Paula Deen Tennessee Banana-Black Walnut Cake With Caramel Frosting

Paula Deen Tennessee Banana-Black Walnut Cake With Caramel Frosting is an easy layer cake made with ripe bananas, black walnuts and brown sugar caramel, ready in 1 hour. Try this Southern banana cake for potluck, church supper or the holiday table, since it feeds a crowd and the frosting comes together on the stovetop.

Use real black walnuts, because Paula says plainly not to swap in English walnuts. Their strong, earthy flavor is what makes the banana and caramel taste like Tennessee instead of an ordinary banana cake.

She beats the caramel frosting with confectioners' sugar right after it comes off the heat, then loosens it with heavy cream one spoonful at a time. Pressing finely chopped black walnuts all around the sides also gives the cake its crunchy, rustic coat.

Paula Deen Tennessee Banana-Black Walnut Cake With Caramel Frosting

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

30

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

620

kcal

Two tender banana layers studded with black walnuts get sandwiched with a glossy brown sugar caramel frosting. The sides are rolled in crushed nuts, so every slice has a soft crumb with a little crunch.

Ingredients

• 1/2 cup solid vegetable shortening
  

• 1 1/2 cups granulated sugar
  

• 2 eggs
  

• 2 ripe bananas
  

• 1/4 cup buttermilk
  

• 1 tablespoon plus 1 teaspoon for cake vanilla extract
  

• 2 cups all purpose flour
  

• 1/2 teaspoon baking soda
  

• 1 cup chopped, plus 2 cups finely chopped for garnish (optional) black walnuts
  

• 1/2 cup (1 stick) softened Butter
  

• 1 cup packed dark brown sugar
  

• 1/3 cup plus more as necessary heavy cream
  

• 1 (16 oz) box confectioner's sugar
  

Directions

• Prep the pans: Preheat the oven to 350°F. Grease and flour two 9-inch cake pans so the layers slide out cleanly later.
• Mix the dry ingredients: Stir together 2 cups all-purpose flour and 1/2 teaspoon baking soda in a medium bowl. Set it aside while you start the batter.
• Cream the batter: Beat 1/2 cup shortening and 1 1/2 cups granulated sugar with an electric mixer for 2 to 3 minutes until light and fluffy. Then add 2 eggs one at a time, mixing well after each.
• Add the bananas: Mix in 2 mashed ripe bananas, 1/4 cup buttermilk and 1 teaspoon vanilla extract. Then add the flour mixture and mix just until combined.
• Fold in the walnuts: Stir in 1 cup chopped black walnuts by hand. Pour the batter evenly into the two prepared pans.
• Bake and cool: Bake for 35 minutes, then cool in the pans on a cooling rack for 10 minutes. Remove the layers from the pans and let them cool completely before you frost.
• Cook the caramel: While the cakes cool, melt 1/2 cup (1 stick) butter in a saucepan, then add 1 cup packed dark brown sugar and 1/3 cup heavy cream. Cook over medium-low heat for about 2 minutes until the sugar dissolves, then take it off the heat and stir in 1 tablespoon vanilla extract.
• Beat the frosting: Transfer the caramel to a large bowl and beat in 1 box (16 oz) confectioner's sugar with a handheld mixer until smooth. If it's too thick, add more heavy cream 1 tablespoon at a time until it spreads easily.
• Assemble the cake: Sandwich the two layers with frosting, then ice the outside of the cake. Press 2 cups finely chopped black walnuts around the sides for the garnish.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use English walnuts instead of black walnuts?

Paula's note is firm: don't swap them. Black walnuts have a bolder, almost smoky flavor that English walnuts can't match, and that flavor is what defines this cake.

How ripe should the bananas be?

Use bananas with plenty of brown spots, since they are sweeter and mash easily into the batter. Under-ripe bananas leave the cake bland and a little starchy.

What if my caramel frosting is too thick or too runny?

Thick frosting just needs heavy cream added one tablespoon at a time, beating after each. If it runs, beat in a bit more confectioner's sugar until it holds on a spoon.

Can I make this cake ahead?

The layers can be baked and cooled a day ahead, then wrapped well at room temperature. Frost the cake the day you serve it, so the caramel stays soft and the nuts stay crunchy.

How do I keep the layers from sticking to the pans?

Grease the pans and dust them with flour, as the recipe says, and let the cakes cool 10 minutes before turning them out. Skipping that rest is the most common reason a layer breaks.