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  • Banana Nut Cake with Black Walnut Frosting

    1 vote
    Banana Nut Cake with Black Walnut Frosting
    Prep: 30 min Cook: 25 min Servings: 18
    by Salad Foodie
    406 recipes
    >
    Can't believe my history of baking this cake but it's true! Nearly 50 years ago I begged a school cafeteria for its recipe and it was mine for the asking! It is so easy to make and always a pleaser at pot lucks and bake sales. A unique change of pace from banana bread, the cake has a divinely light texture from buttermilk, and rich nutty flavor of black walnuts in the frosting. If you are fortunate to have access to black walnuts, use them in the cake batter rather than the common English walnuts. Black walnut extract may be hard to find and expensive when it is (try the Internet). But an alternate is black walnut flavoring; absent that, substitute vanilla extract, banana or even maple flavor in the frosting. I bake, frost, serve and store in the baking pan.

    Ingredients

    • CAKE BATTER:
    • 1/2 cup butter, softened
    • 1 cup sugar
    • 2 eggs
    • 1/2 cup buttermilk
    • 3 medium or 2 large ripe bananas, mashed
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 tsp salt
    • 1/2 cup chopped walnuts (black walnuts preferred)
    • FROSTING:
    • 3 cups powdered sugar
    • 1/3 cup butter softened
    • 1 teaspoon Black walnut extract or flavor (see substitution suggestions above)
    • 1 or 2 tablespoons cream or milk

    Directions

    1. CAKE BATTER:
    2. Preheat oven to 350 degrees. Grease a 9" x 13" baking pan.
    3. Stir together in medium-small bowl the flour, baking soda and salt; set aside
    4. In large mixing bowl beat together butter and sugar til soft and fluffy, then beat in eggs.
    5. Stir in buttermilk and mashed bananas and mix well.
    6. Add in flour ingredients and blend well. Stir in walnuts just until mixed in.
    7. Scrape batter into prepared baking pan.
    8. Bake about 25 minutes until top is golden brown, edges begin to shrink from sides, and cake bounces back when pressed lightly in center.
    9. Cool in pan on wire rack.
    10. FROSTING:
    11. In medium mixing bowl, beat together powdered sugar, butter, black walnut extract and milk. Spread evenly on top of cake.

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