Apple pie banana bread cake – RECIPE BELOW

Ingredients
Stewed Apples
* 1 ½ medium honeycrisp apples, peeled and diced 
* ¼ cup water 
* 2 tbsp brown sugar 
* 1 tsp cinnamon 
* 1 tsp cornstarch 
Banana Cake
* 3 medium extra ripe bananas (~1 ½ cups mashed)
* ½ cup (115g) unsalted butter, melted
* ¼ cup (80g) maple syrup
* ¼ cup (58g) creamy, natural almond butter
* 1 large egg
* 1 tsp vanilla extract
* ¼ cup (55g) packed brown sugar
* 1 ½ cup (208g) all-purpose flour
* ½ cup (59g) almond flour
* 1 tsp ground cinnamon
* ½ tsp nutmeg 
* 1 tsp baking soda
* ¾ tsp baking powder
* ¼ tsp salt
* 1/2 chopped pecans
Frosting
* 1/2 cup vegan butter, room temp
* 2-3 cups powdered sugar
* 2 tbsp non-dairy milk
* 1 tsp vanilla extract

Directions
Apples 
1. Combine all stewed apple ingredients together in a skillet over medium heat. Cook for 3-4 minutes, stirring often, until apples are soft. Set aside.
Banana Cake
1. Preheat oven to 350°F. Grease 8×8” pan with cooking spray and line with parchment. 
2. In large mixing bowl, mash ripe bananas until mostly smooth (a few clumps are ok). Whisk in melted butter, maple syrup, almond butter, brown sugar, egg, and vanilla until creamy.
3. Add flours, cinnamon, baking powder and soda, and salt. Use a wooden spoon/spatula to combine until a smooth batter forms. Fold in pecans and ¾ of the apples. Pour into prepared pan.
4. Bake for 25-30 minutes until top is golden brown and toothpick inserted comes with a few moist crumbs.
5. Remove from oven and cool in baking pan for 10 minutes before transferring to a wire cooling rack. Cool before frosting.
Frosting
1. Combine all ingredients until creamy then top on cake. Serve cake topped with remaining apples.

#bananabread #applepie #FallRecipes #fallbaking #portlandfoodie

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