Banana Snack Cake - AP Nutritional Therapy
Banana Snack Cake

Banana Snack Cake

Delicious, moist, sugar-free paleo snack cake
Cook Time30 minutes
Course: Dessert, Snack
Cuisine: Vegetarian
Servings: 20 Slices
Author: Detoxinista


  • 3 large bananas ripe, mashed (around 1 3/4 cup mashed)
  • 1 cup nut or seed butter
  • 3 large eggs
  • 3/4 tsp baking soda
  • 1/4 tsp salt omit if salt in nut/seed butter
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp flaxseeds optional
  • 1 tbsp chia seeds optional
  • 1 tbsp raw cacao nibs optional
  • 3/4 cup dark chocolate chips optional


  • Preheat the oven to 350F/180C and generously grease a 9-inch by 13-inch baking dish with butter or coconut oil.
  • In a large bowl, use a fork to mash the bananas as smoothly as possible, though it's okay if there are still a few clumps. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a runny cake-like batter. Fold in the dark chocolate chips, flaxseeds, chia seeds, and cacao nibs if using.
  • Pour the batter into the greased baking dish and use a spatula to spread it evenly across the bottom of the pan. Bake at 350F/180C until the top is golden and the center is firm, about 30 minutes. Allow the cake to cool in the pan completely before cutting and serving.
  • This cake is moist, so for best shelf life store it in the fridge for up to 2 weeks. (I think you could probably store it at room temperature for 2-3 days, but I prefer to keep things in the fridge to be on the safe side!)


Per Serving (without optional ingredients): Calories: 139, Fat: 9g, Carbohydrates: 10g, Fiber: 2g, Protein: 4g
Recipe inspired by Detoxinista