Apple Banana Cake: A Triple Threat

Finally a cake that is a triple threat: it is tasty, pretty and dare I suggest also healthy?

Obviously taste is always the most important, and it didn’t disappoint. A subtle banana flavour within a very moist cake spiced with nutmeg and cinnamon.

Being photogenic helps for a food blog, and this cake certainly deserved to be a model for my photo shoot…..

However, I was skeptical it would all come together in a healthy package. It is made entirely without any oil or butter. Instead, you use bananas.  Wow! Enjoy!

Apple Banana Cake

2 large, very ripe bananas
1/2 cup sugar
1/4 cup honey
2 eggs
1 3/4 cups all purpose flour
1 tbsp baking powder
1 teaspoon cinnamon
1/4 tsp nutmeg
Pinch of salt
3 large Golden Delicious apples, sliced (1/8th of an inch) (can use half of this if you do not want the apples on the bottom of the cake)
Additional honey, for drizzling

DIRECTIONS

Arrange the sliced apples on a baking sheet and drizzle honey over them. Bake at 400 degrees for 10-15 minutes, or until apples are moist and tender. Remove the apples from the oven and lower its heat to 350 degrees.

In a large bowl, mash bananas and sugar until combined and creamy. Add the honey and eggs and continue to beat until well combined. Add the flour, baking powder, salt, cinnamon, and nutmeg, and mix until combined.

Grease an 8″ round cake pan, and arrange one layer of apple slices on the bottom of the pan (use a little less than half the apples, or omit this part completely). Pour the banana batter into the pan, and arrange a second layer of apples on the top, in an overlapping pattern. Bake the cake in a preheated 350°F oven for one hour and ten minutes.

Adapted from Sugarlaws