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Apple banana fairy cakes recipe

Apple banana fairy cakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana cupcakes

These apple banana fairy cakes smell as good as they taste! Moist, delicious and full of fruit goodness. Top with your favourite cream cheese icing.

439 people made this

IngredientsServes: 24

  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 140g butter, softened
  • 200g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons buttermilk
  • 225g ripe bananas, mashed
  • 2 apples - peeled, cored and grated

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat oven to 190 C / Gas mark 5. Grease and flour 24 muffin cups, or use paper cases. Sift together the flour, bicarbonate of soda, salt, cinnamon and nutmeg. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and grated apples. Fill each muffin cup half full.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.

How to ice cupcakes

Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

Recently viewed

Reviews & ratingsAverage global rating:(446)

Reviews in English (367)

Took shortcuts.I'm very lazy, I used a blender and pureed the banana and apple, it made the cakes lovely and smooth, really good because the kids didn't realise there was any fruit in the cakes!-30 Mar 2010

Hello, what kind of apples did you use ie, cooking or eating? x-02 Oct 2011

Used different ingredients.used fromage frais instead of buttermilk - same quantity as in recipe-05 Jul 2010

Banana cupcakes

Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.

In a separate bowl, beat the egg, melted butter and milk for 20 secs add the mashed banana and beat for a further 5 secs until everything is nicely mixed.

Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate – the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.

Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.


Kids will love these. To stop your banana slices browning, brush with lemon juice, or use dried bananas if you're baking ahead.

Ingredients of Banana Apple Cake

  • 4 banana
  • 2 apple
  • 1 cup walnuts
  • 2 cup condensed milk
  • 2 cup all purpose flour
  • 1 cup milk
  • 2 teaspoon baking powder
  • 2 teaspoon powdered cinnamon

How to make Banana Apple Cake

Step 1 Mash the bananas & chop the apples & walnuts

To begin with, wash and clean the apples. Once done, peel the apples and bananas. Then, transfer the bananas in a mixing bowl and mash it using a masher or wooden spoon. After that, on a clean chopping board, chop the apples and walnuts separately into small pieces. Keep them aside until needed again.

Step 2 Mix and sieve flour and baking powder

Combine all-purpose flour and baking powder in a bowl. Using a strainer, gently sieve the mixture and keep the sifted mixture aside.

Step 3 Prepare cinnamon-milk mixture & add mashed bananas

Now in another bowl, pour in the condensed milk followed by cinnamon and plain milk and mix thoroughly. Once done, add in the mashed bananas in this mixture and mix again.

Step 4 Add flour mixture to the banana mixture and prepare the cake batter

To this banana mixture, add the all-purpose flour mixture and stir well until you get a batter-like consistency.

Step 5 Lastly add apples & walnuts & pour the batter in a cake mould

At last, add in the chopped apples and walnuts. Mix well. Then brush a cake mould with butter and pour the prepared batter in it.

Step 6 Bake for 55-60 minutes and let the cake cool

Bake the cake for 55-60 minutes at 180 degree Celsius. Allow the cake to cool down before you remove it from the cake mould. Slice and serve!

  • 75g/2¾oz butter, melted, plus extra for greasing
  • 100g/3½oz self-raising flour, plus extra for dusting
  • 100g/3½oz caster sugar
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 60g/2¼oz Bramley apples, peeled and thinly sliced
  • 15g/½oz flaked almonds , to serve (optional)

Preheat the oven to 180C/160C Fan/Gas 4.

Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper.

Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined.

Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon.

Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown.

Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche.

Recipe Tips

Tip 1: If you don’t have cooking rings you can make your own using small (200g/7oz) baked bean tins. Remove the top and bottom of each tin and grease with butter and dust with flour, taking care with the sharp edges, before filling with the cake mixture. Alternatively, you could use any straight-sided bun tins with a loose bottom.

Tip 2: It is important to weigh all the ingredients accurately or a dip may appear in the top of the cakes due to the moisture in the apple.

Tip 3: These can be made in advance and stored in an airtight tin for 3 days. The cooked cakes also freeze well.


