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Honey Roasted Peanut Cake


honeyroasted peanut cake

  • ½ heaping cup creamy peanut butter
  • 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!


Courtesy of:

Marie Feldman, RD, CDE

Nutrition Facts

Serving Size: 1 large square

Servings Per Recipe: 9 bars


Amount Per Serving

Calories 240

Total Fat 9 g

Saturated Fat 1.5 g

Sodium 170 mg

Total Carbohydrate 35 g
Dietary Fiber 3 g
Sugars 19 g

Protein 7 g