The use of alternative ingredients to substitute a common fruit-based puree in baked goods represents a resourceful technique. This substitution often aims to modify the texture, moisture content, or fat content of the final product. For instance, mashed bananas can serve as a viable alternative, contributing sweetness and moisture, especially in recipes like muffins and breads.
Employing these substitutions offers various advantages, including catering to dietary restrictions such as veganism or allergies, reducing reliance on processed ingredients, and potentially lowering the overall caloric or fat content of recipes. Historically, the practice of ingredient substitution has been driven by factors like ingredient availability, cost considerations, and experimentation with flavor profiles, leading to innovative culinary adaptations.
