Quick Answer
There are several ingredients that can be used as substitutes for 1 banana in baking recipes. Some common options include:
- 1/4 cup unsweetened applesauce
- 3 tablespoons mashed avocado
- 3 tablespoons yogurt
- 1/4 cup mashed pumpkin or sweet potato
- 1/4 cup blended silken tofu
- 2 tablespoons nut butter
- 3 tablespoons oil plus 1/2 teaspoon baking soda
- 1/4 cup pureed prunes or dates
- 1/4 cup mashed overripe pear or peach
- 1/4 cup pureed cooked carrots or zucchini
The options above can generally substitute for 1 mashed ripe banana in terms of moisture, binding, and lightly sweetening a baked good. Adjust any other liquids in the recipe accordingly.
Banana Uses in Baking
Bananas are a popular ingredient in many baked goods like breads, muffins, cakes, cookies and more. Here are some of the functions that banana serves in baking:
- Moisture: Bananas are full of moisture, which helps keep baked goods light, fluffy and moist.
- Binding and structure: The starch in bananas helps bind ingredients together and gives structure to batters and doughs.
- Sweetness: Ripe bananas lend natural sweetness, which allows you to use less added sugar.
- Flavor: Bananas have a mild, creamy flavor that works well in both sweet and savory baked goods.
- Color: Bananas can impart a pale yellow or cream color to baked items.
- Nutrition: Bananas provide nutrients like vitamin C, vitamin B6, potassium, fiber and manganese.
So when you substitute for banana in a recipe, you’ll want an ingredient that can provide similar moisture, binding, sweetness and flavor. The amount will also matter in providing the right structure and consistency.
Best Substitutes for 1 Banana
Here is more detail on some of the best substitutes to use in place of 1 ripe, mashed banana:
Applesauce
- Use 1/4 cup unsweetened applesauce.
- Provides moisture without adding too much sweetness.
- Works especially well in breads, muffins and cakes.
Avocado
- Use 3 tablespoons mashed avocado.
- Imparts moisture, creaminess and fat like banana.
- Great for chocolate baked goods and adding nutrient density.
Yogurt
- Use 3 tablespoons plain yogurt.
- Provides moisture and tangy flavor.
- Great for muffins, quick breads, coffee cakes.
Pumpkin or Sweet Potato
- Use 1/4 cup pumpkin or sweet potato puree.
- Adds moisture, binding and sweetness.
- Works well in muffins, breads, cakes.
Silken Tofu
- Use 1/4 cup blended silken tofu.
- Mimics moisture and fat of ripe bananas.
- Best for dense cakes, muffins, loaves.
Nut Butter
- Use 2 tablespoons nut butter like almond or peanut.
- Provides fat, moisture and flavor.
- Great for cookies, bars, and dense muffins.
Oil and Baking Soda
- Use 3 tablespoons oil plus 1/2 tsp baking soda.
- Mimics moisture while baking soda helps structure.
- Best for quick breads, pancakes, some cakes.
Prunes or Dates
- Use 1/4 cup chopped prunes or dates, soaked in water.
- Provides natural sweetness and binding.
- Works well in breads, muffins, fruit cakes.
Overripe Pear or Peach
- Use 1/4 cup pureed ripe pear or peach.
- Provides moisture, sweetness and flavor.
- Great for breads, coffee cakes, fruit desserts.
Cooked Carrots or Zucchini
- Use 1/4 cup cooked, mashed carrot or zucchini.
- Adds moisture and natural sweetness.
- Works in cakes, quick breads, bars.
Substitution Amounts
When substituting for 1 banana, here are some general guidelines on amounts to use:
- 2 tablespoons applesauce = 1 tablespoon mashed banana
- 1 1/2 tablespoons pureed fruit or vegetable = 1 tablespoon mashed banana
- 2 tablespoons Greek yogurt = 1 tablespoon mashed banana
- 1 1/2 tablespoons oil = 1 tablespoon mashed banana
- 1 tablespoon nut butter = 1 tablespoon mashed banana
So for substituting 1 whole banana:
- 1/4 cup applesauce
- 1/4 cup pureed fruit or vegetable
- 3 tablespoons Greek yogurt
- 3 tablespoons oil
- 2 tablespoons nut butter
When using a substitute, you’ll also want to think about the liquid in the recipe. Bananas add a good amount of moisture, so you may need to reduce other liquids slightly.
Tips for Banana Substitutes
Here are some additional tips for getting the best results when substituting for bananas:
- Make sure substitutes are well drained or pureed smooth with no lumps.
- If using fruit purees, choose those that are naturally sweet like pear, peach, pumpkin, carrot.
