Today we’re going to take a look at the best banana substitute, based on the need you have. By the end of this article, you’re going to have a deep understanding of a range of ingredients, their textures, and how they can best serve you. Think of this as a banana substitute master class.
Just as a heads up, this article is written more for someone with a banana allergy or banana intolerance. If you’ve run out of banana and need some in a pinch, the kind of ingredients I’ll be suggesting won’t be available at a lot of corner stores. I mean, keep reading, but I’m not going to say something like “Oh, just use a little apple instead” 😀
Now, before we look at how to substitute bananas, we first need to understand what they bring to the table.
What Does a Banana Taste Like
There are hundreds upon hundreds of banana varieties, which means there isn’t a clear cut description when it comes to the taste of a banana. Additionally, the ripeness of the banana will directly impact the taste and perceived sweetness.
The general characteristics you’ll see again and again are creamy, and sweet. Some say there’s a little chalkiness, and a hint of something tropical.
From what I can tell, the less ripe a banana is, the more it has some of those chalky qualities. However, in the opposite direction, they read as almost slimy when they’re overripe.
Banana Substitute for Eggs
Before we go any further, let’s look at banana as an egg substitute, in case that’s really why you’re here.
When using banana as an egg substitute, it’s for the function of binding the recipe together. Banana adds a little moisture, but the primary function is binding.
An alternative will be 3 TBSP Golden Flax Meal + 6 TBSP Room Temp Water.
Mix that together very well, and allow it to sit and gel for at least 5 minutes. Use that in your recipe for the function of binding.
If you’d like to boost the moisture, you can add a little applesauce to the mix, but it’s not super necessary.
Other substitutes for the binding function of an egg include chia seeds (chia meal specifically), and tofu in some scenarios.
Flaxseed meal will give you a more cake-like texture whilst chia seed meal will give you a texture closer to traditional muffins.
To learn ALL about replacing eggs and choosing the best egg substitute, please refer to this article instead.
Tips on Choosing the Best Banana Substitution
As you consider different banana alternatives, it’s so important to keep these functions in your mind:
- Primary Use & Flavor
- Intended Texture
- Sweetness Level
If the banana is in a recipe that’s heavily masked by chocolate, the primary use isn’t flavor, and more likely is texture with a hint of flavour. In this case, you have a lot more wiggle room when selecting a replacement.
Ingredients for Sweetness
If replacing the natural sugars in banana is a top priority, here are some ingredients you can consider including in the recipe:
Dates: Date paste will be the choice, for texture reasons. You’ll want to use medjool dates for the best results.
Eggfruit (Canistel): This is a fabulous choice because it has a combo approach of a creamy texture and a sweet taste.
Cherimoya (Custard Apple): This will be a good banana substitute since you’re adding sweetness along with a great texture.
Applesauce: There are some sweet qualities, but it can also alter the taste considerably, so only use this if it really makes sense for the overall recipe. Additionally, you may get better results if you make the applesauce at home from specific varieties of apples.
Ingredients for Texture
These ingredients can help replace the creaminess that bananas bring to the table:
Avocados: Only use this in a recipe where the banana is mixed into something else pretty well. Also, the avocado should be pretty ripe.
Cashews: You’ll need to blend the cashews with a little milk of choice or water first to make a paste, but the creaminess is next level. In fact, there’s not a lot of other ingredients that can get you this level of creaminess AND do so with a neutral flavour.
Coconut Cream: You’ll probably need to dilute this to get the consistency just right for your recipe, but the creaminess factor is fabulous. However, it comes with a taste, so you need to really like coconuts.
Japanese Sweet Potatoes: Depending on the recipe, sweet potatoes can be a great banana substitute. However, you need to specifically use Japanese sweet potatoes since they’ll have a more neutral flavour. Additionally, they have a better structure when blended (when compared to an orange fleshed sweet potato). You can achieve similar results with a white yam.
Ingredients for Flavor
The number one replacement, pawpaw (not a typo for papaya) is going to tough to source in person. If you live where it grows, I’m sure you can get it a local market (then make a fortune selling it to recipe developers like myself). You can also purchase frozen pulp here.
If you’d like to get close to the flavor profile of bananas, these fruits are going to be good options:
Plantain: Assuming you’re not allergic to plantains (some people with a banana allergy can’t have plantain either), this will be the top choice. Your plantains need to be ripe.
Custard Apple: This will have some banana-like qualities, plus it has the texture and sweetness to balance out the substitute.
These are the only two substitutes you’ll be able to reasonably purchase. Outside of these, you’ll need to live in a tropical region to have better access to banana substitutes.
Now, if you’re open to something a little non-traditional, think about ingredients that won’t clash with your dishes, but still hit the other notes.
Quince: This has apple-like qualities, with some sweetness and creaminess. However, there’s a little sharpness to be aware of. You should oven roast quince until it’s soft, blend, then use as a banana substitute. It’s just mild enough that it shouldn’t throw off your dish.
