Banana Substitute In Baking [Top 5]

When the banana substitute is needed in baking recipes, there are several options available. These substitutes can be divided into three categories: those that will produce banana flavor and banana texture; those that will provide banana flavor only; and those that will provide banana texture.

If you can’t find bananas, there are plenty of substitutes that will work in place of it without sacrificing flavor! Many of these substitutes include some form of additional moisture to bananas. Recipes that are already naturally moist or oily can handle less additional moisture. 

The banana substitutes in this list are ranked according to the amount of banana flavor and texture they will provide when used as a substitute in banana baking recipes. These substitutes are so good that even banana enthusiasts won’t be able to tell if the recipe used real bananas or not! 

#1: Applesauce

Apples don’t taste like bananas, so how could this be a good alternative you might be wondering. Well, you’d be surprised by how good this banana substitute is in recipes! 

What’s even better is that you can make your own applesauce or buy it from the store. You could use this unsweetened, sweetened with sugar and they will all taste great. The best part is that this has the same exact texture as mashed up bananas, which is something a lot of people don’t expect! 

The possibilities are endless when it comes to replacing bananas in a recipe. You should use 1 cup of applesauce and see how it turns out, but chances are this is not going to ruin your creation if you needed 3 instead of 2!

#2: Canned Pumpkin

The great thing about substituting canned pumpkin is that you can pretty much use the same recipe and not worry about making it too wet or thin. Plus, there’s no need for extra fat in your diet! 

This is one of the first things you should consider substituting bananas with because the texture is almost identical, so no changes to the actual recipe are required. 

You might even be able to use plain yogurt and the natural sweetness of canned pumpkin for a hint in your favorite recipe. If you do add these ingredients, make sure that they don’t take up all fluid volume so that not too much dairy arises when compared with other parts or recipes on its own!

#3: Mashed Sweet Potato 

You can also use sweet potatoes as a substitute for regular white or yellow-fleshed potatoes. If you cook them, mash up the spuds just like how we would do it with actual relation and they will be pretty useful in your recipe!

You can also add some spice or sweetener to enhance the flavor. You know when you have a casserole with sweet potato in it, they are usually topped off by cinnamon and other spices that make them pretty delicious!

You can replace the bananas with some mashed up potatoes and probably won’t need as much of them in order to get enough taste without overpowering your other ingredients!

Canned yams are a great option for those who don’t want to cook their raw sweet potatoes. Just be sure you know what kind of preparation method works best with them before using it!

A downside here would just involve some extra steps because while they’re easy enough when cooked, we find that fresh-from the oven mashes give our favorite results every time – but if this sounds like too much work on your part then feel free to use canned instead as an alternative choice

#4: Eggs 

As a general rule, you would not use eggs when making recipes with bananas. The natural binding properties of the banana will cause your mixture to be too runny or firm depending on how much sweetener is used in combination with it; however, if sweetness isn’t an issue for you then by all means give this recipe below a go!

To substitute eggs for a banana, just trade one whole egg and use 1 ½ banana instead. It’s slightly more complicated with egg whites but you may need only small amounts of flaxseed in combination – maybe half as much or less if you prefer things really tangy!

You can still have it in place of bananas, but just remember that it won’t be as intense in terms of sweetness. There is no right or wrong answer when it comes to deciding which ingredient will work best for your recipe.

If you want a gentle-flavored banana bread with whole eggs, use them! If not then try substituting dried stainless allergens (such as baking powder) in place of regular baker’s yeast and see how that feels before giving up on this idea altogether – sometimes less really can be more satisfying than we think. 

 #5: Silken Tofu

If you want an option that won’t compromise the taste of your dish, go with silken tofu. This plant-based milk has a similar texture to yogurt or even canned pumpkin pie spice; it’s great in most recipes where dairy couldn’t be used!

If you want to use silky food in your dessert, be sure that it has a natural sweetness like sugar or honey. You may also need more sweetener than what is called for on the recipe since these options don’t have as much flavor themselves!

To test how Your dish will taste before putting all of those ingredients together just take some small bites and see if they’re right wherever there’s enough kick without being overwhelming conflicting with each other

Bottom Line:

Bananas may be one of the most important ingredients in cooking and baking, but people that aren’t really that fond of them, don’t have to suffer in silence anymore.

There are many different forms of bananas that can be used in recipes. One form, called “mashed,” allows for the banana to mix with other ingredients and takes on an interesting shape when cooked.

Using any of our substitute suggestions, you can make your favorite recipes, without having to worry about the final product! So, what are you waiting for? Get cooking!