Banana Loaf Cake with a Snickers Glaze #GBBOBloggers2015

banana Loaf cake with a snickers glaze

Well what a surprise to discover that Week 5 of the GBBO is FREE FROM week ,which has allowed me an excuse to bake another cake for my GBBO Bloggers Bake Off! Yaaaaay! I have to say that this years bake along is much improved on last years, as I felt the bakes were quite hard then.

As soon as I heard that it was a bake off using  free from ingredients I decided to go with a sugar and dairy free banana loaf cake, because I always have over ripe bananas to use up, which are naturally sweet anyway, so why not show case this for the bake along.  However…….. then I decided to add a Snickers Bar** glaze thus making it neither ha ha!! BUT up until the glaze the cake is free from sugar and dairy so for any of you who are reading this and want to make a free from version, just don’t add the glaze. However, if you are able to eat dairy then I recommend the added topping because it really made this simple banana cake into something that little bit more special and delicious! 

** I have just been informed by GF and DF baking blogger Hannah, that some websites do sell dairy free Snicker bars, so great news because now this cake can be eaten by those with a dairy intolerance 🙂 **

Here is how you can make this Banana Loaf Cake with a Snickers Glaze.

Banana Loaf Cake with a Snickers Glaze
Serves 10
Write a review
Cook Time
40 min
Cook Time
40 min
  1. 2 large over ripe bananas
  2. 100g dairy free spread
  3. 100ml Agave Nectar syrup
  4. 1 tsp cinnamon
  5. 2 eggs
  6. 200g self raising flour
  7. 1 tsp bicarbonate of soda
  9. 2 Snickers bars
  10. 3 tbsp milk
  1. Pre heat the oven to 180oC / 160oC
  2. Grease and line a 1kg loaf tin (use a non dairy greaser if you want your cake to be dairy free!)
  3. Cream together the Agave Nectar and dairy free spread for a few minutes to soften it into a sloppy sauce
  4. Add the eggs, the banana, 1 tbsp of the flour and the cinnamon and beat well to mash the banana and make the batter softer and more airy (it does not matter if the banana is unequal in lumps - this just adds texture to the final cake)
  5. Add the remaining flour and fold in
  6. Pour into the loaf tin and bake for approx 40-45 minutes until risen, golden brown and cooked right through (you might need to cover the top with foil after 30 minutes , mine was ok)
  7. leave the cake to cool completely
  8. *At this point this cake is dairy and sugar free*
However, if you wish to add a Snickers Glaze and therefore make it no longer dairy free then here is how you make it
  1. Snickers Glaze - simply chop up your Snickers Bars and place in a non stick pan over a low heat with the milk. as it starts to melt, stir until a nutty lumpy sauce appears
  2. Pour over your loaf cake, leave to set for about 30 minutes and it is now ready to serve.
Mummy Mishaps
The diary and sugar free version without the glaze!




One word :deeeeeelicous! I make a lot of banana cakes, muffins, cookies etc.. to use up ripe bananas, but I have to say that this was up there with one of my best ones! The sugar replacement did not affect the taste of my cake (unlike artificial sweetener, which I find always leaves a weird after taste)


This recipe was actually inspired by one I found in a wonderful new recipe book by Celebrity Masterchef winner Sophie Thompson entitled My Family Kitchen (see page 172 for her Banana Bread) but I substituted some of the ingredients -see above-and added my own topping ).

Now, I really love cookery books, I love the photographs and the stories behind recipes, if any are included, and I also love recipes which are ‘normal’ and ‘everyday family’ ones. Fancy gourmet ones may sound amazing, but I much prefer down to earth, every day recipes that I can relate to and can try to replicate myself in my own kitchen. Well, Sophie’s book is just that – it is filled with photographs from Sophie’s life: from her own childhood and now as a wife and mother – it is such an insight in to her life, and it does not feel like she is famous, just a woman who loves cooking for her family, like me I guess! I loved her on celebrity Masterchef because she came across so normal and approachable, and this comes across in her book – her personality shines through and I just adore the names of her recipes. Ones like Coconut Boobies, Topsy Turvys and Flapjocks, Tiramisuki, etc aswell as recipes named after friends and family members. It really is a gorgeous treasure trove of delightful recipes.


I was sent a copy of the book for the purpose of a review.

Great Bloggers Bake Along

If you would like to bake along with me for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw where anyone who has linked up a new recipe throughout the 11 weeks can enter. It will only be open to #GBBOBloggers2015  – so there is a good chance of winning 1 of 3 prizes 🙂

On your marks, get set and baaaaaake

This week’s bake off linky is being hosted by Kirsty – so please to go and see what she has baked for FREE FROM week. 

**Come back next Tuesday for the bake off round up, and to see who has been crowned the Free From Star Bakers **

(linky opens 9pm on Wednesday 2nd August and ends at 6pm on Monday 7th September, 2015)

14 comments / Add your comment below

  1. Oh so delicious! And there are free from websites where you can purchase dairy free snickers bars (when they’re in stock darn it!) and milkyways too! So if anyone fancies it I guess they could try the whole recipe out 🙂 x

  2. Ooh this looks delicious Jenny! And I have to agree that your snicker glaze looks so beautifully glossy. I must admit I’m not a fan of over-ripe bananas, but this truly looks and sounds really good I shall have give it a whirl.
    Angela x

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