Cashew: Cashews taste nothing like bananas. However, they also don’t taste super unique either. They’re going to be very neutral, and play well with just about every other ingredient you can throw at it (both sweet and savory, for the record). It has limitations, as you wouldn’t use it for stove top cooking, but in baking and smoothie applications, it’s a solid contender.
Best Banana Substitute in a Pinch
OK, I guess I’ll come up with a quick option, just in case that’s why you’re here. In the hardest of pinches, these are the best three things to substitute bananas:
Ripe Plantains: 1:1 substitution.
Cashew + Date: 75g Cashews + 25g Medjool Dates to replace 100g bananas, blended to a paste, use that in place of bananas where they’re mashed, blended, etc.
Butternut Squash + Cashew: 60g Cashews + 40g Canned Butternut Squash Puree to replace 100g bananas, blended to a paste, use that in place of bananas where they’re mashed, blended, etc.
Remember, manage your expectations, and have fun.
Banana Substitute in Baking
How the banana is used in your baking recipes will determine which banana substitute will be the best choice.
Generally, you can replace banana with a puree like butternut squash. If you can consume plantains, ripe plantains are an even better 1:1 substitute. As a very general, overarching rule, these ingredients will be a safe choice to replace bananas when you’re baking:
Plantains (assuming you’re not allergic)
Durian (you have to get past the smell to get to the goodness inside, cook to soften, then blend)
Persimmon (needs to be super ripe, and only good in some recipes, especially those with cinnamon)
Pawpaw (if you can get your hands on it, it’s a fabulous substitute [online order option])
Canned Squash: You can purchase canned pumpkin puree, canned butternut squash puree, and canned sweet potato puree. They can all stand in for banana 1:1 in recipes. Butternut squash will give you the most neutral taste, but all three function well.
Banana Substitutes for Cakes and Cookies
The best substitute for both cakes and cookies will be plantains, if you’re not allergic to them. Plantains need to be very ripe, but once they are, it’s a 1:1 swap.
From there, you can use some of the suggestions above, however, I’d also encourage you to take a combo approach. Personally, I’d use this:
100g Banana = 40g Blended Cashews + 30g Organic Date Paste + 30g Canned Butternut Squash Puree.
That combo is going to bring the taste, the function, the creaminess, and not blow out your taste buds. Additionally, if you’re working with a chocolate driven recipe, or a cinnamon driven recipe, I think you’ll be pretty happy with that combo.
Second to that, here’s another combination that can deliver in some recipes:
100g Banana = 40g Fresh Ripe Mango + 40g Silken Tofu + 20g Organic Cashews + Splash Organic Vanilla Extract
Know that soy free tofu is an option if you need it. For both combos, it’s best to combine your ingredients using your kitchen scale, blend until smooth, then use the paste in place of the banana in your recipe.
Banana Substitute for Smoothies
In a smoothie, you’ll want to replace bananas with other creamy fruits. Good alternatives include:
- Avocado
- Custard Apple
- Mamey Sapote
- Mango
- Papaya
- Eggfruit
- Pawpaw (you can purchase it frozen online)
You can also replace bananas with cashews, so long as you’re not allergic to tree nuts. Cashews can create a super creamy texture, just like bananas. The taste will be neutral, and the sweetness isn’t really there, so add a couple of medjool dates alongside the cashews.
For a super non-traditional banana substitute in drinks…
If you have a lot of food allergies or need to control your sugar levels… I got you.
It’s white carrot to the rescue. Not parsnip, and not any other colour of carrot. It has to be white carrots specifically. You might need to purchase a few bunches of rainbow carrots to get them.
You’ll peel, wash, and slice the white carrots into 1″/2.5cm long pieces. Oven roast, without oil, on a baking tray lined with parchment paper. Once the carrots are easy to pierce with a fork, remove them from the oven and allow them to cool.
Transfer your tray to the freezer and freeze solid. Now, you have white carrot ice cubes. Use these in your drink and you will be BLOWN away. There’s creaminess, but because you used white carrots, the carrot taste is super mild and easy to mask.
I’ve used carrot as an addition to smoothies for people with limited diets and I’m telling you… it WORKS. Have fun! But only if you can’t have plantains and all of my other suggestions.
Mashed Banana Substitute for Babies
If you have a baby with a banana allergy, and would like to introduce something like a mashed banana, you have a few options. Remember, these are more about texture than taste:
Thawed Pawpaw Pulp (will have a mushy texture, but will get your baby close to the taste)
Mashed Avocado (so long as cross-reactivity isn’t a concern)
Japanese Sweet Potato (peel, wash, cut into spears, oven roast without oil on a parchment paper lined tray, end result is slightly firm outside with super creamy inside)
Smashed Peas or Edamame (the flavors are very different, but the texture is a good swap)
Baked Pear (bake until it’s softened some, but not mush, you’re aiming for the state of a ripe banana)
Baked Butternut Squash Cubes (you can purchase these frozen, done cook until mushy, but heated enough to be *just* mashable)
Apple Butter (in a small amount due to the sugar content)
Papaya Spears (a bit softer than bananas, but still a good texture experience for your baby)
Banana Substitute for Banana Bread
If you’re not allergic to plantains, ripe plantain will be the best substitute for bananas in banana bread. If you’re not able to have plantains, pumpkin puree, sweet potato puree and butternut squash puree will all work as replacements. However, these work for function, not for taste.
