Hello, K. Kye writes: "For the applesauce and bananas, we replace each egg with 50 grams (about 1.76 ounces, the average weight of a large egg) of the respective fruit purées." Since this recipe calls for two eggs, she used a total of 100 grams of applesauce. This is roughly between 1/4 and 1/3 cup, but using weights will be more accurate. Happy baking! Annabelle@KAF

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