It’s the 14th of July today!
Now July’s a pretty awesome month as it is. One of the proper summer months, ice cream month (hell yes for this one) and lots of sunny days by the beach!
But today is an extra special day as my little brother turned 17.
Well, he’s not so little anymore, but he’ll always be my baby brother to me. Not sure if he’d agreed, but whatever.
So we went out, had lunch with lots of fries and greasy burgers and then chilled at home watching the Flash. Another show to fuel my TV addiction courtesy of my brother.
It’s a lovely sunny day as well and I actually do feel like ice cream.
And what goes perfectly with ice cream is this cake!
Now my brother likes ice cream but he’s not a fan of bananas or snickers. But I like both and cake so he can have the ice cream and I’ll take a slice of this cake and some of the ice cream as well.
Bananas, cookies and peanuts smothered in caramel and coated with chocolate in one dessert.
And it’s lower in sugar and calories than your typical cake.
Because of bananas!
It’s egg free (also thanks to bananas) and can be made vegan by using a light vegan butter spread and nondairy milk and substituting peanuts and vegan caramels or chocolate chips for the snickers bar.
Plus you can make it into a mini cake by quartering the recipe 🙂
I love mini cakes.
Pair with a vanilla ice cream and treat yourself to some gooey goodness.
Banana Snickers Cookie Cake
Adapted from: Banana Walnut Cookie Cake
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 12 slices
- 200g/ 1 1/3 cups
- 3/4 tsp
- 1/4 tsp
- 60g/ 2 tbsp
Light butter spread, melted
- 240g/ 2
- 1 1/2 tsp
- 45ml/ 3 tbsp
- 3/4 cup
Low calorie sweetener
- 30ml/ 2 tbsp
Small snickers bars/ large snickers bar, chopped
- Preheat the oven to 180°C/ 160°C fan assisted and grease an 8 inch circular baking pan.
- Mash bananas in a medium mixing bowl and then mix in the melted spread, honey, vanilla extract, sweetener and milk.
- Sift in the flour, baking soda and salt and fold together to combine.
- Chop the snickers bar up into smaller cubes and separate and coat lightly in flour to prevent them from sinking to the bottom of the cake.
- Fold into the batter until combined and scrape the batter into the baking tray and bake for 20-25 minutes, covering with a foil tent if the top becomes too brown during baking. Bake for a shorter time to make more gooey if desired. (Baking for 15-17 minutes will make it a very gooey cake)
- Once cooked, leave to cool completely before slicing into 12 slices and serving.
- Store leftovers covered in the fridge for up to 4 days.
Servings: 12 slices
|Amount Per Serving|
|% Daily Value *|
|Total Fat 6 g||9 %|
|Saturated Fat 1 g||4 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 153 mg||6 %|
|Potassium 72 mg||2 %|
|Total Carbohydrate 25 g||8 %|
|Dietary Fiber 1 g||4 %|
|Sugars 9 g|
|Protein 3 g||5 %|
|Vitamin A||0 %|
|Vitamin C||2 %|
Nutritional information was calculated based on a 2000 kcal diet and for the recipe as written.
The total weight of the snickers bar was 76g so any snickers bar that totals that weight will have the same calorie count.
You can also quarter the recipe and then make it in a mini cake pan which is what I did for a smaller treat.