Can you substitute bananas for eggs in brownies?

Best substitutes for eggs in cakes, cupcakes, muffins, and brownies: Ripe Banana- (most common) ¼ cup mashed ripe banana = 1 large egg . However, there is a definite banana flavor. Apple Sauce- ¼ cup unsweetened applesauce = 1 large egg.

What does banana replace in cake mix?

Using bananas as an egg replacement is easy as pie — or in this case, cake. Use one ripe mashed banana for each egg in your recipe, says Betty Crocker.

What is a good replacement for eggs for breakfast?

What are the best egg substitutions? Aquafaba. That's right, you can make an impressive egg white substitute using the water from a drained can of chickpeas. ... Ground flax seeds. ... Apple purée. ... Yogurt (regular or dairy-free) ... Mashed banana. ... Silken tofu. ... Chia seeds. ... Coconut oil. More items...

What can replace an egg in brownies?

APPLESAUCE About ¼ cup of applesauce can work as an egg replacement in baking for dense baked goods like brownies or cookies. While you can use applesauce in sweets like cakes and cupcakes, you may need to add an extra ½ teaspoon of baking powder to your dry ingredients to create a light and airy final product.

How many bananas replace an egg?

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

What is a substitute for eggs in banana cake?

Non-Dairy Based Substitutes Mashed Bananas: Mashed bananas can be used as an egg substitute in baking, and they work well in recipes like banana bread, muffins, and pancakes. ... Applesauce. ... Pumpkin Puree. ... Sweet Potato. ... Milk (Dairy or Dairy Free) ... Vinegar and Baking Soda. ... Carbonated Water. ... Aquafaba. More items... Aug 2, 2023

How many bananas replace 3 eggs?

Whichever fruit you choose to use, you can replace each egg with half of a large banana . Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist. This substitution works best in cakes, muffins, brownies, and quick breads.

How much banana replaces 1 egg?

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes.

How much banana to replace 1 egg in baking?

Mashed Banana For this swap, use 1/4 cup of mashed ripe banana per egg . Note that riper bananas have more sugar and moisture, so consider reducing other sweeteners and liquids in the recipe.

What does banana replace in baking?

One ripe banana replaces one egg in a cake recipe—the banana will flavor the cake, so only use them when they complement the other ingredients. Extra leavening may be needed. Bananas can also be a substitute for butter and oil in recipes. If using bananas for butter, replace in equal amounts.

What is a substitute for bananas in brownies?

Applesauce: Applesauce is a popular substitute for mashed bananas in baking. It adds moisture and a subtle fruity flavor to the recipe. Use an equal amount of applesauce as a replacement for mashed bananas [1]. Pumpkin Puree : Pumpkin puree is another great alternative to bananas in baking.

Fudgy Vegan Banana-Brownie Cake You Can Eat for Breakfast Recipe on Food52 (2024)

Bake

by: Ella Quittner

June18,2021

3.7

21 Ratings

Fudgy Vegan Banana-Brownie Cake You Can Eat for Breakfast Recipe on Food52 (1)

Prep time 10 minutes
Cook time 1 hour 30 minutes
Makes 1 9-inch cake

Jump to Recipe

Author Notes

This chocolatey banana confection sits firmly between cake and brownie. It's delightfully tender, fudgy and dense, and chock-full of banana. The best part? It's made from ingredients I typically eat for breakfast—almonds, bananas, coconut oil—plus a few innocuous ones, like unsweetened cocoa and baking powder. This recipe was featured in, The Fudgy Banana-Brownie Cake You Can Eat for Breakfast. —Ella Quittner

Test Kitchen-Approved

What You'll Need

Ingredients

2 tablespoonscoconut oil, melted, plus more for greasing the pan
2 cupsalmond flour
1 teaspoonbaking powder
1 ¹/₂ teaspoonskosher salt
¹/₃ cupDutch-processed cocoa powder
³/₄ cupalmond butter, unsweetened (if oil is separated, stir to combine before using)
¹/₂ cupmaple syrup, plus more for drizzling
1 ³/₄ cupsroughly mashed bananas (about 4 bananas), divided, plus one whole banana
1 pinch flaky salt

Directions

Preheat the oven to 350° F. Line a 9-inch springform pan with parchment paper, and grease the bottom and sides thoroughly with melted coconut oil.
In a medium bowl, whisk together almond flour, baking powder, kosher salt, and cocoa powder.
In a stand mixer or by hand with a whisk, thoroughly combine almond butter, coconut oil, maple syrup, and half the mashed bananas. Add about a quarter of the dry ingredients, and mix to integrate. Add the remaining dry ingredients about half at a time, mixing and then scraping down the sides with a spatula after each addition. Add the other half of the mashed bananas, and mix to combine.
Scrape the batter into the greased pan. Slice the remaining banana into three strips lengthwise, and make a pattern on top of the batter. Gently drizzle the banana slices on top with maple syrup, and sprinkle them with a pinch of flaky salt each. Place into oven and bake until the cake is puffed up and the center looks set. Start checking around 50 minutes, but depending on the ripeness of the bananas and consistency of almond butter you use, it could take up to 80 minutes. Let rest for 45 minutes before serving.

