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Banana Snickers Cake

Course Dessert
Servings 1 cake
Calories 1486kcal

Ingredients

  • 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
Metric - US Customary

Instructions

  • 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.

Nutrition

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