You can also use fruits such as custard apple (cherimoya), or eggfruit (canistel). If you opt for one of these, you’ll want to blend it with the wet ingredients for your recipe, then add to your dry ingredients. If you can purchase star apple pulp (to save yourself the trouble of all the work) that could be an option as well.
You can purchase frozen pawpaw, thaw it, and use it 1:1 in your banana bread recipe for an interesting play on banana bread.
Fresh durian + cashews + milk of choice blended together can also be a nice banana substitute in banana bread. Whilst durian has an intense smell at first, when you get past that, you end up with a lovely sweetness and fantastic texture.
Banana Substitute for Stovetop Desserts
If you have a recipe that calls for you to slice bananas and pan fry them somehow, you’ll want to choose a substitute that can retain its structure. In addition to that, it needs to be something that can stand up to flavour and sweetness.
As always, plantains will be the number one banana substitute, so long as they’re ripe and ready to go. However, if you’re allergic to plantains and they’re off the menu, let’s see what else you can tap into.
Japanese sweet potato and white yam surprisingly, might be the best options, based on what’s readily available in US grocery stores. If you live in a tropical area, then you have. a lot of other products to choose from that will be a better fit. They both have a taste that’s neutral enough to be masked by brown sugar, cinnamon, butter, vanilla, and other typical ingredients in stove top dessert recipes.
Fresh durian or fresh jackfruit are two more options to consider. If you have an Asian market in your area, you’ll probably be able to source them there. Quince is another option, but personally, I’d go with the Japanese sweet potato first.
Banana Substitute for Yogurt Parfait
Typically you’ll find oats and/or granola, yogurt, berries, and sometimes chocolate chips in a parfait. Here are some banana slice alternatives for your yogurt parfait:
Golden Raspberries (they’re mild, soft, and will pair well with the other ingredients, but gold only, as red and rose are much too tart)
Persimmon Slices (they need to be very ripe, and won’t pair well with all of the other ingredients, so use wisely)
Mango Slices (the taste will be different, but it pairs well with berries and has a lovely texture)
Pink Pineapple (not the same as standard yellow pineapple, less acidic, and can be a nice treat, do not expect banana flavour, just something nice)
Banana Substitute for Banana Pudding
When it comes to choosing a banana substitute in banana pudding, you’re going to want a creamy, custard-like tropical fruit. Here are the best options:
- Plantains (ripe, if you’re not allergic to them)
- Custard Apple
- Pawpaw (purchase online if needed)
- Fresh Jackfruit (not canned or pulled)
If you opt for the pawpaw, you won’t be able to slice it since it’s frozen pulp. Instead, you’ll have to make a layered bar-style banana pudding (think millionaire shortbread) and have a layer of pawpaw pulp.
Banana Substitute for Snacks
If you’re replacing something like banana chips as an ingredient, you can tap into other fruit chips as a good substitute. The best options will be:
- Plantains Chips (assuming you’re not allergic)
- Dried Durian
- Dried Jackfruit
You can use all three of these in a trail mix application as well if your recipe calls for banana chips. Freeze dried mango is another option, but you’ll have a bigger flavour shift.
Answering Your Banana Substitute Questions
What other fruits are a good source of potassium?
Fun fact: by weight, bananas aren’t the food with the highest amount of potassium. White beans actually blow them away 561mg vs 385mg (per 100g serving).
In terms of other fruits, you can tap into avocado (485mg/100g serving) and dried apricot (1162mg/100g serving) for a nice dose of potassium.
Apricots won’t deliver that full number since it’s more likely that you’ll eat 30 – 40g in a sitting.
Could zucchini be a good banana substitute?
Since I’m all about outside-the-box thinking, I’m going to say maybe. In a smoothie, when combined with other ingredients, absolutely. In that scenario, you’ll want to freeze zucchini (courgette) slices and use it like frozen ice cubes.
In baking, maybe, if you blend it with something else like cashew and date for bulk, texture, and sweetness.
For other applications, probably not. I wouldn’t tell you to use it for banana pudding, or any recipe that’s super banana forward.
However, I’ll also add this: reframe it. If you can only have zucchini along with other select ingredients, make zucchini pudding. Sometimes, we get so caught up in what something should be, rather than allowing ourselves get creative and create an entirely new experience.
Because honestly, with the *right* custard base, sliced zucchini that’s lightly steamed could totally make for a delicious pudding.
