Whole Wheat Apple Cake
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
Beat eggs, 3/4 cup sugar, coconut oil, and vanilla extract with an electric mixer until creamy.
Mix whole wheat flour, baking powder, cinnamon, allspice, cloves, and ginger together in a separate bowl.
Mash bananas in a small bowl until creamy. Add to the egg mixture and beat well. Add flour mixture and beat well. Add walnuts, cranberries, and raisins; mix again. Add apple chunks and mix with a spatula until coated with batter.
Scoop batter into the prepared pan and pat down with the spatula, filling in any gaps. Sprinkle 2 tablespoons turbinado sugar on top for a rich finish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
I use coconut oil, but you can substitute extra-virgin olive oil or melted unsalted butter.
If you do not have turbinado sugar, substitute other loosely granulated brown sugar.
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