Puréed fruits

Fruits that have been cooked, ground, pressed, blended, or sieved to the point that they have the consistency of a creamy paste or liquid are referred to as puréed. The features, flavor, and natural healthiness of the fruit are preserved by careful preparation, and puréed may also be frozen to last longer.

One preferred option for eggs is mashed bananas. The only drawback of using bananas in baking is the potential of a slight banana flavor in the final result. Other puréed fruits, such as pumpkin and avocado, also work and might not have as much of an impact on the flavor. You may substitute 1/4 cup (65 grams) of fruit purée for each egg, regardless of the fruit you decide to use. Puréed fruit-based baked goods won't likely brown as deeply, but they will be extremely moist and dense. The greatest recipes for this replacement include quick bread, muffins, cakes, and brownies.