It’s friday and it’s time for celebration! First of all a huge study assignment has just been submitted, and veery soon I am looking at 10 days of wonderful holiday. Secondly I have been working the last two days as foodstylist on new and mouthwatering TV commercials for Arla, which is jut awesome! Then we just bought plain tickets for Thailand (yay) and, well yeah, it IS Friday!!
So what better way to celebrate life being great, than eating a huge, lovely, moist and homemade cake? I call it a snickers cake, since the fab topping resemblance the taste of a snickers bar with chocolate and crunchy salty peanut chunks. It is a gorgeous and easy peasy cake – perfect for almost any occasion, including being a little in love with life!
I have actually been wanting to make a snickers-sort-of-heathy-caky-thing for a while – since a lot of people are taking up this challenge at the moment I have been searching for my own way to do it. I chose to make it rather simple and ended up making a moist and sugar free banan cake with wholegrain flour and not too much fat or funky ingredients. In my opinion the trick for making a delicious banana-cake is NOT going down on banana, including amount and ripeness. They need to be very ripe and you can easily add 4-6 large ones, it will only improve the taste and texture!
As soon as you’ve said the word ‘banana cake’ – chocolate comes second! It is one of those perfect combinations that you should honor and love! So here I made a thick, dark and delicious top layer filled with those perfect peanuts, Mmmm, and another one bites the dust! Cake success, a dangerous thing actually, but I love it, and for now we use it to brighten up our friday night even more than it already is!
Banana Snickers Cake
1 cake – 15 bars
5 very ripe bananas peeled (400 g)
1 cup whole flour (150 g/2,5 dl)
50 g almond meal (optional)
8 soft and fresh dates, pitted (100 g)
3 large eggs
2 Tbsp butter/coconut oil (40 g)
2 tsp baking powder
1 tsp ground vanilla
1/2 tsp cardamom
A pinch of salt
2 large handful salted peanuts, coarsely chopped
150 g 70% dark chocolate
1 tsp coconut oil
Preheat over to 175ºC/350ºF (with fan). Combine eggs, banana, butter and dates and use an immersion blender (or regular blender) to blend everything into a smooth cream. Add the remaining ingredients and stir together. Pour into a lined pan (around 7×10 inch / 18 x 26 cm) and bake in the oven for approximately 25 minutes. Set the cake a side until it has cooled completely.
In a double boiler heat chocolate and coconut oil. Smear 1/3 of the chocolate on the surface of the cake. Drizzle all of the peanuts to cover the entire cake. Place in the fridge for 10-15 min until the chocolate is hard. Then pour the remaining chocolate over the entire cake, let it drip down the sides so that the whole cake is covered in chocolate. Return the cake to the fridge until the frosting is set and hard. Now you can cut the cake into bars or pieces of your choice. The cake stays moist and delicious 2-3 days in the fridge.