Tags:

Brownie
Edible Gift
Banana Bread
Cake
American
Almond
Banana
Maple Syrup
Chocolate
Weeknight Cooking
Bake
Quick and Easy

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Justine Lee
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31 Reviews

Mae December 8, 2021

After years of oatmeal and smoothies for breakfast, I've been enjoying trying different breakfast recipes lately. This was definitely a fun one! I would call it more of a brownie than a cake. The instructions say it's done when it's puffed up, but mine never really puffed up. I used a 9" springform, no parchment paper. Started checking it at 30 mins, and took it out around 50 or 55. Didn't cut into until the next morning. I didn't cut back on salt as others did. I used peanut butter. This is really yummy, fudgy, and decadent, and yet I don't feel gross if I eat it for breakfast 😁 Thanks for the recipe!

Justine L. June 20, 2021

swapped in tahini bc my almond butter was low and worked just as well! fudgy AF and the best form of breakfast if you ask me

Lauren May 8, 2021

this is one of the best things i've ever made - i am so happy i tried it! i needed a gluten free and dairy free recipe but i will keep making this all the time. i also used an 8x8 pan and baked for probably 50 min - could have used longer but i'm also at 8,000 ft altitude.

Jana E. January 16, 2020

I made this last weekend and didn't have the burning issues everyone else describes. I did 60 minutes. I will say that I had my first slice the day after I baked it and thought, "meh" but the slices I've had since then have been MIND BLOWING. I think it's better once it sits, and it's just so delicious and fudgey and tempting! If you're comparing this to a chocolate cake with refined sugar, etc. etc. you probably will be somewhat disappointed. But, as someone who tries not to consume refined sugar, I was blown away by the flavor!

Alex February 18, 2019

I've just baked this and it started to burn on top before 50 mins so I covered it with foil and baked for a few more minutes then took it out. It's now cooling so I await the results anxiously. It does smell really fantastic though so as long as it's properly cooked through I think it'll be a winner. LATER - OK it's been half an hour and I couldn't wait any longer. It's delicious! Perhaps slightly underdone in the centre but I kind of like it like that. Recommend, just keep an eye on it after 40 mins or so.

Yasmin Z. February 13, 2019

This kind of just cooked into absolute mush, really disappointed by the recipe

Reina February 14, 2019

It could be too many bananas, or the type of almond flour you have.
@ellaq, do you have a weights version of the recipe?
I would go by measurements of banana, and also, if the almond butter is very funny, that will make a difference.
When you mix it very well it will turn into a nice batter in your mixer.

Reina September 28, 2019

Not FUNNY - RUNNY! HeeHee

Yesenia G. January 16, 2019

Hi Ella,
Can all-purpose flour be used instead of the almond flour?

Thank you,

Yesenia

Ella Q. January 16, 2019

Hi Yesenia,

I haven't tried it like that—curious to know how it turns out. You might need to add additional liquid if the batter looks too dry. Please let me know if you experiment with this!

Ella

Leah B. December 23, 2018

boy do I wish I had read the comments. all that effort to see it completely dried out after an hour.

Reina October 24, 2018

This is so good. Easy, yummy, and I always have the ingredients! I did use an 8X8 pan, as I was too lazy for the springform that evening.
The baking time was about 40 -42 min. At 350 F.
I would suggest that no matter which pan you use, check after 30 min, maybe switch racks if baking too fast. I used middle.
Take the cake out when the edges are pulling away from the sides and are dry. A pick or knife won't come out clean even when done in an almond meal-based cake (correct me if I'm wrong) but I bake with it a lot, and it is so moist, you will need to wait those 45 min. after you pull it out of the oven for the final product. Worth it!

Emily October 11, 2018

I used an 8 inch square ceramic baking dish and found it to be perfectly cooked after 1 hour at 350. I also only used 1 teaspoon of salt inside and both almond and peanut butter (I ran out of almond butter). Overall super delicious and I would definitely make it again when I need a sweet treat and have lots of over ripe bananas that need to be used up. My husband loved it too and kept going back for more....