Banana Apple Cake
A lighter banana cake topped with cinnamon-sugar apple slices, made moist with mashed banana, yogurt, and honey instead of heaps of butter. The go-to recipe for using up your fall apple harvest.
YIELD
16 servingsPREP
25 minCOOK
40 minREADY
65 minGot a counter full of apples and a banana going brown? This cake was made for exactly that moment.
The batter is lighter than your average sheet cake, built with egg whites, nonfat yogurt, skim milk, and mashed banana instead of loads of butter and oil.
It bakes up tender and moist, and the real star is the top: rows of cinnamon-sugar apple slices pressed right into the dough so they soften, caramelize, and release their juices as everything bakes together.
Serve it warm from the oven and the whole kitchen smells like apple season.
Pro Tips
- Press the apple slices firmly into the batter. If they just sit on top, they dry out instead of sinking in and getting jammy.
- Use a tart apple variety like Granny Smith or Braeburn. Sweet apples like Fuji turn mushy and lose their punch during baking.
- Don’t skip the mashed banana in the batter. It replaces a lot of the fat and keeps the cake moist for days.
- Start at a higher temperature and then drop it down for the remainder of baking. That initial blast sets the top and gives the apples a head start on caramelizing.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Spray a 9×13 inch pan with vegetable cooking spray.
Mix the apples, sugar, and cinnamon together in a bowl.
Set aside. Sift the flour, baking powder, and baking soda together in a large bowl.
In another bowl, beat the egg whites until light and frothy.
Beat in the vegetable oil, Butter Buds, nonfat milk, yogurt, honey, sugar and mashed banana.
Mix the liquid ingredients into the dry ingredients.
Smooth the batter into the sprayed pan.
Place the apple slices on top of the dough and press them into the dough.
(You can make decorative rows or just dump the apples on top.) Drizzle any apple juice left in the bowl over the apples and dough.
Bake at 375℉ (190℃) for 10 minutes and 350℉ (180℃) for 30 -35 minutes moreor until cooked through.
Serve warm or cool. Refrigerate if not eaten in a day.
This is a quick and delicious way to use up your apple harvest.
The banana keeps the cake moist and gives it a delicous taste.
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