Black Walnut Banana Cake Recipes

MOM'S TENNESSEE BANANA BLACK WALNUT CAKE

Steps:

• Preheat oven to 350°F. Spray two 8- or 9-inch cake pans withflour-based cooking spray (or grease and flour) and set aside.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon in a separate bowl. In the bowl of an electric mixer, cream the butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Add the flour mixture alternately with buttermilk until well incorporated, then fold in walnuts. Divide the batter evenly between the prepared pans and bake for 35 minutes for8-inch pans, or 30 minutes for 9-inch pans, or until a toothpick inserted into the center of a cake comes out clean. Cool in pans on a cooling rack for 10minutes, then turn out of pans to cool completely.
• Melt the butter in a saucepan over medium heat on thestovetop. Add brown sugar and heavy cream, stirring until sugar is dissolved,about 5 minutes. Remove from heat and add vanilla extract. Transfer the mixtureto the bowl of an electric mixer while still warm and melted. Beat onmedium-low speed while adding powdered sugar a little a time; mix until smoothand thick. Add additional heavy cream a tablespoon at a time until the frostingis of easy spreading consistency. This frosting firms quickly, almost to afudge-like state, so work quickly to frost the cake.
• Place a small amount of frosting on the center of a cakeplate to keep the cake from shifting. Place one layer on the cake plate, andapply a layer of frosting. Top with the other cake layer, and frost the outsideand top of the stacked layers. If the frosting begins to set up, add more heavycream and re-whip to soften. Immediately press chopped black walnuts onto thetop and sides of the cake, before frosting sets up.
• Combine the butter and cream cheese in a large bowl and whip until fluffy with an electric hand mixer. Add confectioners' sugar a little ata time until a thick, fluffy frosting forms; add milk or cream to thin as needed. Transfer the frosting to a piping bag with a large closed star piping tip. Pipe swirls of cream cheese frosting on the top edge of the cake. Garnish with black walnuts.

BLACK WALNUT BANANA CAKE

Steps:

• Set oven to 325 degrees.
• Grease and flour a 10-inch tube pan.
• In a large bowl using an electric mixer at medium speed cream the butter and shortening with sugar and vanilla until fluffy (about 4-5 minutes, no sugar granules should remain).
• Beat in eggs one at a time until combined, then mix in mashed bananas.
• In a bowl combine flour, baking powder and cinnamon; stir into the creamed mixture alternately with half and half cream.
• Stir in the walnuts.
• Pour into prepared tube pan.
• Bake for 1 hour and 20-30 minutes or until a toothpick inserted in the crown comes out clean.
• Cool in pan for 15 minutes before turning out onto a wire rack to cool completely.

BANANA WALNUT CAKE

Steps:

• Place first seven ingredients in a large bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13x9-in. baking pan. , In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350° for 45 minutes. Cool. Store well-wrapped in refrigerator.

TENNESSEE BANANA-BLACK WALNUT CAKE WITH CARAMEL FROSTING

Steps:

• 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.

BLACK WALNUT CAKE

Steps:

• In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well., Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.

BANANA & WALNUT CAKE.

Steps:

• Turn oven on to 180C, 160C for fan oven or gas mark 4. Have your ingrediants ready.
• Put everything except the walnuts in a bowl and mix together, I personally use my hands and a spoon or fork to get the right consistancy and make sure there's no lumps.
• Add the Walnuts in when the mixture is smooth and make sure it's mixed together.
• Put mix into a cake tin, I personally used a deep cake tin but a Sponge or Loaf tin should do fine. Butter the tin to make sure the cake comes out smoothly. Place some walnuts on top and make sure it's even. Place in oven for 35-45minutes, keep checking on it.
• When you take your cake out the oven make sure it has risen nicely and isn't gooey in the inside. Let it cool for a bit then keep it on a cooling rack to harden a little so you don't make a mess while cutting. The walnuts should be nice and slightly crispy when you eat it.
• You could do two of these and put icing on the top and in the centre, I've yet to try it but very tempting as the final product is so light, fluffy and doesn't taste overly sweet. It also satisfies very well after dinner. (I've personally had a Gastric Bypass and found this lovely to have!)

BLACK WALNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

BANANA CAKE WITH CHOCOLATE CHIPS AND WALNUTS

Steps:

• Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round cake pan, then put the pan in the freezer for 30 minutes. (The frozen butter prevents the batter from sticking to the pan.) On a cookie sheet bake the walnuts in a 350 degree oven for 20 minutes, turning every 5 minutes or so; let cool, roughly chop, and set aside.
• In a bowl mash the bananas with a fork, add the baking soda and vanilla. Stir well and set aside. In a mixer use the whisk to cream together the softened butter and both sugars. Add the eggs, mashed bananas, half and half and whisk until blended. Mix in the flour half a cup at a time, being careful not to over-beat. Remove the bowl from the mixer. Use a rubber spatula to blend in the walnuts and chocolate chips. Pour the batter into the buttered cake pan; it will only fill the pan half-way.
• Bake the cake in a 350 oven for 60-70 minutes, turning the pan every 20 minutes so the cake cooks evenly. Test to see if the cake is done by inserting a wooden skewer. If the top is browning too quickly, lightly lay a sheet of aluminum foil over the top. When the skewer comes out clean, take the cake out of the oven and place it on a wire rack for 30 minutes. Remove the cake from the pan, putting it back on the wire rack to finish cooling.
• Just before serving dust the top with powdered sugar and shaved chocolate. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream.