Banana Black Walnut Cake with Cream Cheese Frosting
- Yield: 8 -12 servings 1x
Ingredients
Scale
- 1/2 cup solid Crisco shortening
- 1 1/4 cups granulated sugar
- 2 eggs
- 3 ripe bananas
- 1/2 cup buttermilk
- 1 tablespoon 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)
- 16 ounces Philadelphia cream cheese (softened)
- 1 stick (1/2 cup salted butter, softened)
- 2 pound bag powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 °F. Grease and flour two 9-inch cake pans.
- For the cake: In a medium bowl, whisk together flour and baking soda; set aside.
- Using an electric mixer, cream together shortening and granulated 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 1 teaspoon vanilla.
- Add flour mixture, and mix until just combined.
- Stir in 1 cup 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.
- Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With the mixer on low, gradually add powdered sugar until completely combined.
- Use to frost completely cooled cake or cupcakes.
- Place one cake layer onto a serving plate and spread a thick layer of frosting evenly to the edges of the cake layer.
- Place the second layer on top of the other iced layer and press gently.
- Ice the top and sides of the cake until completely covered and smooth as desired.
- Surround sides and sprinkle the top of the cake with 2 cups crushed black walnuts.