(ON) Frosted Walnut Snacking Cake
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 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
125 mL
Banana Sauce
(May contain Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy)
2 unit(s)
Egg
(Contains Egg)
1 tbsp
Baking Soda
(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
1 tsp
Ground Cinnamon
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
56 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
½ cup
Icing Sugar
(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
1 cup
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
Not included in your delivery
¼ tsp
Salt*
12 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Grease an 8x8-inch metal baking dish with 1 tbsp 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 batter into the prepared dish 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 dish on a wire rack and let cake 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, remaining softened butter, icing sugar and a pinch of salt in a large bowl. Whisk until smooth.
- Spread cream cheese frosting over cooled cake, then sprinkle walnuts over top.
- Cut into 9 or 16 squares and serve.