Prunes/Dates	¼ cup	Darker Cakes, Brownies	Intense, sweet	Can significantly increase density and sweetness.

Expert Tips for Baking with Fruit Substitutes

Using fruit as an egg replacement is not an exact science and may require some experimentation to achieve the desired result. Here are some pro tips to help you succeed:

Consider the Flavor Profile: Always consider how the fruit's natural flavor will interact with the other ingredients. While applesauce is neutral, bananas and pumpkin will lend their taste to the final product.
Adjust for Sweetness: If using naturally sweet fruits like bananas or prunes, it's wise to reduce the amount of sugar called for in the recipe.
Address Leavening: Since fruits don't provide the same lift as eggs, for lighter, fluffier baked goods, adding extra baking powder is a common technique.
Use Ripe Fruit: For the best binding results, especially with bananas, use very ripe, well-mashed fruit to ensure a smooth, lump-free consistency.

Conclusion

From the versatile, neutral-tasting applesauce to the rich, moisture-adding mashed avocado, there are several fruit options available to replace eggs in your baking. The best choice ultimately depends on the specific recipe and the flavor profile you want to achieve. While fruit substitutes excel at providing moisture and binding for denser recipes, they can also work for lighter bakes with a few minor adjustments, like adding extra leavening. Exploring these plant-based alternatives not only makes baking accessible for those with allergies or vegan diets but also offers a chance to experiment with new textures and flavors in the kitchen. For further reading, an excellent resource on various effective egg substitutes is available.

: https://www.healthline.com/nutrition/egg-substitutes

Frequently Asked Questions

Yes, you can use mashed ripe banana to replace eggs in cakes, especially denser ones. Use ¼ cup of mashed banana for each egg. Be aware that it will add a mild banana flavor and natural sweetness to the cake.

Applesauce is a great egg replacement for moisture and binding in many baked goods, like muffins and cakes. However, it doesn't provide leavening. For lighter recipes, you may need to add an extra ½ teaspoon of baking powder for each ¼ cup of applesauce used.

You can use ¼ cup of mashed avocado for each egg in a recipe. This works especially well in rich, chocolatey desserts like brownies, where its flavor can be easily masked.

Some fruits will alter the flavor of your baked goods. Mashed banana adds a noticeable banana taste, while unsweetened applesauce is quite neutral. Pumpkin puree offers a mild, earthy flavor, so always consider the recipe's overall profile.

For rich, dense baked goods like brownies, mashed avocado or pureed prunes are excellent choices. They provide the necessary fat and moisture for a decadent, chewy texture.

Yes, you may need to adjust other ingredients. Sweet fruits like bananas will require you to reduce the sugar. If you want a lighter texture, add a little extra baking powder, as fruits don't provide the same rise as eggs.

Commercial egg replacers can be very effective, especially for replicating the leavening properties of eggs. However, fruit substitutes offer a whole-food, nutrient-rich option and are often cheaper and more accessible.