Delicious Apple-Banana Cake Recipe
So good! Like legit good! I whipped this up during a work break of mine and was pleasantly surprised that it tasted as good as it did since I just threw a bunch of stuff into a bowl with a recipe. If you have bananas that are way too ripe or just went apple picking, this is a great recipe for you to use up some produce (which is why I made it). I bet you could swap apples for pears too for a really nice twist.
1 large, peeled, and diced apple (I used a tart one)
3 TBS of unsalted butter
1 stick of unsalted butter
Cinnamon (four big shakes with the sifter/hole top on)
Nutmeg (1 shake with the sifter/hole top on)
Ground Ginger (2 shakes with with sifter/hole top on)
2 mashed overripe bananas
½ cup of sour cream
1 cup of granulated sugar
1 ¾ cups of cake flour
½ TBS of vanilla extract
5 shakes of baking powder
In a pan, melt the 3 TBS of butter. Add in diced apples, cinnamon, nutmeg, and ground ginger. Mix and cook over a low-medium heat till soft. Add in the stick of butter and melt the butter. Turn off heat.
In a bowl mix together the eggs, mashed bananas, vanilla extract, sour cream, and sugar.
In another bowl, mix together the baking powder and cake flour.
Add in the banana mixture into the flour mixture. Mix well.
Add in the apple and butter mixture. Gently fold together until mixed well.
Pour into a buttered loaf pan and bake for 45 minutes at 350 degrees or until cooked through.