This rustic and wholesome spiced apple and banana wholewheat cake with walnuts and dates that I made a couple of days ago is something you need to try. It is super easy to make and full of spicy warmth, perfect for this autumn, or any time of the year really.
I’m currently not driving, so the grocery shopping is all on him — and honestly, it’s the sweetest little thing. He never forgets to stock up on bananas because he knows how much I love them. Sometimes, though, he gets a little carried away. If they look particularly beautiful that day, he just can’t resist picking up another bunch. And while that’s endearing, there’s only so many bananas one can eat in a week — especially since he only has them occasionally!
The result? A small mountain of overripe bananas sitting on the counter, begging to be rescued. 😅
So today, I decided to put them to good use. I baked a moist, spiced apple and banana bread — packed with dates and walnuts in the batter, and topped with a few extra walnuts for good measure. I used wholewheat flour and just half a cup of dark brown sugar, letting the fruit’s natural sweetness shine through.
As it baked, the kitchen filled with the most comforting aroma — cinnamon, nutmeg, apple, banana, and a hint of caramel from the dates. That scent alone felt like a reward after a little break from baking. There’s something deeply grounding about measuring, stirring, and waiting while the oven does its quiet magic.
When I finally cut into it, the crumb was perfectly soft and moist, the edges just lightly golden, and those walnuts gave the loveliest crunch. It’s the kind of bake that makes you pause, smile, and reach for another slice.
🧁 Baker’s Note:
This is a low and slow bake and it turned out beautifully — evenly baked and wonderfully tender. Because this recipe is full of wholewheat, fruit, and natural sweetness, a slightly lower temperature helps it cook through gently without drying the edges or over-browning the top. The walnuts toasted just right, and the cake stayed soft and fragrant. Sometimes, a little patience in the oven truly pays off. 🍂✨
Continue reading for the full, printable recipe for my Spiced Apple and Banana Wholewheat Cake with Walnuts and Dates
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Spiced Apple and Banana Wholewheat Cake with Walnuts and Dates
Ingredients
Dry ingredients
- 1½ C plain wholewheat flour ( I used atta)
- ½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ C chopped walnuts
- ½ C chopped dates
Wet ingredients-
- 3 medium sized bananas, mashed ( about 1 C)
- 1 medium apple, grated
- 2 large eggs
- ½ C oil
- ½ C dark brown sugar
- 1 tsp vanilla extract
Topping-
- ¼ C chopped walnuts
Instructions
- Pre heat the oven at 170 deg C and line an 8 inch square pan.
- In a bowl, add all the dry ingredients and mix well. Keep aside.
- In another bowl, add all the wet ingredients and whisk ( I used a hand whisk, does not need any heavy duty whisking) together till just combined.
- Tip the dry ingredients into the wet ingredients and fold in with a spatula till just combined. Do not over mix.
- Transfer the batter into the lined baking pan and smooth the top.
- Sprinkle the chopped walnuts on top.
- Place the baking pan in the centre of the pre heated oven and bake for 40-50 minutes or till a toothpick inserted comes out clean. The top will slightly spring back to the touch.
- Cool in the pan for about 5-10 minutes.
- Remove from the pan, discard the baking paper and place on a wire rack to cool completely.
- Cut into squares and enjoy on its own as a dessert or tea-time snack.
- Store leftovers at room temperature in an airtight container.
Notes
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Until next time,
Sunita
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