Banana Substitute

From bread and muffin recipes to cookies, pancakes, pies and brownies, bananas add sweet flavor and moisture to all kinds of baking recipes. If you’re out of bananas or can't eat them, however, there's no need to worry.

I have plenty of easy and tasty substitutes to choose from!

1. Plantains

Plantains may not be the most likely substitute on hand, but since they are such a good substitute, I want to share them first. If you are familiar with plantains, you know they look much like bananas.

While plantains look like bananas and have a similar flavor and texture, there are some differences. They don't have the same natural sweetness, so they are less sweet than bananas and starchier.

Despite some differences, plantains are still a wonderful alternative to bananas. They provide the same creamy texture when mashed or blended.

This makes them a great swap for baking and smoothies – especially if you want to maintain a similar flavor to bananas. They are my best substitute for making banana bread!

One thing to be mindful of is that you are using ripe plantains. Unripe plantains have a hard texture and are not very sweet, so the riper, the better when using them as a substitute. 

Use in a 1:1 ratio when using measuring cups or ounces. Plantains are typically larger than bananas; therefore, if a recipe calls for “1 banana,” try to approximate how much of the plantain to use that is close to the size of a banana.

2. Applesauce

In baking, applesauce and bananas are often used as substitutes in the same way. They can both be used to replace the fat or the eggs in a recipe.

Since applesauce works in the same way that bananas do, it can be an excellent substitute for bananas. It will not change the texture of the recipe too much.

Obviously, applesauce does not taste like bananas. So, if you need a recipe to taste like a banana then plantains may be a better choice. However, the mild flavor and subtle sweetness of applesauce can be a nice substitute in many cases. (Try my super simple homemade crockpot applesauce.)

Applesauce can be used in a 1:1 ratio for mashed bananas in any recipe. If replacing a whole banana, use ½ cup applesauce for 1 banana.

When using applesauce, be mindful that it contains more liquid than bananas. Therefore, if you use more than 1 cup you may need to add more flour to balance out the moisture.

3. Avocado

You may think of avocados as savory, but they are also great for sweet treats! They can be used as a base for various recipes and smoothies.

When mashed, avocados have a wonderful creamy texture like bananas. Therefore, making them an excellent substitute for any recipe.

While avocados can be used instead of bananas in any recipe there are a couple of things to keep in mind. Avocados are a high-fat food, unlike bananas which are fat-free. This means that it will shift the texture a bit; however, it will just make baked goods moister.

In addition, avocado does not provide the bold banana flavor. However, avocado is excellent at taking on the other flavors around it. This makes it a great substitute for baked goods with chocolate or other strong flavors.

While avocado is excellent at taking on the flavors around it, it is not as sweet as bananas are. Therefore, you may need to add a bit of extra sweetener if it is not sweet enough for you.

Use mashed avocado in a 1:1 ratio for mashed bananas in baked goods and smoothies. You can also use ½ cup mashed avocado in place of 1 medium banana.

4. Sweet Potato

In addition to swapping bananas with other fruits, you can also use some vegetables in place of bananas. Specifically, starchy vegetables like potatoes and pumpkin.

When cooked and mashed, sweet potatoes have a similar starchy base that is absorbent just like bananas. Therefore, they will bind ingredients in a recipe a lot like bananas will.

In contrast, sweet potatoes are not as creamy or moist as bananas. Therefore, your final recipe may be a bit drier and denser. They are also not as sweet as bananas.

To counter the lack of sweetness and moisture, add extra sweetener and even a bit more milk, water, or oil (depending on what your recipe calls for). Just go slow so as not to add too much.

Like most of these substitutes, the flavor will not be close to a banana. This one will change the flavor quite a bit, so be mindful of that if you choose sweet potato as a substitute.

Use mashed sweet potato in a 1:1 ratio for mashed banana or ½ cup mashed sweet potato for 1 medium banana.

5. Pumpkin Puree

Do you have some canned pumpkins left over from the holidays? If so, you have a great banana substitute!

Canned pumpkin provides a similar starchy base that bananas do. Moreover, unlike mashed sweet potatoes, pumpkin is moist which is excellent for soft and tender baked goods.

