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Tennessee Banana-Black Walnut Cake with Caramel Frosting Recipe

Tennessee Banana-Black Walnut Cake with Caramel Frosting

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

Showing 41-50 of 96

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  • on June 18, 2006

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    I read the reviews before making this cake, so I took the advice of those who came before me and added a banana. In total, I used three large ripe bananas. Also, I used liquid vegetable oil rather than solid. With these alterations, the cake came out perfectly moist, but I think it would have been a little dry without the changes. Also, the next time I make this, I will stop adding confectioner's sugar when the frosting becomes thick enough to spread. An entire box makes the frosting too sweet for me. Overall, an excellent recipe and great cake. My in-laws loved it!

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  • on June 13, 2006

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    Instead of using solid shortening, try using 1/4 cup of vegetable oil. This will make the cake more moist.

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  • on June 11, 2006

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    we always love most of paula's cakes, but this one is way too sweet, even for a girl that loves sweets..tks.

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  • on June 02, 2006

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    this recipe won awards in my home I baked it on monday by thursday it was gone and it's only two of us in the apartment. the recipe was easy to follow and lustfully delicious

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  • on May 27, 2006

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    Saw the show, intrigued by the delicious looking cake and just had to make it. However, after reading some of the review stating cake was heavy and not very moist, I decided to add the contents of one jar of banana baby food. My cake turned out excellent and so very good. It was a little too tempting to have so much cake on hand so after my husband and I ate a couple pieces, I sliced and froze the remainder. We both look forward to pulling a couple pieces out soon and enjoying it again. Thanks for your genuine down-home personality and I just love ya'll, Bobby, Jamie and you,
    of course.

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  • on May 25, 2006

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    This cake was moist and delicious, the only thing I would change is less powdered sugar for the frosting, I thought it was a bit gritty. Maybe I did something wrong, but this is a wonderful cake.

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  • on May 23, 2006

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    It is important that the bananas you use are LARGE and VERY ripe. This recipe would be better understood if the quantity of banana was a measured amount instead of simply saying two bananas. If your bananas are on the small side (a relative term use three.

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  • on May 17, 2006

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    IT COULD BE THE HUMIDITY. DON'T MAKE ON A DRY DAY.

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  • on May 16, 2006

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    Oh so good!

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  • on April 17, 2006

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    We loved this recipe. We made it for Easter and then I brought the rest to work the next day. BIG hit.

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