This is a quick and easy deliciously moist cake with beautiful banana and date flavours! I love the chia seed topping as it not only looks amazing but adds a beautiful crunch!
- 180 grams wholemeal self raising flour
- 125 grams butter
- 80 grams milk
- 70 grams pitted dates
- 70 grams maple syrup
- 2 x bananas
- 1 x egg
- 1 teaspoon baking powder
- + extra pitted dates and chia seeds to decorate
Preheat oven to 160 degrees.
Add all ingredients to bowl. Mix 30 seconds/Speed 4.
Pour into lined cake tin & decorate with extra pitted dates and chia seeds.
Bake for 35 minutes or until skewer comes out clean.
I love baking that incorporates fresh fruit…makes it ‘healthier’!! 😉
I used a bundt tin for this as I’ve been busting to use my new bundt tin, but you could use a loaf pan, square pan, or make into cupcakes!!
You can use any type of red apples, however I used Fuji (my fave!). You can peel the skin off the apples, however I like to keep them on as it’s easier, and has that extra nutrition!
Add 2 x quartered and cored apples
Add all ingredients
Blitz 30 seconds/Speed 7
Pour into tin
Bake for 45 – 55 minutes, adjust depending on your tin size or if making cupcakes bake for approx. 20 – 25 minutes
- 2 red apples (quartered and cored)
- 370 grams plain flour
- 320 grams oil
- 300 grams sugar
- 3 x eggs
- 2 teaspoons vanilla bean paste
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon bicarb soda
Preheat oven to 175 degrees Celcius.
Add all ingredients to the bowl in the above order. Mix - 30 seconds/Speed 7.
Pour into a pre-greased cake tin.
Bake for 45 - 55 minutes or until a skewer comes out clean.