I get a lot of questions about natural sweetener options for baking, and we often cover sugar alternatives like coconut sugar, honey, and maple syrup.
But one thing we don’t talk about as much is fruit options like over-ripe bananas!
Especially with banana bread being the baking sweetheart of 2020, I wanted to give a quick breakdown of this overlooked sugar-alternative.
Bananas add moisture, binding, and structure to a baked recipe. They don’t add as much moisture as one or maple syrup, but they may add more moisture than coconut sugar depending on ripeness. This is definitely something you’ll want to take into consideration when your substituting.
Here’s some ways to use bananas in baking:
- Sub mashed bananas 1:1 for butter in a baking recipe.
- Use 1 banana to replace 1 egg in baking recipes (not recommended for recipes calling for more than 2 eggs, as eggs provide leavening which bananas do not).
- Use half the amount of tased overripe banana to sub out sugar in a recipe.
- Substitute equal amounts mashed overripe banana for hone in a recipe (you may also need to add a couple of tablespoons of water if the bananas are on the drier side).
Yes, bananas will make your recipe taste more like…banana. If that’s not what you’re going for, you can try another fruit substitution like applesauce or just stick to Paleo-friendly natural sweeteners like honey and maple syrup!
If you love naturally sweetened desserts, grab a free copy of my original Paleo Sweets cookbook! (just cover a small shipping fee)