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Frosted Walnut Snacking Cake
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Frosted Walnut Snacking Cake

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. Topped with a creamy whipped cream cheese frosting and toasted walnuts for crunch!

Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 45 minutes


/ serving 4 people


All-Purpose Flour

(Contains Wheat)


Banana Sauce



(Contains Egg)


Baking Soda


Ground Cinnamon

56 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)


Icing Sugar


Brown Sugar

86 g

Cream Cheese

(Contains Milk)


Sour Cream

(Contains Milk)

Not included in your delivery



(Contains Milk)




Nutrition Values

Calories920 kcal
Fat53 g
Saturated Fat28 g
Carbohydrate99 g
Sugar61 g
Dietary Fiber3 g
Protein14 g
Cholesterol210 mg
Sodium480 mg
Trans Fat2 g
Potassium350 mg
Calcium125 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
8x8" Baking Dish
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Measuring Cups


Prep baking tin

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.)

Brown butter

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.

Make batter

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.)

Finish and serve

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.

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