What Can Replace Banana in Cakes and Quick Breads?

In cakes and quick breads, banana usually adds moisture and a bit of binding; without it, applesauce comes closest for moisture, mashed avocado adds a creamier texture, and a yogurt-and-honey mix provides moisture and a touch of sweetness. What ratio works for applesauce?1 medium mashed banana can be replaced with about half of a 200 ml measure of applesauce; since applesauce is less sweet than banana, adding one or two 15 ml measures of extra sugar keeps the balance right. Applesauce is also wetter than banana, so unless the recipe's liquid is reduced slightly, the batter can end up too wet. When does mashed avocado make sense?Avocado covers much of the moisture and fat banana would provide; in cocoa-based cakes especially, avocado's own flavor is barely noticeable under the chocolate. Half a mashed avocado replaces 1 banana; since avocado has less fat than butter, adding a small amount of oil keeps the crumb rich. How do you use a yogurt-and-honey mix?Replacing 1 banana with three 15 ml measures of yogurt plus one 15 ml measure of honey provides moisture and a light sweetness; this combination works especially well in plain cakes where a banana flavor isn't wanted. Since yogurt slightly acidifies the batter, if the recipe includes baking soda, the rise tends to be a bit more pronounced. Whichever option you choose, banana's distinctive flavor can't be fully recreated; even if the recipe is still labeled a banana cake, the result ends up tasting closer to an apple cake or a plain one. Which substitute suits which type of cake?In cocoa or spiced cakes (ginger, cinnamon), avocado or applesauce makes no noticeable difference in flavor, since the dominant aroma already comes from elsewhere. In a plain vanilla cake, a yogurt-and-honey mix is better suited for anyone who wants to keep moisture without changing the flavor much. In quick breads (a cinnamon loaf, for example), applesauce fills banana's role more successfully than avocado, since it adds moisture and a light fruity note; avocado can sometimes leave an unwanted greenish tint in this type of bake. Does banana bread really need overripe bananas?Something people looking for a banana substitute often overlook is that under-ripe, greenish bananas aren't ideal for cakes either; they're less sweet and don't give the same soft texture. So even when using real banana, the peel should be spotty and the flesh soft — otherwise an alternative from the list above may actually outperform an under-ripe banana. A quick way to speed up ripening is leaving the bananas in a closed paper bag with an apple overnight; the ethylene gas released by the apple triggers ripening and usually makes the bananas noticeably softer by morning.