Ingredients

Cake:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup solid vegetable shortening
1 1/2 cups sugar
2 eggs
2 ripe bananas, mashed
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 cup chopped black walnuts*

Frosting:
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 confectioners’ sugar
2 cups finely chopped black walnuts, for garnish
(optional)*

Instructions

Preheat oven to 350 degrees 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, mix until just combined. Stir in
black walnuts.

Pour into prepared pans. Bake until a toothpick inserted in the center of the cake comes
out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from
pans and cool completely.

Meanwhile, prepare frosting. Melt butter in small saucepan. Add brown sugar and 1/3 cup
cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove
from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners' sugar a little at a time 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 frosting. Frost the outside of the cake. Press
chopped black walnuts on the sides of the cake, if desired.

*Cook's Note: DO NOT substitute English walnuts for black walnuts.