A sprinkle of cinnamon or warm spices (nutmeg, all‑spice) — pairs nicely with banana & apple
Instructions
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Preheat & Prep
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Preheat your oven to 180 °C (350 °F).
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Grease a loaf pan (about 9″ × 5″) or a round cake pan, and dust lightly with flour, or line with parchment paper.
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Prepare the Fruit Base
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In a large mixing bowl, mash the ripe bananas until smooth. PLATE TO PALATE+1
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Add the chopped (or grated) apple to the mashed bananas. Stir gently to combine. PLATE TO PALATE+1
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Pour in the oil (or melted butter) and sugar. Add vanilla extract if using. Stir until sugar dissolves roughly into the banana‑apple mixture. PLATE TO PALATE
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Add Dry Ingredients
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In a separate bowl (or sifted directly), whisk together flour, cocoa powder, baking soda, and salt. PLATE TO PALATE+1
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Gradually fold the dry mixture into the wet banana–apple mixture. Mix just until combined — avoid overmixing to keep the cake tender. PLATE TO PALATE+1
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If the batter feels too thick, add a little milk (about ¼ cup) to loosen it slightly.
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Optional Add‑ins
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At this point, gently fold in chocolate chips or chopped nuts if you like variations.
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Bake
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Pour the batter into the prepared pan and smooth the top.
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Bake in preheated oven for about 45–50 minutes, or until a toothpick/skewer inserted in the center comes out clean (or with a few moist crumbs) — checking around 40 minutes as ovens vary. PLATE TO PALATE+1
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Cool & Serve
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Once baked, remove the cake from oven and let it cool in the pan for about 10–15 minutes. Then transfer to a wire rack to cool completely.
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Slice and serve plain, or with a dusting of powdered sugar, a drizzle of melted chocolate, or a scoop of vanilla ice cream for extra indulgence.
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Why This Cake Works
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The combination of banana + apple + chocolate gives a lovely balance: natural sweetness and moisture from bananas, a subtle fruitiness and tender texture from apple, and deep richness from cocoa.
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Using overripe bananas leverages their natural sugars for more flavor and moistness — no need for extra sweeteners. PLATE TO PALATE+1
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It’s a one‑bowl recipe (mostly) — minimal dirty dishes, quick to mix, and beginner‑friendly.
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The cake stays moist for days when stored in an airtight container — ideal for breakfast slices, snacks, or dessert leftovers.
️ When & How to Serve
This cake is perfect for:
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A cozy breakfast (with coffee or tea)
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A mid‑afternoon snack
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Dessert after dinner — especially lovely with a scoop of ice cream or whipped cream
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A treat for kids or family — moist, naturally sweet, and comforting
Leftovers keep well — wrap slices in plastic or keep in an airtight container. You can also freeze portions for later.
Tips & Variations
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If you prefer a deeper chocolate taste, increase cocoa by ½–1 tablespoon, or fold in chocolate chips.
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For nutty crunch, add chopped walnuts or pecans.
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Want it more “cake‑like”? Use half butter/half oil, add a pinch of cinnamon or your favorite spices.
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For a lighter version, replace part of the oil with applesauce (will make it looser, but still tasty).
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If bananas are not very ripe, compensate by adding a bit more sugar or a spoonful of honey.
Conclusion
If classic banana cake feels a bit too plain, this Apple‑Banana Chocolate Cake will revive your love for fruity cakes — or maybe even convert you into a devoted fan. Moist, rich, chocolatey, and full of natural fruit sweetness, it’s simple enough for an easy dessert, yet decadent enough to delight friends or family.
Give it a try, and enjoy each slice with a warm drink or a scoop of ice cream. I hope this becomes one of your go‑to cakes when you want comfort, simplicity, and flavor — all in one bowl.
