Banana-Apple Cake
A moist, flavorful banana-apple cake combining ripe bananas and crisp apples, perfect for breakfast, snack, or dessert, appealing to fruit lovers and those seeking a quick treat.
Ingredients
Instructions
- Spray a glass pan with cooking spray or Pam.
- Mix corn oil, sugar, egg white, flour, soda, salt, cinnamon, mashed bananas, chopped cooking apples, and lemon juice until well combined.
- Pour the mixture into the prepared glass dish.
- Bake at 350°F (175°C) for 25 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the corn oil with melted coconut oil. If you don't have cooking apples, Granny Smith or any tart variety works well. To enhance the aroma, add a dash of vanilla extract. Ensure your bananas are very ripe for the best sweetness and texture. This cake can also be made in a muffin tin for quick individual servings.
Serving Suggestions
Serve this delightful cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side for added indulgence. It pairs beautifully with a cup of tea or coffee. For a fun twist, consider drizzling some Jennie'S Frosting over the top for a sweet finish.
Storage & Reheating
Store any leftover Banana-Apple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and aluminum foil for up to three months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Apple Cake contains roughly 900 calories, with 5g protein, 51g carbohydrates, and 77g fat. It is a good source of calcium (12% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 721mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Yes, you can use a whole egg instead of just the egg white. This will add a bit more richness to the cake, but may slightly alter the texture. Make sure to adjust the sugar if you prefer a less sweet cake, as the yolk will add some extra fat.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Baking time may vary depending on your oven, so it's wise to start checking a few minutes before the suggested time to avoid overbaking.
Can I add nuts or other fruits to the cake?
Absolutely! Chopped walnuts or pecans would add a great crunch and flavor. You can also mix in other fruits like chopped pears or even dried cranberries for a unique twist. Just be sure to keep the overall volume of added ingredients balanced with the existing ones.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).