Fruit Casserole Cake Sugar Free
Indulge guilt-free with this delightful Fruit Casserole Cake, a sugar-free treat that’s naturally sweetened with ripe bananas and unsweetened applesauce. Perfect for health-conscious bakers, this wholesome recipe combines the nutty goodness of whole wheat flour with the warm spice of cinnamon, complemented by a medley of dried fruits and crunchy nuts. Its moist, tender texture bakes beautifully in a casserole dish, and optional fresh fruit toppings add a pop of color and freshness. Ready in under an hour and ideal for breakfast, dessert, or snack time, this no-sugar-added cake is a nutritious crowd-pleaser that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 3 pieces (medium-sized) Ripe bananas
- 0.5 cup Unsweetened applesauce
- 2 pieces Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Mixed dried fruits (e.g., raisins, chopped dates, apricots)
- 0.5 cup Chopped nuts (e.g., walnuts, almonds, or pecans)
- 1 cup Fresh fruit for topping (optional, e.g., sliced apples, pears, or berries)
- 0.25 cup Coconut oil (melted) or unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square casserole dish or baking dish with coconut oil or cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the unsweetened applesauce, eggs, vanilla extract, and melted coconut oil or butter until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing the batter.
Fold in the dried fruits and chopped nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared casserole dish and spread it out evenly. If desired, arrange fresh fruit slices or berries on top for an extra burst of flavor and texture.
Place the casserole dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the casserole cake from the oven and let it cool in the dish for 10-15 minutes before slicing and serving.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 160.4 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 307 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3641 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