While pumpkin will provide a great texture, it will drastically change the flavor of your recipe. Therefore, be mindful that the recipe can take on a nice pumpkin flavor before using this as a substitute.

Since pumpkin has a similar consistency to applesauce, you can use it in the same way as a substitute.

½ cup of pureed pumpkin in place of 1 medium banana or a 1:1 ratio of pureed pumpkin for mashed banana. *Just like with applesauce, be mindful that you don’t add more than 1 cup of pumpkin as it may make your recipe too runny.

6. Greek Yogurt

Since Greek yogurt is thicker than regular yogurt it works well as a substitute in baking because it provides a lot of moisture. Moreover, its creamy consistency is a lot like mashed bananas.

With many similarities in texture, Greek Yogurt is a quick and easy substitute for bananas in recipes where the bananas act as a binder. In addition, it can replace bananas as a base for smoothies.

While Greek Yogurt won’t replace the flavor of bananas in your recipe, it will take on the flavors around it. However, it has a tangy flavor that you will want to be mindful of.

Use Greek Yogurt in a 1:1 measurement for mashed banana or ½ cup Greek yogurt in place of 1 medium banana.

7. Coconut Cream

Coconut cream comes in a can and has a higher fat content than coconut milk. When whipped it creates a wonderfully rich and creamy texture that can be used as a substitute.

Like avocados, this alternative is high in fat. Therefore, while it will provide a lovely moist, and creamy consistency to baked goods it will also add fat. So, if you are looking to keep the fat content low aim for Greek Yogurt or another zero-fat fruit or veggie.

Use coconut cream in a 1:1 ratio for mashed banana or ½ cup of coconut cream to replace 1 medium banana.

8. Oats

Raw oats (aka oatmeal) are sometimes used to bind ingredients in baking. Therefore, they can work as a substitute for bananas in some recipes.

While oatmeal can work as a substitute keep in mind that they have a very different consistency than bananas. In contrast to bananas and the other substitutes listed above, raw oats are very dry. They also have a mild nutty flavor in contrast to a sweet fruit flavor.

Although this is not the ideal substitute for smoothies or many baked goods it can work in a bind for quick bread, cookies, and muffins.

If using oats as a substitute it is best to grind them into a powder before using them. Simply toss them into a blender and pulse.

Because oats are much more absorbent than bananas it is best to start with a small amount. Begin with ¼ cup of ground oats in place of ½ cup of mashed banana or 1 medium banana. If needed, add more until you reach the desired consistency. You may also need to add some additional sweeteners.

9. Silken Tofu

Silken tofu, or bean curd, is an incredibly popular banana alternative for vegans! It has no flavor, making it very versatile in the types of dishes you can use.

The texture is super soft and jelly-like. This substitute does a great job at replicating the consistency of bananas but will not contribute any flavor. As an added bonus, tofu will increase the protein content of your dish!

Silken tofu can be used to replace bananas in a 1:1 ratio.

10. Egg

You may have seen bananas listed as a great substitute for eggs, and it goes the other way around as well! These ingredients have great binding properties, so they can be swapped for one another.

Of course, eggs do not taste like bananas, and rather take on the flavor of those around them. So, make sure to have some sugar or another sweetener on hand.

You can use eggs to replace bananas in a 1:1 exchange. 1 egg can substitute 1 mashed ripe banana.

11. Flaxseed

Similarly to chia seeds, flaxseed is commonly used as a substitute for eggs. This is because they are great binders and relatively flavorless.

However, it works great as a swap for bananas, too! You can mix ground flaxseed with water. Let the mixture sit for 5 minutes and the result will be similar in consistency to an egg white (this is called a flax egg).

Then, use this substitution in the same way you would use an egg or egg white to replace a banana. *Just make sure to add in some additional sweeteners.

12. Mango

Mangos make a great banana substitute for dishes such as salads, desserts, and (mostly) smoothies. They are naturally sweet but not overpowering. However, they are not ideal for baking.

Mangos can be used in a 1:1 exchange with 1 cup of diced mango, replacing 1 banana in smoothies.

13. Chia Seeds

Chia seeds are known for their binding properties! Plus, they have an incredibly mild taste that won't really affect the flavor of your dishes (but they won't add any sweetness either).

