Imported from Instagram
Banana Honeyed-Walnut Mini Cakes with Salted Honey Cream Cheese Frosting
A moist, banana-heavy cake topped with a silky salted honey cream cheese frosting and crunchy honey-glazed walnuts. This recipe was a sell-out favorite at a professional bake pop-up.
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Ingredients
- 700 g super ripe bananas (mashed)
- 3 eggs
- 100 ml olive oil
- 1 tsp vanilla extract
- 0.5 cup brown sugar
- 390 g plain flour
- 0.25 cup walnuts (finely chopped)
- 12 g bicarb soda
- 200 g cream cheese
- 90 g unsalted butter (room temperature)
- flakey salt (a pinch)
- 1 tsp vanilla extract
- 2 tbsp honey
- 360 g icing sugar (sifted)
- 1 cup walnuts
- 3 tbsp honey
- 1 tbsp olive oil (for toasting walnuts)
Steps
- 1
Preheat your oven to 160°C (320°F). Lightly grease your mini cake forms or line them with baking paper.
- 2
In a medium bowl, combine the plain flour, bicarb soda, and a pinch of salt. Set this dry mixture aside.
- 3
In a large bowl, whisk together the eggs, mashed bananas, brown sugar, and 1 tsp vanilla extract until the mixture is slightly pale.
- 4
Sift the dry ingredients into the wet banana mixture and mix until just incorporated.
- 5
Stir in the 100ml of olive oil and the 1/4 cup of finely chopped walnuts, mixing again until just incorporated.
- 6
Spoon the batter into the prepared mini cake tins.
- 7
Bake in the preheated oven for 15-25 minutes, or until a skewer inserted into the center of a cake comes out clean. Set the cakes aside to cool completely.
- 8
While the cakes cool, prepare the honeyed walnuts: heat 1 tbsp olive oil in a pan over medium heat. Add 1 cup of walnuts and drizzle over 3 tbsp of honey.
- 9
Cook for 5 minutes, stirring frequently until the walnuts are toasted and thoroughly coated in the honey. Spread them onto a lined tray to cool.
- 10
To make the icing, beat the 200g cream cheese and 90g room temperature butter together until smooth and creamy.
- 11
Add 1 tsp vanilla extract, a pinch of flakey salt, and 2 tbsp honey to the cream cheese mixture and mix until combined.
- 12
Gradually add the 360g of sifted icing sugar, beating the mixture until it is light and fluffy.
- 13
Once the cakes are cool, spoon a dollop of icing onto each cake. Use the back of the spoon to create a small well in the frosting.
- 14
Top each cake with the cooled honeyed walnuts, then finish with an extra drizzle of honey and a final pinch of flaky sea salt.
Notes
The baking time can vary between 15-25 minutes depending on your specific oven and the size of your mini cake tins. This recipe also works well as a standard loaf or as muffins.
Nutrition per serving
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