This Two Layer Apple Banana Cake can be baked as one. No need to bake the layers separately and then stack them. Cake and apple banana filling go into the tin together and you’ll still have a moist airy delicious cake. And mind you, there is a lot of filling in this cake.
The recipe of this cake has a 1:1:1:1 ratio (sugar:butter:flour:egg). Half of the batter is poured in the baking dish, then a layer of apple slices, followed by a thin layer of banana mash and then the second cake batter is poured on top of that. To finish the cake I added a layer of apricot preserve; adds shine and a little flavor.
I love making simple cakes. Don’t get me wrong; I love the complicated, artistic ones as well, but for me as the baker: I prefer to make the simple ones. I am a person who does not plan meals a long time ahead of the actual creation. I am more like “I feel like making a pie or cake, so let’s do it”. That means that I need to satisfy this feeling and at that moment a time consuming recipe with bells and whistles is not the one I usually make. The other reason, may be more fundamental, is that I am not a very experienced baker of high rise cakes with icing and decorations etc. My decorating skills are not highly praised.
I like to make the more simple and still delicious and attractive ones and I also prefer to make slightly smaller versions and freezable recipes. My immediate family is a party of two, just me and my husband, so large cakes or pies are simply too much to consume.
Last thing about beautiful artistic creative cakes and pies – often they are covered in cream cheese icing and funny enough that is something I am not so crazy about. Too sweet for me. I feel that the icing often takes over the flavor of the cake, at least to my taste buds. So this Two Layer Apple Banana Cake is right up my alley. Would you like to see some other apple desserts? Check these out: my Traditional Dutch Apple Pie or an Apple Walnut Cake or Small Apple Tarts with Lemon Almond Paste.
Today I made a basic cake recipe, apple and banana that go well together and is simple and quick to make.
What’s in this Two Layer Apple Banana Cake?
As mentioned before a normal 1:1:1:1 ratio of butter, eggs, flour and sugar.
As far as apples is concerned, I used the granny smith. My go-to apple for an apple cake/pie. This apple does not mush easily, you keep slices of apples in your cake and the flavor is crisp. Something that is a nice contrast with the sweetness of the cake. This recipe also calls for banana. My advice is to use ripe banana, but stay away from the overly ripe ones; it does not taste right.
That’s all there is to it. Of course you need to cut, peel, slice, mix, pour 🙂
Two Layer Apple Banana Cake
- 2 whole apples
- 2 whole bananas
- 1 tablespoon cinnamon
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 8 ounces buttter
- 2 whole eggs
- 8 ounces sugar
- 8 ounces all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons apricot preserve
- Preheat the oven to 350 degrees F.
- Core and peel apples and slice thinly. Transfer to bowl and add cinnamon and 1 tablespoon of sugar. Mix and set aside.
- Peel bananas, mash and mix with lemon juice. Set aside.
- Butter a baking dish (9×9 inches) or spray with cooking spray.
- Melt the butter and add the sugar.
- Separate the eggs and whip the egg white stiff.
- Add the egg yolks to the butter sugar mixture. Then add this mixture to the egg whites as well as the vanilla extract.
- Mix flour, baking powder and salt and add that to the egg mixture.
- Pour half of the batter in baking dish and spread out evenly. Top with apple slices and then spread the banana mash over the apples.
- Cover with remainder of cake batter.
- Place cake in the oven for approx. 50 minutes.
- Mix apricot preserve with 1 tablespoon of water and spread of slightly cooled cake.