Bananas are a favorite ingredient in many dishes, from smoothies and baking to even savory meals. They provide natural sweetness, moisture, and creaminess, making them an essential part of various recipes.
However, there are plenty of reasons you might need to swap bananas out – whether it’s for dietary reasons, an allergy, or simply running out of bananas at the wrong time.
In this article, we’ll explore the top banana substitutes, highlighting their texture, flavor, and best uses to ensure your recipes turn out just as delicious.
Contents
10 Best Banana Substitutes
1. Plantains
Plantains are often called “cooking bananas,” and for a good reason. While they are in the same family as bananas, plantains are starchy and less sweet. When ripe, they can still provide a similar texture to bananas, particularly when mashed. This makes them a great option for baked goods like banana bread or pancakes. Plantains are also slightly firmer than bananas, giving them a bit more structure in your recipe.
How to use: Use mashed ripe plantain in a 1:1 ratio to replace mashed banana in most baking recipes. If your recipe calls for one banana, use about ½ cup mashed plantain. If you want a sweeter result, add a bit of extra sugar.
2. Avocado
Avocado is another versatile ingredient that can replace bananas in many recipes. Avocados provide a creamy texture, similar to the consistency of mashed bananas, but without the sweetness. They also bring a dose of healthy fats and nutrients, making them a great choice for both savory and sweet dishes.
How to use: Use mashed avocado in a 1:1 ratio for banana in recipes. If you’re making something like smoothies or puddings, you may want to add extra sweetener to compensate for the lack of banana’s natural sweetness. Avocados work especially well in recipes where a creamy texture is important.
3. Applesauce
Unsweetened applesauce is an excellent banana substitute in baking. It mimics the banana’s role of providing moisture and binding ingredients together without introducing too much additional flavor. Applesauce is also lower in calories than bananas, making it a great option if you’re looking to cut down on sugar.
How to use: Replace one medium banana with ½ cup of applesauce in most baking recipes. For recipes that rely heavily on banana flavor, consider adding a dash of cinnamon or other spices to complement the applesauce.
4. Pureed Fruit
Many fruits, when pureed, have a similar consistency to mashed bananas. Options like pureed pears, peaches, or even pumpkin work well in recipes that call for banana. These fruits bring their own sweetness and moisture, though the flavor will change depending on the fruit used.
How to use: Substitute fruit puree in a 1:1 ratio to replace mashed banana. Be sure to choose a fruit with a similar texture to banana, like applesauce or pumpkin puree, to maintain the right consistency in your dish.
5. Pureed Beans
Pureed beans, such as black beans or chickpeas, can be an unexpected but effective substitute for bananas, particularly in dense baked goods like brownies. Beans add creaminess and moisture to your recipe, though they are not sweet, so you may need to increase the sweetener.
How to use: Use mashed beans in a 1:1 ratio to replace mashed banana. Depending on the recipe, you might need to adjust the sweetness with sugar or honey, as beans are not naturally sweet.
6. Mashed Sweet Potato
Sweet potatoes are another great substitute for bananas, particularly in baked goods. When mashed, sweet potatoes have a similar consistency to bananas, and they add natural sweetness to your recipe. They work well in muffins, cakes, and breads, especially when you want to add extra nutrients to your dish.
How to use: Substitute mashed sweet potato in a 1:1 ratio for banana. Sweet potatoes tend to be slightly firmer than bananas, so you may need to add a little extra liquid to your batter to keep it moist.
7. Silken Tofu
Silken tofu is an excellent substitute for bananas, especially in vegan and dairy-free recipes. It has a creamy, smooth texture that mimics the consistency of mashed bananas, making it ideal for baking. Tofu also brings a boost of protein, which bananas do not provide.
How to use: Replace one banana with ½ cup of silken tofu. Since tofu has no flavor, it’s a neutral base that absorbs other flavors well. It works best in recipes where the banana is acting as a binder, such as in cakes, muffins, or puddings.
8. Plain Yogurt
Plain yogurt, especially Greek yogurt, can be a great alternative to bananas in many recipes. It provides a creamy texture and moisture, though it has a tangy flavor compared to the mild sweetness of bananas. Yogurt is especially good for baked goods where the banana’s sweetness isn’t the focus, but moisture and texture are.
How to use: Replace mashed banana with an equal amount of yogurt in recipes. If you prefer less tang, opt for regular yogurt instead of Greek yogurt, which is thicker and more tangy.
9. Oatmeal
Oatmeal, particularly ground oats, can replace bananas in recipes that require moisture and structure. Oats add texture and body, but they do not provide the sweetness of bananas. This makes them a good option for recipes that can handle a more neutral base.
How to use: Use about ¼ cup of ground oats to replace ½ cup of mashed banana. Oatmeal absorbs moisture, so you may need to adjust the liquid content in your recipe. Oats work well in breakfast recipes like pancakes or baked oatmeal.
10. Mango
Mangoes are naturally sweet, soft, and creamy when pureed, making them a great substitute for bananas in smoothies and some baked goods. The tropical flavor of mango adds a unique twist to your recipe, though it does not taste exactly like banana.
How to use: Use about 1 cup of pureed mango to replace one banana. Mangoes are sweet, so you might not need as much sweetener in your recipe, but they do add a different flavor, so consider the taste profile of your dish.
FAQs
Q: What is the best banana substitute for baking?
For baking, applesauce and mashed plantains are the best substitutes because they closely replicate the texture and moisture that bananas bring to the recipe. Pumpkin puree is also a great option for a seasonal twist.
Q: Can I use banana substitutes in smoothies?
Yes, many banana substitutes work well in smoothies, such as avocados, mangoes, and silken tofu. These alternatives provide creaminess and texture similar to bananas, though the flavor will vary.
Q: Do these substitutes affect the flavor or texture of my recipe?
Yes, the flavor and texture will change depending on the substitute you use. Avocado and silken tofu will provide creaminess, but mango and applesauce add distinct fruity flavors. For a more neutral option, pureed sweet potato or yogurt can replace banana without drastically altering the taste.
Q: Are banana substitutes healthy?
Many banana substitutes, such as avocados, sweet potatoes, and tofu, offer additional health benefits, including extra fiber, protein, and healthy fats. However, be mindful of the sweetness levels – some substitutes like applesauce may require added sweeteners to achieve the desired flavor.
Conclusion
Whether you’re dealing with an allergy, trying to reduce sugar, or simply out of bananas, there are plenty of great substitutes to choose from.
Plantains, applesauce, mango, and avocado are among the top choices for replacing bananas in everything from smoothies to baked goods.
Experiment with different substitutes to find the one that best fits your recipe’s needs, and don’t be afraid to get creative with flavors.
With the right alternative, you can still achieve the moisture, texture, and flavor that bananas bring to your dishes. Happy cooking and baking!