Banana Snickers Cake

I have to say: This Snickers-inspired banana cake is one of my new favorites.

I’ve been wanting to make a healthier version of the classic candy bar for a while now, and I finally found the perfect recipe.

I decided to keep it simple and use healthy ingredients like ripe bananas, whole wheat flour, and not too much fat.

In my opinion, using lots of very ripe bananas is the key to making a delicious banana cake.

The riper they are, the better the cake is going to taste and texture.

And you can’t forget chocolate when you think of banana cake.

It’s just one of those perfect combinations that make your taste buds sing.

So, for that classic Snickers feel, I topped this cake with a thick, rich layer of chocolate and added some crushed peanuts.

It’s the perfect way to make your Friday night extra sweet.

And the best part?

You can indulge without feeling guilty because it’s a healthier version of the classic candy bar.


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Banana Snickers Cake

Course Dessert
Servings 1 cake
Calories 1486kcal


  • 400 g bananas very ripe, peeled
  • 150 g whole flour
  • 50 g almond meal
  • 100 g soft and fresh dates, pitted
  • 3 large eggs
  • 2 tbsp butter or coconut oil
  • 2 tsp baking powder
  • 1 tsp ground vanilla
  • ½ tsp cardamom
  • A pinch of salt

Snickers topping

  • 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.


Calories: 1486kcal | Carbohydrates: 203g | Protein: 37g | Fat: 66g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1061mg | Potassium: 2008mg | Fiber: 26g | Sugar: 52g | Vitamin A: 956IU | Vitamin C: 35mg | Calcium: 688mg | Iron: 10mg