Banana Substitute (2024)

1. Ripe plantains

What is the closest fruit to a banana? Plantains! However, while they share a physical resemblance to bananas, they have a firmer texture and a less pronounced sweetness, especially when unripe.

Yet, if you wait until they are nice and ripe their texture becomes more like overripe bananas, which is perfect for many banana desserts. The sweet, caramel-like flavor makes them a great banana substitute in banana bread and pancakes.

How to use it:

In baking, use the same amount of ripe mashed plantains in place of mashed bananas. For cooking savory dishes, just swap them out.

2. Applesauce

Applesauce is a kitchen staple that makes for a fantastic substitute for bananas. Its naturally sweet, mildly fruity flavor and moist texture make it an ideal replacement in recipes where bananas are used more for moisture than flavor such as certain cakes, quick breads, and muffin recipes.

Additionally, its smooth consistency ensures that it blends well into the batter, providing a uniform texture.

How to use it:

Use applesauce in a one-to-one ratio as a substitute for mashed bananas in baked goods. However, if the recipe calls for whole bananas, use ½ cup applesauce for every 1 banana.

3. Avocado

With its creamy texture and neutral flavor, avocado is an excellent banana substitute in recipes where the texture of the substitute is more important than the taste. Its high-fat content adds richness, making it a particularly good choice for vegan and dairy-free recipes.

It blends seamlessly into chocolate desserts! But bear in mind that you may need to make a couple of adjustments. Avocado isn't particularly sweet, so you might need to adjust the quantity of sugar to achieve your desired level of sweetness. Additionally, because avocado is high in fat, you may want to consider reducing the amount of oil or butter in your recipe.

How to use it:

In both smoothies and baked goods, you can use mashed avocado in the same quantity as mashed banana. But just like applesauce, use ½ cup of mashed avocado for a whole banana.

4. Sweet potato

Sweet potatoes make a wonderful substitute for bananas in baking, offering a similar level of sweetness with a heartier texture. This option works well in recipes such as my banana mini muffins, quick breads, and pancakes.

However, while they do add moisture, you may need to include a bit more liquid to compensate, as sweet potatoes aren't as creamy as mashed bananas. Additionally, they aren't as naturally sweet, so you might want to consider adding an extra pinch of sugar, depending on what you’re making.

How to use it:

You can use mashed cooked sweet potato in equal parts to replace mashed bananas and ½ cup for every one whole banana.

5. Pumpkin puree

Wondering how to substitute banana in pancakes? Pumpkin puree is so much more than pumpkin pie and pumpkin bread! Its naturally sweet flavor and moist texture make it a fantastic banana substitute in pancakes and baked goods like muffins, cakes, and quick breads.

How to use it:

Use canned pumpkin puree in a one-to-one ratio in place of mashed bananas or ½ cup for every whole banana. You can even make your own pumpkin puree.

Bonus! If you’re out of pumpkin, pureed butternut squash can work too! It offers a similar texture and sweetness.

6. Greek yogurt

Known for its thick, creamy texture and tangy taste, Greek yogurt is one of the best substitutes for bananas in smoothies as well as baked goods like quick breads and muffins. It adds a richness and moisture similar to bananas but with a unique tangy twist that can enhance the flavors of your ingredients, especially in recipes that include fruits or berries.

But note Greek yogurt doesn’t have the same flavor or contain the same amount of sweetness as bananas so you may want to add a bit more sugar.

How to use it:

You can replace mashed bananas with Greek yogurt in equal amounts or use ½ cup for every whole banana.

7. Coconut cream

Is there a substitute for bananas that imparts a similar tropical flavor and creaminess? Yes! Coconut cream is a rich and creamy alternative that brings its own fruity flavor into the mix.

It works particularly well in creamy desserts and smoothie recipes, where its luxurious texture can shine. Just keep in mind that it's high in fat, unlike the naturally fat-free bananas, and not quite as sweet.

How to use it:

Use coconut cream in equal amounts to replace mashed bananas in desserts and smoothies. For every whole banana, use ½ cup of coconut cream.

8. Oats

With their absorbent nature and neutral flavor, oats are a good option in some recipes. Similar to a bowl of oatmeal, when used in batters oats lend a chewy texture and a mild nutty flavor that makes them an ideal banana substitute in baking muffins, cookies, and quick breads.

However, it's best to grind oats into a powder before mixing them into your batter. You can do this by pulsing them in a blender or food processor. This step ensures a smoother texture and better integration into the batter, mimicking the consistency of mashed bananas more closely.

Additionally, you need to consider that oats are not as sweet or moist as bananas, so you should start with a smaller amount and add more as needed. You may also want to add a bit more liquid to compensate for the oats' absorbency and add an extra pinch of sugar.

