Raw Banana Substitutions

Flavor: Bananas impart a distinct, sweet, and slightly tropical flavor to baked goods, which is quite different from the more neutral, mildly tart flavor of applesauce. The ripe banana's sweetness can be more pronounced, potentially affecting the balance of flavors in your recipe. Additionally, the banana's unique aromatic compounds can add complexity and a touch of warmth, but may overpower more subtle flavors if not carefully balanced.

Texture: Replacing applesauce with raw banana will generally result in a denser texture due to the higher binding properties of banana. The natural pectin and fiber in bananas contribute to a slightly firmer crumb compared to the softer, more tender crumb achieved with applesauce. While both ingredients add moisture, banana tends to create a more cohesive and slightly heavier mouthfeel, which may be desirable in some dense baked goods like muffins or banana bread.