Frosted Walnut Snacking Cake
Serves 4 | with Banana
Who says you can't count cake as a snack? This soft and tender banana snacking cake is the perfect easy dessert to whip up when you need a little something sweet without too much fuss. This one is topped with a creamy whipped cream cheese frosting and toasted walnuts for crunch!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5
All-Purpose Flour
(Contains Wheat)
125
Banana Sauce
2
Egg
(Contains Egg)
¾
Baking Soda
1
Ground Cinnamon
56 g
Walnuts, chopped
(Contains Walnuts)
½
Icing Sugar
¾
Brown Sugar
86 g
Cream Cheese
(Contains Milk)
3
Sour Cream
(Contains Milk)
Not included in your delivery
11.66
Butter*
(Contains Milk)
¼
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 350ºF. Remove cream cheese and 3 tbsp of butter from the fridge and set aside in a warm place to soften.Gather all required baking tools. Grease an 8x8-inch metal baking tin with 2 tsp softened butter.Line the base and sides of the tin with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the tin. This helps to easily remove banana cake once cooled.)
Heat a large non-stick pan over medium. When hot, add 8 tbsp butter, then swirl the pan until melted. Continue to cook butter, stirring often, until butter begins to foam, 2-3 min. Continue stirring until butter is golden-brown and smells nutty, 3-5 min. (TIP: Keep an eye on butter so it doesn't burn!)Immediately transfer browned butter to a large metal bowl.Place in the freezer to cool, 5 min.
Meanwhile, whisk together banana sauce and 3/4 cup packed brown sugar in a large bowl. Whisk in egg, browned butter, sour cream 3/4 tsp baking soda and 1/2 salt. Sprinkle flour and cinnamon over top and stir using a spatula until combined. Pour banana batter into the prepared tin and smooth into an even layer. Bake in the middle of the oven until golden-brown around the edges and slightly puffed in the centre, 20-30 min. You can also place a knife into the centre, which should come out with a few crumbs attached when ready.)
Place the tin on a wire rack and allow banana cake to cool to room temp, 1 hr.Meanwhile, heat the same large non-stick pan from step 2 over medium-high. When hot, add walnuts and toast, stirring often, until golden-brown, 4-5min. Transfer to a plate. Combine cream cheese, softened butter, powdered sugar and a pinch of salt in a large bowl. Whisk until smooth. Spread cream cheese frosting over cooled banana cake, then sprinkle walnuts over top. Cut into 9 or 16 squares and serve.
