• In a wide bowl add cane sugar and oil and whisk well with a wire whisk.
  
• I prefer apples with skin. As apple skin contains vitamins, try to retain them. If you don’t like them, you can peel the skin.
  
• Add vanilla extract to the fruit mixture and gently mix it.
  
• Sift all the dry ingredients into the wet mixture.
  
• Use a spatula to mix the flour mixture. The cake batter will be thick. To loosen the cake batter, add full-fat milk and fold the batter until it is evenly mixed. Do not over-mix the cake batter. Meanwhile, preheat the oven at 180* C.
  
• Apple banana chocolate cake batter is ready to go into the oven.
  
• Grease a loaf tin or any round pan with butter and dust all-purpose flour twice. Transfer the cake batter and level the cake batter evenly.
  
• Bake for 45 to 50 minutes or until inserted skewer comes out clean. Every oven is different. So have an eye after 30 minutes.
  
• After baking, cool the cake on a cooling rack and demould. Let it attain room temperature.
  

For chocolate frosting

• Melt semi sweet chocolate in microwave or in double boiler method. Spread it on the cake evenly.
• As I was craving for more chocolate in my cake, I frosted the cake with melted semi chocolate. You can frost with chocolate ganache or can have as it is.