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+ servings

PB&J Snack Cake

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 35 minutes
Yields: 12 servings

Ingredients

  • 2 ripe bananas
  • 2/3 cup crunchy peanut butter
  • 1/3 cup coconut oil in liquid form
  • ½ cup honey
  • 2 large eggs lightly beaten
  • 2 cups old-fashioned rolled oats not quick cooking!
  • ½ cup whole-wheat flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ cup strawberry jam or jam of your choice

Instructions

  • Pre-heat your oven to 350 degrees. Spray an 8”x8” baking pan with cooking spray and line it with parchment paper. You want to make doubly sure this cake doesn’t stick.
  • Place the bananas in a large mixing bowl and mash with a fork until very smooth. Warm the peanut butter in the microwave for 20-25 seconds until soft and pourable, and add it to the bowl along with the coconut oil, honey, and eggs. Whisk until everything is well combined.
  • In a separate bowl, combine the oats, flour, salt, cinnamon and baking powder.
  • Add the dry ingredients to the wet ingredients and stir until well incorporated.
  • Pour the batter into the prepared baking dish and smooth the surface with a spatula. Drop small spoonfuls of jam on top, then use a butter knife to swirl it into the batter. (Try not to over-swirl, or you’ll lose that pretty marbled effect.)
  • Bake for 30-35 minutes until the top is set and a tester (i.e. the tip of a sharp knife or a wooden skewer) comes out clean. Let your cake cool for at least 15 minutes before slicing.