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Banana Black Walnut Cake with Cream Cheese Frosting

Servings: 8 -12 servings
Author: Jennifer Locklin


  • 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


  • 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.