Banana Snickers Cake

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!

Banana Snickers Cake - A Tasty Love Story

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 - A Tasty Love Story

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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

Snickers topping
2 large handful salted peanuts, coarsely chopped
150 g 70% dark chocolate
1 tsp coconut oil

Directions
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.

Banana Snickers Cake - A Tasty Love Story

Comments (20)

  • Can’t wait to make this to celebrate the end of exams next week :)

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    • Oh – crossing my fingers for a good exam then – hope you’ll enjoy the cake after too :)

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  • Sounds lovely, but have you taken it to the next level. My grandmother used to do this before there was snickers. She made a healthy toffee type topping from dates and put this on the cake before the chocolate.
    xx

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    • Mmmm, sound absolutely delicious too – actually planned on spreading a raw date caramel underneath the chocolate topping next time :)

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  • A snickers cake like this sounds perfect for the weekend! Love this!

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  • YUM. Is all I have to say about this cake. I just love how surprisingly healthy it is too!

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    • Yeah, that is the best when a delicious cake actually can be enjoyed without any cake-guilt, if it were that you ever had one ;)

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  • I just made this for our end of term Easter shared morning tea at school and everyone LOVED it. Because of peanut allergies I put chopped hazelnuts on top so it was more like a banana ferrero rocher cake haha. Thanks for the amazing recipe

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  • This looks lovely – I’m planning on making it this Easter weekend. However do you think it would be possible to replace the flour with almond meal ? Thanks!

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    • Hi Gem. Yes I actually think it might work. Just be aware it might have an even more moist texture and that it could need a little longer time in the oven :)

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  • Mums hvor ser den lækker ud Josephine!
    Hvor stor er din form?
    – Anna

    Reply
    • hej anna – jeg er faktisk ikke helt sikker, men tror den er ca 12×20 cm eller der omkring :)

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  • This look delish! Do you think you could make it just almond meal?

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    • I am pretty sure you could – have cake recipes similar to this where only almond meal is used :) Maybe add an extra egg to make sure it does not crumble :)

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  • I tried this, but it turned out very thin… about an inch high! Should there be a leavening agent in the recipe (baking powder or baking soda?) I used a 9×9 inch pan… any help you can offer is appreciated, and thank you for your wonderful, inspiring recipes!! You are among my absolute favorite food bloggers.

    Reply
    • Oh – I am so very sorry – I have totally forgotten to add baking powder to the recipe. I used 2 tsp for this cake, and I have added it to the recipe now. And my pan is approximately 6,5×10 inches, so you might wanna use a pan there is a little smaller than the one you used :) Really hope you do dare to make it again, so sorry for any baking-failure!

      Reply
      • It was delicious even without the baking powder,.. kind of like a very firm custard! I will definitely be making it again (with the baking powder and smaller pan this time)! Thank you so much for answering my email, and happy Spring!

        Reply
  • Made this cake today and it was perfect! :-) My parents didn’t even notice the absence of sugar and fat (those two tbsp are like nothing :-) – Abi

    Reply

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