Tennessee Banana Black Walnut Cake with Caramel Frosting
Indulge in Southern comfort with this Tennessee Banana Black Walnut Cake with Caramel Frosting, a decadent dessert that perfectly balances rich flavors and moist texture. This showstopping cake combines ripe bananas and earthy black walnuts for a flavorful base, while a luscious homemade caramel frosting adds a velvety sweetness that ties it all together. Easy-to-follow yet impressive, the recipe layers buttery banana cake with the nutty crunch of walnuts, then elevates it with a creamy caramel topping you’ll want to eat by the spoonful. Perfect for celebrations or a cozy treat, this cake will have your kitchen smelling divine in under an hour. Garnish with extra walnuts or banana slices to make it truly unforgettable! Keywords: banana cake, black walnut cake, caramel frosting, Southern dessert, layered cake recipe.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Ripe bananas (mashed)
- 1 cup Black walnuts (chopped)
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Packed brown sugar
- 3 Eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cup Whole milk
- 0.5 cup Unsalted butter (for frosting)
- 1 cup Packed brown sugar (for frosting)
- 0.33 cup Heavy cream
- 2 cups Powdered sugar (sifted)
- 1 teaspoon Pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, mash the bananas until smooth. Stir in the black walnuts and set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold in the banana and walnut mixture gently.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, make the caramel frosting. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook, stirring constantly, for 2 minutes.
Stir in the heavy cream and bring the mixture to a boil. Let it boil for 1 minute, then remove it from the heat.
Let the caramel mixture cool for 10-15 minutes, then beat in the powdered sugar and vanilla extract until smooth and creamy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Stack the second layer on top and frost the entire cake.
Optional: Garnish with additional chopped black walnuts or banana slices before serving.
Slice and enjoy your Tennessee Banana Black Walnut Cake with Caramel Frosting!
Nutrition Facts
Calories |
8610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.7 g | 537% | |
| Saturated Fat | 215.0 g | 1075% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1434 mg | 478% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 1160.3 g | 422% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 845.7 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 862 mg | 66% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3154 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