- Reduce sugar slightly since substitutes may add sweetness.
- Add a touch more spice or extract to boost flavor if needed.
- Reduce milk or other liquids slightly to account for banana moisture.
- Experiment with adding a little lemon juice or vinegar + baking soda for more lift.
- Use oil plus baking soda as a substitute if you want added lift and lightness.
- Stick to denser baked goods if using tofu, which won’t provide lightness.
With some easy substitutions and adjustments, you can create delicious banana-free baked goods that are just as tasty!
Substitute Recipes
To give you an idea of how these substitutions can be used, here are some recipes that use banana alternatives:
Pumpkin Banana Bread
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 tsp |
| Salt | 1 tsp |
| Ground cinnamon | 2 tsp |
| Ground ginger | 1/4 tsp |
| Nutmeg | 1/4 tsp |
| Large eggs | 2 |
| Granulated sugar | 3/4 cup |
| Vegetable oil | 1/3 cup |
| Pure pumpkin puree | 3/4 cup |
| Walnuts, chopped (optional) | 1/2 cup |
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt and spices.
- In a large bowl, beat eggs and sugar until thickened and pale, 3-5 minutes.
- Beat in oil and pumpkin puree until smooth.
- Add dry ingredients to wet and stir just until combined. Fold in walnuts.
- Pour batter into prepared pan and bake 55-60 minutes until toothpick comes out clean.
- Allow bread to cool in pan for 10 minutes, then remove to wire rack to cool completely before slicing.
Chocolate Chip Zucchini Bread
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 1/2 tsp |
| Large eggs | 2 |
| Granulated sugar | 3/4 cup |
| Vegetable oil | 1/3 cup |
| Grated zucchini | 1 cup |
| Mini chocolate chips | 1/2 cup |
| Walnuts, chopped (optional) | 1/2 cup |
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt and cinnamon.
- In a large bowl, beat eggs and sugar until thickened and pale, 3-5 minutes.
- Beat in oil, zucchini and chocolate chips.
- Add dry ingredients to wet and stir just until combined. Fold in walnuts.
- Pour batter into prepared pan and bake 50-55 minutes until toothpick comes out clean.
- Allow bread to cool in pan for 10 minutes, then remove to wire rack to cool completely before slicing.
Chewy Pear Oatmeal Cookies
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Rolled oats | 1 1/2 cups |
| Ground cinnamon | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter, softened | 1/2 cup (1 stick) |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Pureed ripe pear | 1/2 cup |
| Vanilla | 1 tsp |
| Chopped walnuts (optional) | 1/2 cup |
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, oats, cinnamon, baking soda and salt.
- In a large bowl, beat butter and sugars until creamy. Beat in pear puree and vanilla.
- Gradually mix dry ingredients into wet until combined.
- Fold in walnuts if using. Scoop dough by rounded tablespoons onto prepared baking sheets.
- Bake 10-12 minutes until lightly browned. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions
Can I substitute applesauce for banana in every baking recipe?
Applesauce can work as a substitute in most baking recipes that call for banana. However, it may not provide the right consistency, moisture and sweetness for some delicate baked goods like chiffon cakes or sponge cakes.
Is pumpkin puree a good replacement for banana bread?
Yes, pumpkin puree makes an excellent substitute for banana bread. Use 1/4 cup pumpkin puree for every 1 banana. The pumpkin provides moisture, binding, and its natural sweetness allows you to cut back on sugar.
What can I use instead of banana in pancakes?
Some good banana substitutes for pancake recipes include mashed pumpkin or sweet potato, applesauce, Greek yogurt, or a mashed ripe pear or peach.
Can I substitute avocado for banana in muffins?
Absolutely! The fat and creamy texture of avocado makes it a great substitute for banana in muffins and other baked goods. Use about 3 tablespoons mashed avocado for every 1 banana.
Is there a carb-free substitute for bananas in baking?
Some carb-free substitutes that mimic banana’s moisture and binding include unsweetened applesauce, mashed cauliflower, pureed zucchini or pumpkin, and nut butters like almond butter or sunflower seed butter.
Conclusion
While ripe bananas are ideal for adding moisture, sweetness, and binding to baked goods, there are a number of easy ingredient swaps you can use in their place. unsweetened applesauce, mashed avocado, Greek yogurt, pureed fruits and vegetables, nut butters, oil plus baking soda, and overripe stone fruits are all good banana substitutes to try in your favorite banana bread, muffin, cake, cookie and pancake recipes. With a few adjustments to liquid and sweetener, you can make delicious banana-free treats!