Mom's Tennessee Black Walnut Cake

This cake recipe is made with love from the layers to the two decadent frostings. In our opinion this cake is the best use of Sunnyland's Black Walnut pieces. Recipe courtesy of sprinklebakes.com

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 2 eggs well beaten
• 4 whole bananas overripe
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup Sunnyland black walnuts chopped

Instructions

1. Preheat oven to 350°F. Spray two 8- or 9-inch cake pans with flour-based cooking spray (or grease and flour) and set aside.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon in a separate bowl. In the bowl of an electric mixer, cream the butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Add the flour mixture alternately with buttermilk until well incorporated, then fold in walnuts.
3. Divide the batter evenly between the prepared pans and bake for 35 minutes for 8-inch pans, or 30 minutes for 9-inch pans, or until a toothpick inserted into the center of a cake comes out clean.
4. Cool in pans on a cooling rack for 10 minutes, then turn out of pans to cool completely.