Do you want to bake but ran out of bananas?
It’s frustrating when you’re ready to make your favorite banana bread or muffins, only to find your bananas aren’t ripe enough or you’ve used them all up. Many home bakers face this common problem.
Good news – you don’t need to put your baking plans on hold. There are plenty of simple ingredients sitting in your kitchen right now that can replace bananas in your recipes.
These substitutes will give you the same moisture, sweetness, and texture you’re looking for.
In this guide, you’ll learn about 19 practical banana alternatives for your baking needs.
For each substitute, we’ll cover the proper measurements, texture, flavor profile, and the best uses in your baking. You’ll also get helpful tips to make sure your treats turn out perfectly every time.
Top Alternatives to Bananas in Baking
1. Applesauce
Applesauce is one of the best substitutes for bananas, especially in recipes that require moisture.
It has a mild sweetness that complements most baked goods. Use a 1:1 ratio to replace bananas with applesauce. It’s also a great option for lowering the fat content in recipes.
- Texture: Moist and smooth.
- Flavor: Mildly sweet, with a hint of apple.
- Best For: Muffins, cakes, and brownies.
2. Pumpkin Puree
Pumpkin puree is a versatile option that provides a rich, creamy texture and natural sweetness. It works particularly well in fall-inspired baked goods like pumpkin bread or muffins.
Like applesauce, pumpkin puree can help retain moisture in your recipes, with the added bonus of a seasonal flavor.
- Texture: Thick and creamy.
- Flavor: Mildly sweet with earthy, slightly spiced notes.
- Best For: Cakes, breads, and muffins.
3. Avocado
Avocado serves as a creamy, nutrient-dense substitute for banana in baking. It adds healthy fats and a subtle, neutral flavor.
Use mashed avocado in place of bananas to add richness and moisture to your recipes. It’s especially good in cakes, cookies, and brownies.
- Texture: Creamy and smooth.
- Flavor: Mild and slightly nutty.
- Best For: Brownies, cakes, and cookies.
4. Greek Yogurt
Greek yogurt is an excellent alternative, especially for adding moisture and a slight tang to your baked goods.
It’s also high in protein, making it a healthier option. Use it in a 1:1 ratio to replace bananas. The yogurt’s creamy texture works well in muffins, cakes, and pancakes.
- Texture: Thick and creamy.
- Flavor: Tangy and mildly sweet.
- Best For: Muffins, cakes, and pancakes.
5. Silken Tofu
Silken tofu is a great plant-based substitute for banana, offering a neutral flavor and smooth texture.
It helps create a moist crumb and can be blended to a creamy consistency. Use it in a 1:1 ratio as a replacement for mashed bananas in cakes, brownies, and puddings.
- Texture: Silky and smooth.
- Flavor: Neutral, absorbs other flavors well.
- Best For: Cakes, brownies, and puddings.
6. Chia Seeds
Chia seeds, when soaked in water or milk, form a gel-like consistency that can replace the binding and moisture properties of bananas.
While it won’t provide the same sweetness, it helps to hold ingredients together and adds a slight crunch. Use 1 tablespoon of chia seeds soaked in 3 tablespoons of water to replace one banana.
- Texture: Gel-like and slightly crunchy.
- Flavor: Neutral, slightly nutty.
- Best For: Muffins, breads, and energy bars.
7. Sweet Potato Puree
Sweet potato puree is a fantastic substitute for bananas, offering a smooth texture and natural sweetness.
It also provides additional nutrients like beta-carotene. Use it in a 1:1 ratio to replace mashed bananas. It’s great for adding moisture and flavor to baked goods.
- Texture: Smooth and creamy.
- Flavor: Sweet, earthy, and slightly nutty.
- Best For: Muffins, breads, and cakes.
8. Zucchini
Grated zucchini can replace bananas in baked goods, providing moisture without altering the flavor too much.
The key is to drain any excess water from the zucchini to avoid making your batter too wet. It’s particularly useful for adding moisture in lower-calorie recipes.
- Texture: Moist and slightly tender.
- Flavor: Mild, with a neutral taste.
- Best For: Cakes, muffins, and brownies.
9. Coconut Milk
Coconut milk is a great alternative if you want to add moisture and a hint of tropical flavor. It’s especially useful for vegan or dairy-free recipes.
Use it in place of mashed bananas for recipes like cakes, muffins, and pancakes. Since it’s liquid, reduce the other liquid ingredients slightly to balance the consistency.
- Texture: Smooth and creamy.
- Flavor: Subtle coconut flavor.
- Best For: Cakes, muffins, pancakes, and bread.
10. Pears
Pears, when pureed or mashed, provide a soft and sweet consistency similar to bananas. They bring a mild, refreshing flavor that pairs well with most baked goods.