My family loves bananas. But, no matter, there are still a few left over that brown too quickly. What is the best thing to do with brown, overly ripe bananas? Banana apple muffins, of course!

Other great ways to use up fruit that is a getting a little ripe is in recipes like these tasty Zucchini Banana Muffins or our Lemon Strawberry Muffins.

This easy and yummy apple and banana muffin recipe is very easy to put together!

The thing I love the most about this recipe is that you don’t need to use your mixer – at all. You will still need your food processor for chopping your apples. But, if you prefer a more ‘chunky’ muffin you can always dice the apples by hand and keep your appliances in the cabinet.

This recipe takes only 15 – 20 minutes to prepare – including set up. It’s super fast, extremely easy and the results are amazing!

You are going to be amazed at how moist these banana apple muffins are.

Normally I like to eat one muffin fresh out of the oven. But, these were so soft and chewy that I had to wait for them too cool a bit. It was definitely worth it. If you use a food processor to fine chop your apples then they just melt into the muffin.

Here are a few tips before you start making the muffins:

Do you have to use a food processor to dice up the apples?

No, not at all. Just peel them and diced them with a knife. That is how I prepared our muffins.

Can you use applesauce in lieu of apples?

You can, however, you may want to add a bit more flour if the recipe is too runny.

I honestly cannot wait for the day my son is old enough to make his first batch of fairy cakes. As well as teaching him how to make scones and shortbread biscuits, I&rsquoll be passing on my recipe for these Custard Powder Fairy Cakes.

The batter can be whipped up in less than 15 minutes and they take just 12 minutes to bake. As a result, the hardest part is the long wait for them to cool before you&rsquore allowed to dig in!

The sprinkles in this recipe are optional. Nevertheless, I do think that they&rsquore what give the cakes an old world touch.

Spiced applesauce cake

If there is anything as magnificent as October in New York City, well, I don’t believe you. The trees I didn’t know we had deposit rust-colored leaves all over the sidewalks, the sky is impossibly blue, the air drinkably crisp and suddenly, you can walk for miles and never feel overheated or spent. It leads to a lot of trips to the market. Even when we don’t need anything, we just make up excuses to go, like just to get a tiny apple for our 13 month-old anti-New Yorker who smiles at and chats (“Ga-ga! Gaga!”*) willingly with strangers who pass him on the sidewalk and if that hasn’t charmed you yet, imagine this same child clutching a handful of flowers the eggplant lady at the market gave him to give to his mama. Seriously, guys, New York City is sweet in the fall.

And without fail, this is my favorite month to cook, the one in which every recipe that crosses my path delights me more than the one before. Remember last week, when I was all “these scones are October on a parchment-lined baking sheet”? I was lying. Turns out, this is. Well, in a buttered square cake pan. It’s one of these cakes you should make just because you can. Just because there’s nothing not to love about a kitchen filled with the scent of freshly baked spiced cake. Or because you’re probably drowning in apples and applesauce from your apple-picking excursions and are out of ideas for them. Or because you’ve never met an application for cream cheese frosting that you couldn’t love.

I don’t spend a lot of time talking about ingredients on this site because I like to focus on the kind of recipes that work with whatever you can get, whether it’s big chain store brand or ground from organic free range fairy wings. But. Two weeks ago, I stopped by the Penzey’s spice stand in Grand Central Terminal Market just to look which as we all know is shorthand for, “Time to break out the granny cart!” I had a list of things I’ve been curious about — What does good white pepper taste like? Why does Mexican vanilla extract smell so much more heavenly? Tell me about Aleppo pepper! — but the one that took this cake from “perfect” to “transcendent” was Vietnamese cinnamon, which managed to be stronger, clearer and richer than any cinnamon I had used before. I can’t think of a better thing to treat yourself to in this cinnamon-dusted season, or a more welcome addition to the recipe below.

* He thinks his name is Gaga. We keep trying to tell him that name is taken, and that he’ll have to be called “Little Lord Gaga” instead.

