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Tennessee Banana-Black Walnut Cake with Caramel Frosting

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We celebrated Father’s Day early this year!  OK, truth be told, I made this cake for Father’s Day five years ago.  This is probably the longest it’s ever taken me to blog a recipe, but with the Black Walnut Banana Bread recipe I shared earlier this week, I figured it was about time.

You know a cake is good when you can still remember the flavor five years after you ate it.  This cake is what turned me onto using black walnuts in banana bread – the pairing is ever so perfect.  And the caramel frosting just puts it over the top!  Enjoy it for Father’s Day, or Mother’s Day, or just because you really need this cake in your life. Because you do.

Tennessee Banana-Black Walnut Cake with Caramel Frosting

Printable recipe
Printable recipe with picture

Cake:
1/2 cup (3 1/4 oz) solid vegetable shortening
1 1/2 cups (10 1/2 oz) granulated sugar
2 eggs
2 large overripe bananas
1/4 cup (2 oz) buttermilk
1 teaspoon pure vanilla extract
2 cups (8 1/2 oz) all-purpose flour
1/2 teaspoon baking soda
1 cup (4 oz) chopped black walnuts

Frosting:
1/2 cup (1 stick) butter, softened
1 cup (7 1/2 oz) packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16 oz) box confectioner’s sugar
2 cups (8 oz) finely chopped black walnuts, for garnish (optional)

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black walnuts.

Pour into prepared pans. Bake for 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely.

Meanwhile, prepare frosting. Melt butter in saucepan. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Sandwich 2 layers of cake with icing. Ice the outside of the cake. Surround sides of cake with crushed black walnuts.

*Cook’s note: DO NOT substitute English walnuts for black walnuts.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

12 responses »

  1. You’ve done it again – I love anything with black walnuts and will be trying this cake.
    Lillian

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  2. thebetterbaker11

    What a gorgeous cake! I have never cared for black walnuts, but I’m sure I would love a big slice of this yummy cake, especially if YOU made it. =) I say better late than never…=) Have a great weekend.

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  3. This looks delicious!!!

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  4. Pretty cake with great flavors! Yum :)

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  5. Oh my goodness! This looks delicious! =)

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  6. I have some recipes still kicking around in my backlog for about a year…but FIVE years!! Whoa. But this looks worth the wait!!

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  7. What a gorgeous banana walnut cake! The caramel frosting looks divine!

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  8. I think you have the right to celebrate Father’s day everyday now Veronica. This cake looks and sounds wonderful!

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  9. Yes. That is a long time to keep a draft. So glad you finally shared it,

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  10. You are doing some awesome things with those walnuts, lady! Happy {early} father’s day to the new daddy. I do think I need this in my life!!

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  11. yum! this cake looks great! and p.s. i figured you’d get a kick out of this…but your blog is blocked at my work for ‘inappropriate content’ haha. other food blogs are a-okay though. guess this cake is scary stuff! :)

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