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How to Replace Eggs with Bananas in Cake Mix?

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This article explains how to replace eggs with bananas in cake mix using five tested methods, including plain banana puree, banana with cornstarch, banana with yogurt, and a vegan flax-banana option. Each substitute includes an exact ratio, best use case, and tradeoffs for texture and flavor. Storage tips and troubleshooting guidance are also included.
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings: 1 recipe
Course: Substitutes
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Banana puree (plain) ¼ cup per egg; best for chocolate, spice, and banana-friendly cake mixes
  • 1 Banana mash (chunkier) ⅓ cup per egg; best for dense, hearty mixes like carrot or nut cake
  • 1 Banana puree with cornstarch ¼ cup puree plus 1 tablespoon cornstarch per egg; best for mixes needing more structure
  • 1 Banana puree with plain yogurt ¼ cup puree plus 2 tablespoon plain yogurt per egg; best for vanilla and lighter cake mixes
  • 1 Banana puree with flax egg ¼ cup puree plus 1 tablespoon ground flax plus 3 tablespoon water per egg; best for vegan and hearty cake mixes

Equipment

  • Mixing Bowl
  • Fork or potato masher
  • Measuring Cups and Spoons
  • Whisk

Method
 

  1. Choose your substitute based on the cake mix type and how much banana flavor is acceptable. Use plain puree for chocolate and spice mixes, the yogurt blend for vanilla mixes, and the flax option for vegan recipes.
  2. Prepare the substitute as directed: mash ripe bananas until smooth for puree, mix cornstarch or yogurt directly into the measured puree, or prepare flax egg by combining ground flax with water and waiting 5 minutes before combining with banana puree.
  3. Apply the substitution ratio carefully. Use ¼ cup banana puree per egg as a starting point, then adjust by 1 to 2 tablespoons based on batter consistency. Batter should fall from a spatula in a thick ribbon.
  4. Taste and adjust before baking. Banana adds sweetness, so reduce added sugar by about 1 tablespoon per egg replaced if the mix is already sweet. Add vanilla extract or cinnamon to harmonize banana flavor if needed.

Notes

  • Use ripe or overripe bananas for smoother puree and better natural sweetness.
  • Do not leave banana-substituted batter at room temperature for more than 2 hours.
  • Baked cakes using banana substitutes can be frozen for up to 1 month if wrapped tightly.

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