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
Adapted, barely, from

This cake is extremely moist, which means it’s a rare cake that tastes almost as good on day three as it did on day one, if you can get it to last that long. It’s the kind of cake that quickly slips into your repertoire make it on a Monday, I guarantee you’ll find another event that wouldn’t be complete without it by Friday. And then again on Sunday.

If you’re using a stronger cinnamon, such as the aformentioned Vietnamese cinnamon, you can use 2/3 of the suggested amount for a similar impact, or full amount for an extra cinnamon pop.

Drowning in apples from an orchard excursion and haven’t made applesauce yet? Here’s my favorite, easy as can be, recipe for it, subtle and unsweetened. Want another fun fall riff on this? Try pear sauce, with or without the vanilla bean, instead or a mixture of the two.

Update 11/4/11: Just made these as cupcakes and it yielded 18. They bake for 15 minutes, same temperature. Mine didn’t dome terribly much, so you can safely fill them 7/8 of the way. I would suggest doubling the frosting (I 1.6x-ed it and came up a little short), especially if you frost cupcakes in the bakery style, as in, generously. Happy baking!

For cake
2 cups (8 3/4 ounces or 250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped

For frosting
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.

Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.

Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Do ahead: We were impressed with how well this cake kept for three days but were unable to “research” if it lasted longer. Keep frosted cake in the fridge. If you’d like to bake the cake further in advance, I’d wrap it well and freeze it until the day you need it. Leave it out on the counter to defrost and frost it up to a day in advance.

How to make vegan banana bread

The best thing about this recipe is that it's also egg and dairy free, which means people with multiple allergies can enjoy it!

To replace the eggs, I've used two separate substitutes: bananas and a combination of bicarbonate of soda and apple cider vinegar.

Bananas are a really common substitution for eggs, so using them in a banana bread recipe is a natural choice.

I also like to use a mixture of bicarb and apple cider vinegar, as these react to create a really light and fluffy egg replacement.

It stops the cake from being too stodgy and don't worry - you can't taste the vinegar at all.

I also used oil and a dairy free milk (in this case I used a gluten free oat milk, but any dairy free milk will do) in this recipe to make it dairy free.

The dairy free milk also replaces some of the liquid element you'd usually get from the eggs, so you don't have a super dry mixture.

You will need

Whisk - This stainless steel one measures 30cm and has eight wires for faster mixing. You can get it at Amazon for £3.99.

Food processor - This affordable one from Kenwood is equipped with sturdy chopping blade and a safety interlock, and can be bought at Amazon for £38.

Very simple, tasty recipe for yummy banana muffins. Get the kids involved by letting them help you weigh and measure the ingredients. Even young kids will love helping you mash the bananas - just pop them in a sealable freezer bag and let the kids squish them to their hearts' delight.

Apple banana fairy cakes recipe - Recipes

Oven: 180 deg. C
Ingredients:- makes 12
7ozs. (200g) self-raising flour
1 tsp. bi carb.
3ozs. (75g) caster or golden caster sugar
3.5 ozs. blueberries (optional)
1 unwaxed lemon zest - finely grated
2 free range eggs - beaten
1/4 pt. (150 ml) low-fat natural yogurt (or double cream)
2 tblspns. semi-skimmed milk (or little more if needed)
2 fl.oz. (50ml.) sunflower oil

Lemon Icing:
3.5ozs.(100g) icing sugar
4 tsps. fresh lemon juice

1. preheat oven. and line a 12 hole muffin/fairy cake tin with paper cups
2. Sift the flour and bi-carb and stir in the sugar, (blueberries) and lemon zest.
3. Make a well in the centre and add the eggs, then beat in the yogurt, milk and oil.
4. Stir into the flour and mix together - lightly.
5. Divide the batter evenly into the paper cups and bake for 16-18 minutes until the cakes are well risen and golden. Transfer to a wire rack to cool.
6. Ice with the lemon icing when cool.

Sandwich a dollop of lemon curd in the centre with a blob of batter on top. (These are technical terms! :o) )
You could also use jam.

Watch the video: Κέικ μπανάνα σοκολάτα της Αργυρώς. Αργυρώ Μπαρμπαρίγου


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