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Tennessee Banana-Black Walnut Cake With Caramel Frosting

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“This is a very good moist cake, with a yummy icing. You can substitute English walnuts for black walnuts*. The recipe is courtesy of Paula Deen”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F; grease and flour 2(9-inch) cake pans.
  2. For the cake: In a medium bowl, stir together flour and baking soda; set aside.
  3. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
  4. Add eggs 1 at a time, mixing well after each addition.
  5. Mix in mashed bananas, buttermilk,and vanilla; add flour mixture and mix until just combined.
  6. Stir in walnuts.
  7. Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
  8. Cool in pans on a cooling rack, remove from pans and cool completely.
  9. While cake is baking, prepare frosting.
  10. Melt butter in a small saucepan.
  11. Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
  12. Remove from heat and add vanilla; transfer to a large bowl.
  13. Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
  14. (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
  15. Sandwich 2 layers of cake with frosting; frost outside of the cake.
  16. Press chopped walnuts on sides of cake, if desired.

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