Monday, May 4, 2015

Honey Roasted Peanut Cake

A yummy snack cake for those who love the combo of salty and sweet.


½ heaping cup creamy or peanut butter (I used PB and Co Creamy) 
½ cup honey
1 cup (packed) mashed over ripe banana
½ cup egg whites
1 tablespoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
1.5 cup oats (old fashioned, not quick, *use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
3 tablespoons crushed honey roasted peanuts
Cooking spray


Preheat oven to 350 degrees. Add the peanut butter, honey, banana, vanilla, baking powder, salt and egg whites to a medium bowl and mix well.  Stir in the oats and add batter to a 8 x 8 inch pan coated with cooking spray. Sprinkle the crushed peanuts on top and bake for 30-35 minutes until set and lightly browned on the edges. Cut into squares and serve. 

Note : These bars are very moist, almost cake like, and can be a bit crumbly. So you can store them in an airtight container in the fridge to keep longer and pop them in the microwave for 10 seconds or so to warm them up for a nice treat!

Makes 9 squares

Serving size: 1 large square 1/9th of recipe Calories 240 Protein 7 g Carb 35 g Fiber 3 g Sugars 19 g Fat 9 g Saturated fat  1.5 g Sodium 170 mg


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