What is a common substitution for eggs in baking to add moisture?

Applesauce or mashed bananas serve as common egg substitutes in baking primarily due to their moisture content and ability to act as binding agents. Both options contribute moisture, which is essential for achieving the desired texture in baked goods. When used in recipes, applesauce adds natural sweetness and a certain level of acidity, which can enhance the flavor and help with leavening. Similarly, mashed bananas can bring in a banana flavor, which works well in recipes such as muffins and cakes.

While yogurt or buttermilk can also add moisture, they are typically used for their dairy properties and may not serve the same binding role as fruit purees. Vegetable oil or butter indeed add fat to baked goods but do not contribute the binding properties that eggs provide. Silken tofu or ground flaxseed are recognized alternatives as well, but they have different characteristics and may not provide the same flavor or moisture level as applesauce or mashed bananas. Therefore, applesauce or mashed bananas are particularly effective for keeping baked items moist while also serving as a binding agent.