Tennessee Banana-Black Walnut Cake With Caramel Frosting
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
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INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1⁄2teaspoon baking soda
- 1⁄2
- 1 1⁄2cups sugar
- 2
- 2ripe bananas
- 1⁄4cup buttermilk
- 1teaspoon pure vanilla extract
- 1
Frosting
- 1⁄2
- 1cup packed dark brown sugar
- 1⁄3
- 1tablespoon pure vanilla extract
- 1(16 ounce) box confectioners' sugar
- 2cups finely chopped black walnuts
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DIRECTIONS
- Preheat oven to 350°F; grease and flour 2(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 and mix until just combined.
- Stir in walnuts.
- Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
- Cool in pans on a cooling rack, remove from pans and cool completely.
- While cake is baking, prepare frosting.
- Melt butter in a small saucepan.
- Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
- Remove from heat and add vanilla; transfer to a large bowl.
- Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
- (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
- Sandwich 2 layers of cake with frosting; frost outside of the cake.
- Press chopped walnuts on sides of cake, if desired.
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