When added to liquid, chia seeds expand and become somewhat gelatinous. Whether you should add the chia seeds as-is or let them soak in a liquid first would depend on the recipe.

Swap 1 tablespoon of chia seeds for one medium-sized banana.

14. Soaked Cashews

Soaked cashew nuts have a mild flavor and a creamy consistency. However, unlike bananas, they are high in fat. Due to this, you may need to reduce the amount of oil or butter in your recipes to ensure the dish is not oversaturated with fat.

To soak your own cashews, simply add them to a container and cover them with water. Then, let them sit for 4 hours (or overnight). Then, drain off the water and pop the cashews into the blender for a great banana replacement!

Soaked cashews will make a great alternative to bananas in cookies, bread, and muffins. However, they do not act well as a binder.

15. Pureed Fruit

When pureed, almost any fruit will have a similar consistency to a mashed banana! This makes fruit purees a great option for muffins or bread. You can easily choose a fruit that will complement the other flavors in the dish.

This can be one fruit or a combination of fruits pureed in a food processor. Pears are a great choice, or you could use a combination of apples, prunes, blueberries, you name it. Whatever flavors sound like they will taste good in your recipe.

Swap pureed fruit for mashed banana in a 1:1 exchange, but be mindful of the flavor differences.

16. Nut Butter

Nut butters like peanut, almond, walnut, hazelnut, pistachio, or cashew butter are fantastic substitutes that add moisture, fat, and a great deal of flavor. They're perfectly suited for use as a binder in dense baked goods like brownies, certain cookies, or muffins.

The main consideration with nut butter is its strong flavor profile. It will definitely make your recipe taste nutty, so it’s best used in recipes where that flavor is a welcome addition, such as those with chocolate or oats. Because of its high-fat content, it creates a very moist, rich, and dense final product.

Use nut butter in a 1:1 ratio for mashed banana. For every 1 medium banana, use ½ cup of nut butter. Note that you may need to reduce the other fats (like oil or butter) in your recipe slightly to prevent it from becoming too greasy.

17. Prune Puree

You can find prune puree in the baby food aisle or easily make it yourself by blending soaked, pitted prunes with a little water. It's an excellent substitute that adds significant moisture and natural, caramel-like sweetness. It is also well-known as a fat replacer in baking.

Prune puree will give your baked goods a very moist , tender crumb. However, it will also make them noticeably darker in color. Its deep, sweet flavor tastes great in spice cakes, muffins, and chocolate-based recipes.

Use prune puree in a 1:1 exchange for mashed banana or substitute ½ cup of puree for 1 medium banana.

18. Commercial Egg Replacer

If the primary role of the banana in your recipe is to act as a binder (especially in vegan baking), a commercial egg replacer can work in a pinch. These powdered products are specifically designed to replicate the binding properties of eggs.

A major advantage of egg replacer is that it is virtually flavorless. However, it provides almost no moisture, bulk, or sweetness, which are key contributions of a banana.

Therefore, this substitute is best for recipes where other ingredients already provide plenty of moisture and flavor.

To use, follow the package directions to prepare the equivalent of one egg (typically 1½ teaspoons of powder mixed with 2 tablespoons of water). Use one "egg's" worth of replacer for one medium banana.

Note that you will likely need to add extra liquid (like milk or water) and sweetener to your recipe to compensate.

💭 Tips For Substituting Bananas in Recipes

• 1. Match the purpose of the banana.
  Bananas add moisture, sweetness, and sometimes act as a binder in recipes. Know which role the banana plays in your dish so you can pick the best replacement.
• 2. Don’t forget to adjust sweetness.
  Some substitutes (like yogurt or pumpkin) aren’t as sweet as bananas. Taste your batter and consider adding a tablespoon or two of maple syrup, honey, or sugar if needed.
• 3. Blend for smooth texture. If your substitute isn’t perfectly smooth (like sweet potatoes or avocado), give it a quick blend to mimic mashed banana consistency and ensure even baking.
• 4. For eggless recipes, bananas are often binders. If the recipe is vegan or egg-free, and the banana is used as a binder, make sure your substitute can serve the same purpose (flax eggs, chia eggs, or nut butters work well).

I hope this list of banana substitutes has helped you out. Which alternative is your favorite? Leave a comment and let me know!

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