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Dessert

Banana Black Walnut Cake with Caramel Frosting

A moist banana cake with black walnuts, topped with caramel frosting.

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Why it works: Banana and vanilla are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,430 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Banana Black Walnut Cake with Caramel Frosting

Oven350°F
Time35 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Grease and flour 2 cake pans.

  3. In a medium bowl stir together flour and baking soda then set aside.

Make the batter

  1. Using an electric mixer cream together shortening and sugar until light and fluffy.

  2. Add eggs 1 at a time, mixing well after each addition.

  3. Mix in mashed bananas, buttermilk and vanilla.

  4. Add flour mixture and mix until just combined.

  5. Stir in black walnuts then pour into prepared pans and bake 35 minutes.

Cool

  1. Cool in pans on a cooling rack for 10 minutes then remove from pans and cool.

Nutrition, whole recipe (rough)

1096Calories
29 gProtein
43 gFat
148 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Vegetable1 tbsp (14g)120
Banana1 medium (118g)105
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Black Walnut1 walnut half (4g)26
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Banana + vanillatop 1% of all pairs
    Smell alikemoderate
    Cooked together1,430 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + buttermilktop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Vanilla + walnuttop 10% of all pairs
    Smell alikestrong
    Cooked together2,730 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All purpose flour
Provides the structure that holds the cake together as it sets.
Eggs
Bind the batter and add structure and richness as they set.
Ripe bananas
Add moisture and natural sweetness to the crumb.
Solid vegetable shortening
Creaming with sugar traps air that gives the cake a tender texture.
Baking soda
Reacts with the acidic buttermilk and bananas to help the cake rise.
Buttermilk
Its acidity tenderizes the crumb and reacts with baking soda for lift.

The step that matters

Cream shortening and sugar until light and fluffy. Beating air into the fat and sugar creates the bubbles that help the cake rise and keep its texture light. Under-creaming leaves a denser cake.

Swap the walnut

How well each one fits the dish's main ingredients (flour, sugar, egg, banana, buttermilk, vanilla):

  1. Almondfits better
  2. Hazelnutfits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against flour, sugar, egg, banana, buttermilk, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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