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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 51-60 of 96

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  • on April 01, 2006

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    They (and when I say "they" I mean everyone beg me for this. But I only make it once in a while so their treat is even better. This is one really big winner of a cake recipe!!!

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  • on March 02, 2006

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    I read the reviews that said that the cake was dry, so I added one more banana and took it out of the oven a minute or two early, covering it while still warm with aluminum foil to hold in the moisture. Also, you have to use really, REALLY ripe bananas--I keep a few bananas that have gone over-ripe in the freezer and use them for recipes calling for banana. This makes the banana very juicy and imparts a lot of moisture to whatever you put them in. So this cake didn't come out dry for me at all. It's definitely an old-fashioned kind of cake--dense and lovely, totally homemade taste and texture, not spongy like boxed cake. And there is NOTHING like black walnut to make people sit up and take notice. I loved it.

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  • on February 14, 2006

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    The cake and icing itself was very good.. but taste the black walnuts before you put them in your cake. This must've been my first time to have them.. they are VERY strong. I would like to try it again with another type of nut or just the english walnuts.

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  • on January 20, 2006

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    Was so anxious to make this cake - had to special order the black walnuts. I followed recipe very very carefully and cake batter was very thick. Came out of oven looking great, icing turned out wonderful but cake was VERY dry. Cake tasted wonderful but I don't know what to add to make this cake moist. Would appreciate any suggestions on these reviews.

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  • on January 06, 2006

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    This cake is very moist and delicous!! I have to confess though, I messed up on the frosting. I already had confectioner's sugar, so instead of buying a 16oz box, I measured out 2 cups. I know, I know, weight and volume are not the same. The flavor was excellent even though the consistancey was not right(too liquidy.
    Concerning the black walnuts, all I could find at the grocery store were finely chopped. I bought two 1-1/2 cup bags, but only used one and that was even decorating the sides of the cake. I discovered I am not big on black walnuts, but love the flavor of this cake, just won't use the walnuts on the frosting, and do the frosting right next time!! Thanks Paula, the flavor deserved 5 stars!!

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  • on January 02, 2006

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    Pappaw said delicious
    Mom said heavy on the stomache
    Dad was pretending to control diabetes
    I loved it!

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  • on December 31, 2005

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    The cake seemed perfect on Paula's show. I had my family begging me to bake it. However, the cake was horribly dry. I truly feel that some liquid must be missing or incorrect from the posted recipe. The flavor is good but the cake is simply too dry.

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  • on December 29, 2005

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    After watching the show, I immediately went to the grocery store to obtain the bananas and walnuts that I need to make this recipe. It just looked so good. I made two of them in less than 2 and a half hours so I could take some to a dinner. Wow! These cakes were amazing! Soooo Good!

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  • on December 28, 2005

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    I read many of the previous reviews and decided to add an egg white to moisten this cake, but amazingly it still came out too dry. The icing only needed a small amount of confectioners sugar to become carmel flavored and was quite tasty.
    I would like to make the cake again but cannot imagine what else might make the cake more moist and perhaps a bit lighter.

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  • on December 22, 2005

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    I saw this recipe this past summer, however when I saw what the cook's note said, no subsituting English walnuts for Black walnuts, I just forgot about the whole thing until a week ago when I saw the Black Walnuts at Walmart, Thats when I made the cake, and it's really good!!!

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