How to use it:

First, grind the oats into a powder. Then start by using ¼ cup of ground oats for every ½ cup of mashed bananas or a single whole banana.

9. Silken tofu

Silken tofu has a smooth, creamy texture, which makes it a good substitute in nearly any recipe. It's particularly useful in desserts and smoothies where it adds creaminess without much additional flavor.

But remember tofu is somewhat bland in taste so you will likely need to add more sweetener.

How to use it:

Replace mashed bananas with an equal amount of blended silken tofu.

10. Egg

Due to their binding properties, eggs make a good substitute for bananas in baking. They excel in recipes where bananas serve more of a structural purpose, such as pancakes, cakes, muffins, and quick breads.

Yet unlike bananas, they are free of sugar so just make sure to add an extra pinch of sweetener to compensate.

How to use it:

Use one egg to replace one mashed banana. Check out this article to learn more about what eggs do in baking.

11. Ground flax seeds

With their high content of dietary fiber, ground flax seeds can be an innovative and healthy banana substitute. When soaked they form a gel-like consistency that mimics the binding properties of bananas without adding any flavor.

Flax seeds are a common choice for replacing eggs in vegan recipes and work well as a substitute for bananas in baking. Yet, flax seeds don’t contribute any sweetness so you may want to add a little more sugar.

How to use it:

Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for 5 minutes to thicken. This makes one “flax egg”, which can replace one banana.

12. Chia seeds

Like flaxseeds, chia seeds have little taste and become gel-like when they come into contact with liquid, which makes them a great option due to their binding properties.

Using chia seeds is a good alternative to bananas in baked goods. Just remember to add a little more sugar.

How to use it:

Substitute 1 tablespoon of chia seeds for every one banana that your recipe calls for.

13. Soaked cashews

When soaked and pureed, raw cashews have a creamy texture and mild flavor, making them a good alternative to bananas in smoothies and desserts like my pumpkin banana muffins, cookies, cupcakes, and bread.

However, they are high in fat. So you may want to cut back on the oil or butter in your recipe.

How to use it:

Start by soaking raw cashews in water for at least 4 hours. Next, use a powerful blender to puree them into a smooth and creamy consistency. You can then use an equal amount of cashew puree to replace mashed bananas.

14. Pureed beans

Pureed beans, such as cannellini, navy, or black beans, have a creamy dense texture and mild flavor, which makes them a good option in some recipes. They are most effective in rich chocolate desserts like brownies or dense chocolate cakes.

This is another banana substitute that doesn’t provide any sweetness so you’ll need to take that into account to balance the flavors.

How to use it:

Once the beans are pureed until smooth you can use an equal amount of the bean puree in place of mashed bananas.

15. Prunes

With their concentrated sweetness and chewy texture, prunes make a good banana substitute when they are pureed. Their natural stickiness and moisture work well as a binder that also keeps baked goods soft and tender.

Prunes make an excellent choice for desserts that call for a rich, caramel-like sweetness.

How to use it:

You can replace mashed bananas with prune puree in a one-to-one ratio.

16. Mango

How to use it:

Use one cup of mango for every 1 banana in smoothies, fruit salads, and no-bake desserts.

17. Shredded zucchini

How to use it:

First, grate the zucchini with a box grater and squeeze out any excess moisture. This step is crucial to prevent your baked goods from becoming too soggy. Then you can substitute the shredded zucchini for mashed bananas in a one-to-one ratio.

18. Pureed fruit

When it comes to replacing bananas in smoothies, muffins, and quick breads, pureed fresh or frozen fruits can offer a versatile and flavorful alternative. The natural sweetness and moisture content of various fruits make them an excellent choice.

However, if your fruit of choice is particularly juicy, you might need to reduce other liquid ingredients in the recipe to maintain the desired consistency of your baked goods.

How to use it:

When substituting for bananas, you can use pureed fruit in a one-to-one ratio.

Why are bananas used in baking?

In baking, bananas serve as a natural sweetener, add moisture, and help bind ingredients together. They also contribute to the texture, making baked goods softer and more tender.

Can you substitute oil for bananas?

Yes, you can, but I don't recommend it because substituting oil for bananas in baking can be tricky. Oil, with its high fat content, can affect both the flavor and texture.

What is the difference between a banana and plantain?

Bananas and plantains are closely related but have significant differences. Plantains are larger, have thicker skin, and are starchier and less sweet compared to bananas.

What can you use instead of bananas in banana bread?

You can use substitutes like applesauce, pumpkin puree, or yogurt. These alternatives provide moisture and flavor. Just keep in mind they will slightly alter the texture and taste of the bread.

Have you tried this recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!