Which has more calories bananas or apples?

calories. Apple has 42% less calories than banana – apple has 52 calories per 100 grams and banana has 89 calories. For macronutrient ratios, apple is similar to banana for protein, carbs and fat. Apple has a macronutrient ratio of 2:95:3 and for banana, 5:93:3 for protein, carbohydrates and fat from calories.

Can you use applesauce instead of banana?

Applesauce (store-bought or homemade) can substitute for a banana in baked goods. Replace one banana with 1/2 cup of applesauce, but don’t use more than 1 cup of applesauce because the mixture will be too wet. Egg whites (or a whole egg) can also substitute for a banana in some baked goods.

Can you substitute applesauce for bananas in banana bread?

Like banana bread, applesauce bread is another type of quick bread (one that uses baking soda/baking powder as the leavening agent). You can substitute applesauce for the bananas in many banana bread recipes.

Why is my banana bread so dense?

The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you’re hoping for a tender, soft quick bread. An overmixed banana bread batter will result in a dense, rubbery loaf.

What if I don’t have enough bananas for banana bread?

Applesauce is commonly used in recipes and acts as a superior replacement for bananas. Prunes are also a great option because of their sweetness, but they may alter the color of your baked goods. For the most part, pureed fruits can be substituted like this – ½ cup of pureed fruit for every banana the recipe calls for.

What fruit is equivalent to a banana?

If you’re a banana hater looking for a substitute, kiwi is the perfect fruit for you. Other fruits that contain nutrients similar to bananas include cantaloupes and mangos.

Should I use baking powder or baking soda in banana bread?

Baking powder is a good substitute for baking soda in banana bread. A good rule of thumb is to use at least 5 mL (1 teaspoon) of baking powder for every cup of flour.