Use a 1:1 ratio to replace bananas. Pears are great for recipes where you want moisture without an overpowering flavor.
- Texture: Soft and smooth when pureed.
- Flavor: Mildly sweet and fruity.
- Best For: Muffins, cakes, and quick breads.
11. Date Paste
Date paste is a natural sweetener and binder, offering a caramel-like flavor. It’s an excellent substitute for bananas in recipes that need moisture and sweetness. Blend pitted dates with water to create a paste and use it in place of mashed bananas in a 1:1 ratio.
- Texture: Thick and sticky.
- Flavor: Rich, caramel-like sweetness.
- Best For: Cookies, cakes, and energy bars.
12. Prune Puree
Prune puree is an excellent substitute for bananas, offering natural sweetness and moisture.
It’s especially good for adding richness and a bit of depth to your baked goods. Use it in a 1:1 ratio to replace bananas. Prune puree is ideal for those looking for a fiber boost.
- Texture: Smooth and slightly thick.
- Flavor: Deeply sweet, with a rich, fruity undertone.
- Best For: Brownies, cakes, and muffins.
13. Carrot Puree
Carrot puree adds moisture and a natural sweetness similar to bananas, along with a subtle earthy flavor.
It works well in recipes where you want to add more veggies or for seasonal baking. Use a 1:1 ratio to replace mashed bananas in cakes, muffins, or breads.
- Texture: Smooth and slightly thick.
- Flavor: Sweet, with an earthy undertone.
- Best For: Cakes, muffins, and quick breads.
14. Coconut Yogurt
Coconut yogurt is a dairy-free, creamy alternative that can substitute for bananas, adding both moisture and a subtle coconut flavor.
It’s perfect for vegan or dairy-free baking. Use it in a 1:1 ratio for a similar texture and sweetness to bananas in cakes, muffins, and pancakes.
- Texture: Thick and creamy.
- Flavor: Lightly coconut-flavored, tangy.
- Best For: Muffins, cakes, and pancakes.
15. Mango Puree
Mango puree offers a tropical sweetness and smooth texture, making it a great substitute for bananas.
It adds a slightly exotic flavor and moisture to your baked goods. Use a 1:1 ratio to replace mashed bananas. Mango works wonderfully in cakes, muffins, and bread.
- Texture: Smooth and creamy.
- Flavor: Sweet, fruity, and tropical.
- Best For: Cakes, muffins, and breads.
16. Buttermilk
Buttermilk adds moisture and a slight tanginess to baked goods, helping to tenderize the batter.
While it doesn’t provide the same sweetness as bananas, it can contribute to a soft, fluffy texture. Use about 1/2 cup of buttermilk to replace one mashed banana.
- Texture: Liquid, creamy.
- Flavor: Tangy and mildly creamy.
- Best For: Pancakes, cakes, and muffins.
17. Hemp Seeds
Hemp seeds, when ground or soaked, can serve as a moisture-retaining and binding substitute for bananas in baking.
They add a subtle, nutty flavor while also providing healthy fats and protein. Use 2 tablespoons of ground hemp seeds mixed with 6 tablespoons of water to replace one banana.
- Texture: Slightly crunchy or gel-like when soaked.
- Flavor: Nutty and earthy.
- Best For: Energy bars, muffins, and cookies.
18. Eggs
Eggs are a versatile ingredient that can replace bananas in baking, providing moisture, binding, and structure.
While they don’t offer the same sweetness, they help create a light and airy texture. Use one large egg to replace one banana in most recipes, but keep in mind that eggs are not suitable for vegan diets.
- Texture: Light and airy.
- Flavor: Neutral.
- Best For: Cakes, muffins, and cookies.
19. Coconut Flour
Coconut flour is highly absorbent, so it requires additional liquid when replacing bananas. It adds a subtle coconut flavor and helps provide structure and moisture to baked goods.
Since it’s denser, use about 1/4 cup of coconut flour to replace one banana and increase the liquid in your recipe accordingly.
- Texture: Dense and slightly crumbly.
- Flavor: Mild coconut flavor.
- Best For: Cakes, muffins, and bread.
Conclusion
Now, you have 19 reliable options to try when you’re out of bananas or want to experiment with new flavors in your baking.
Each substitute brings its own qualities to your recipes – some add extra moisture, others contribute natural sweetness, and many can improve the nutritional value of your baked goods.
Remember that successful baking often comes from trying new ingredients and making them your own.
Start with small batches when testing these substitutes, and adjust the quantities based on your preferences and recipe needs.
Ready to start baking? Try using applesauce in your next batch of muffins, or experiment with mashed sweet potatoes in your favorite bread recipe.
Share your results in the comments below – we’d love to hear which substitute became your new favorite!
