Applesauce vs Banana, mashed
Both replace eggs or some of the fat in quick breads and muffins, about ¼ cup for one egg. Mashed banana adds clear banana flavor and a little sweetness; applesauce is nearly neutral, so it is the better choice when you do not want to taste it. Either makes the crumb softer and more cakey and works best in recipes calling for one or two eggs. For lift, add a little extra baking powder, since neither aerates the way a beaten egg does.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Applesauce | 244 g | Fruits & Vegetables | Applesauce is about as heavy as water — level it in the cup with a spatula. |
| Banana, mashed | 225 g | Fruits & Vegetables | Mashed banana is dense and wet — press out air pockets as you fill the cup. |
How to swap applesauce and mashed banana
- ¾ cup mashed ripe banana per 1 cup applesauce (Namely Marly)Adds noticeable banana flavor and a denser crumb; best in spice and chocolate bakes.
- Equal applesauce (1:1) in muffins, quick breads, and cakes (The Kitchn)Applesauce is wetter and milder; expect a less banana-forward flavor and slightly looser crumb.
Full conversions: Applesauce converter · Banana, mashed converter. More swaps: Applesauce substitutes · Banana, mashed substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.