Tennessee Banana-Black Walnut Cake With Caramel Frosting

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

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

Ingredients Nutrition


  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.


Most Helpful

This is very good, but oh so rich.....should've known as it is one of Paula Dean's!!! It is a very dense cake and a little goes a long way...I think it could serve several people. Thanks for posting.

startnover August 04, 2005

This was good but the icing was just a little rich for us. Thanks for posting this recipe

gwynn December 19, 2009

I have Paulas' book and have tried this cake.. the cake is rich and dense..but I was not fond of the icing...she does say in the book NOT to substitute English walnuts.

Dixie in Pa February 03, 2007

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