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A beautifully sliced golden brown banana bread made with Substitute for bananas in banana bread, placed on a rustic wooden board. Surrounding the loaf are small ceramic bowls filled with applesauce, Greek yogurt, pumpkin purée, mashed avocado, and silken tofu. The scene is styled with warm, natural lighting and a soft pastel green background, creating a cozy, inviting atmosphere

Banana Bread Without Bananas – Best Substitutes

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Breakfast, Dessert
Cuisine American
Calories 275 kcal

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup butter (or coconut oil), melted
  • ¾ cup brown sugar
  • 2 eggs
  • 1 cup banana substitute (applesauce, yogurt, pumpkin purée, avocado, or silken tofu
  • 1 tsp vanilla extract
  • ½ cup milk or plant-based milk

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  • In a bowl, mix flour, baking soda, and salt
  • In another bowl, whisk butter, sugar, eggs, vanilla, and banana substitute of choice
  • Gently fold dry ingredients into the wet mixture. Add milk slowly
  • Pour batter into the pan and bake for 50–60 minutes, or until a toothpick comes out clean
  • Let cool for 10 minutes before slicing. Enjoy!

Notes

"Use applesauce for a classic banana bread texture."
"Greek yogurt adds richness but less sweetness."
"Pumpkin purée gives a fall-inspired flavor."
"Avocado is a great low-sugar alternative."
"Silken tofu works best for vegan banana bread."
Keyword banana bread for beginners, easy banana bread, Hawaiian banana bread, homemade breakfast