Whether you are looking to cook without eggs for a special diet or due to an allergy it is challenging but possible. To be able to replace eggs when cooking, you must first understand their role in the recipe you are using.
EGGS AS A BINDER: Replaced with Arrowroot, Soy, Lecithin, Flaxseed Mix, Pureed Fruits or Vegetables, or Silken Tofu. RATION: For each egg you are replacing, substitute with 1/4 cup of the replacement.
EGGS AS LEAVENING AGENTS: Replace with Buttermilk, Yogurt, Baking Soda, or Commercial Egg Replacement Powder.
EGGS AS MOISTURIZERS: Replace with Fruit Juice, Milk, Water or Pureed Fruit
Here is a traditional recipe for banana bread made using soy milk as a substitute for eggs.
Preheat oven to 350 degrees F. Butter a loaf pan.
Mix the bananas and soy milk together in a large bowl. Stir in the flour, sugar and baking soda. Add the walnuts and mix until well blended.
Pour the batter into the loaf pan, be sure to scrape the sides of the bowl to get all the batter into the pan.
Bake for 1 hour, remove from the loaf pan to a cooling rack. Serve warm or cooled.