The apple and banana cake is a soft, fragrant dessert, perfect to start the day with a wholesome and nourishing treat. The blended banana makes the batter naturally tender and sweet, while the diced apples add freshness and moisture… I also added chopped walnuts, which give flavor and crunch.
It’s a simple and light recipe, made without butter or milk, ideal for those looking for a lighter yet still indulgent cake. It comes together in little time, with ingredients you often already have at home, and it’s perfect for both breakfast and an afternoon snack for the whole family.
Try it yourself and let its softness win you over: one slice leads to another!
Here are some more delicious ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 5 servings
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 4 eggs
- 7/8 cup granulated sugar
- 3 1/2 tbsp vegetable oil
- 1 banana (ripe)
- 2 apples
- 2/3 cup walnuts (or hazelnuts)
- 1 packet baking powder (about 4 tsp (approx. 16 g))
- lemon zest
- lemon juice
Tools
- Cake pan 9.5 in
- Parchment paper
- Chopper
- Hand mixer
- 2 Bowls
Preparation
Using the chopper, finely chop the walnuts, but don’t reduce them to powder. Mix them in a bowl with the sifted flour and the baking powder.
Peel the banana and chop it with the chopper until it becomes a puree.
Peel the apples, remove the core and cut them into small cubes. Put them in a bowl and add the juice of half a lemon to prevent them from turning brown.
With the hand mixer, beat the eggs with the sugar and the grated zest of a lemon.
Add the vegetable oil, the banana puree, and continue mixing with the beaters.
Then add the flour, the baking powder and the chopped walnuts. Incorporate without forming lumps, finally add the apples (1) and distribute them evenly.
Line the cake pan with parchment paper (or grease and flour it), pour in the batter and level it (2).
Place the cake in a static oven at 356°F and bake for about 45 minutes. Always check with a toothpick before turning off, because cooking times vary depending on the oven and the moisture released by the apples.
The apple and banana cake is ready; let it cool completely before slicing. You can dust it with powdered sugar if you like.
Tips and notes
You can also bake this cake in a loaf pan.
Use a well-ripened medium banana, with a net weight of about 3.5 oz (approx. 100 g).
You can use different varieties of apples: Golden, Renette, Gala or others.
FAQ (Questions and Answers)
Can I omit the nuts?
Of course, you can omit them or replace them with toasted hazelnuts or almonds.
How do I store the apple and banana cake?
It stays soft for 2-3 days in a cake dome at room temperature. If you need to keep it longer, I recommend refrigerating it.
