Also known as bananas, fresh banana.
Whole bananas, by size and by the cup. "Three medium bananas" is the vaguest instruction in baking — it can mean anywhere from 240 g to 400 g of fruit.
Use 1:1 by weight
Replaces banana's moisture and binding in quick breads, without the banana flavor or its sweetness. Add a little sugar to compensate.
Common single-unit weights for banana — useful when a recipe calls out a specific count instead of a volume.
| cups | grams |
|---|---|
| 1/4 cups | 38.0 grams |
| 1/3 cups | 50.0 grams |
| 1/2 cups | 75.0 grams |
| 1 cups | 150 grams |
| 1.50 cups | 225 grams |
| 2 cups | 300 grams |
| 3 cups | 450 grams |
| 4 cups | 600 grams |
Ingredient-specific, density-based conversions for baking
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| USDA FoodData Central | 1 medium (peeled) | 118 g |
| USDA FoodData Central | 1 cup (sliced) | 150 g |
| USDA FoodData Central | 1 cup (mashed) | 225 g |
CupOrGram standardizes on 150 g per cup (9 g per tablespoon, 3.1 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
Gram-first recipes built on the same measured densities as this page — weigh straight from the recipe, no conversion needed.
Optional shopping references for bakers who want to compare tools and pantry options related to banana.
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Useful for quick volume checks before converting to weight.
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Room temperature until ripe, then refrigerate to hold (the skin blackens; the flesh does not). Freeze peeled and mashed for baking.
A banana's weight varies by more than 80% between an extra-small (81 g) and an extra-large (152 g) fruit, which is why banana bread recipes are so inconsistent. Ripening also matters chemically, not just for sweetness: starch converts to sugar, so a heavily freckled banana browns faster and adds more sweetness at the same weight.
For purees: moisture differences can thin batter unexpectedly.
For dried fruits: hydration level impacts chew and spread.
For fruit swaps: verify sweetness and acidity changes in the final bake.
Baseline reference: 1 cup banana = 150g. In real kitchens, a practical range is usually 140g-161g per cup (7% band).
Why this happens: water content and texture vary by ripeness, processing, and brand.
Figures use the US cup (236.6 ml).1 cup of banana weighs 150 grams.
Unsweetened Applesauce (1:1 by weight)
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.