Apple Banana Cake


Sometimes, the bananas all seem to ripen (or over-ripen) at once. When a couple of spots develop on those apples in the crisper drawer at the same time, it might just be time for a dessert that uses up both these kinds of fruit.

This cake is super moist and is the kind that really doesn’t need any kind of frosting–though ice cream lovers no doubt can be coerced into adding a scoop of vanilla bean on the top, especially if the cake is still warm from the oven.

This goes together quite quickly, except for chopping or grating the apples. As I noted with the Apple Gingerbread I just posted, this is the time to use a small food processor or chopper like the one that came with my immersion blender. But if you don’t have any electric appliance like that, it still doesn’t take too much time to grate or finely chop the apples, and the results are well worth it.

Apple Banana Cake

1 1/2 c sugar (may use part brown sugar if desired)
1 c mashed banana–about 2 to 3 medium bananas
1/2 t vanilla
1⁄2 c canola oil
2 eggs
2 c flour
2 t baking soda
1/2 t salt
2 t cinnamon
4 c cored and chopped apples (press into cup lightly)

1⁄2 cup of chopped walnuts (optional)

1.  Combine sugar, banana, oil, eggs, and vanilla in mixing bowl and beat together until thoroughly mixed and light in color.
2.  Sift the flour, soda, salt, and cinnamon together (or still together well in a separate bowl from the egg mixture).
3.  Add the flour mixture to the liquid ingredients and stir just until completely mixed. Fold in the apples and nuts and continue until stirring until the apples are evenly distributed throughout the batter.
4.  Pour the batter into a 9 X 13 pan that has not been oiled. Bake at 350 degrees for 35 to 45 minutes until a toothpick inserted in the center comes out clean.


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