Ingredients: |
Ingredients: Cake:
2 c flour
1/2 tsp baking soda
1/2 c solid vegetable shortening
1 1/2 c sugar
2 eggs
2 ripe bananas, mashed
1/4 c buttermilk
1 tsp pure vanilla extract
1 c chopped black walnuts
Frosting:
1/2 c butter, softened
1 c packed dark brown sugar
1/3 c heavy cream, plus more as necessary
1 tbsp pure vanilla extract
1 (16 oz) box powdered sugar
2 c finely chopped black walnuts, for garnish (optional)
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Directions: |
Directions:Preheat oven to 350º. Grease and flour two 9" cake pans.
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 2-3 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 until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely.
Frosting:
Melt butter in small saucepan. Add brown sugar and 1/3 c cream. Cook over medium-low heat until the sugar is dissolved, and 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl.
Using a hand held electric mixer, beat in powdered sugar a little at a time until smooth. If frosting is too thick, add 1 tbsp heavy cream at a time until consistency is right. Sandwich 2 layer of cake with frosting. Frost the outside of the cake. Press chopped black walnut on the sides of the cake, if desired.
* Do not substitute regular walnuts for black walnuts. |
This recipe for Tennessee Banana-Black Walnut Cake with Caramel Frosting is from