Prep Time: 30 min
Cook Time: 40 min
1/2 cup solid vegetable shortening
1 1/2 cups granulated sugar
2 ripe bananas
1/4 cup buttermilk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup chopped black walnuts
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 16-ounce box confectioner’s sugar
2 cups finely chopped black walnuts, for garnish (optional)
Preheat oven to 350 degrees. Grease and flour two 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, mix until just combined. Stir in black walnuts.
Pour into prepared pans. Bake for 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely.
Meanwhile, prepare frosting. Melt butter in saucepan. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.
Using a handheld electric mixer, beat in confectioners’ sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Sandwich 2 layers of cake with icing. Ice the outside of the cake. Surround sides of cake with crushed black walnuts.
*Cook’s note: DO NOT substitute English walnuts for black walnuts.
Yield: 12 servings
Preparation time: 30 minutes
Cooking time: 40 minutes
Ease of preparation: Easy
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
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