Banana Ginger Macadamia Nut Cake

Who would have ever known what a delicious and rich slice of heaven could be created when you turn banana macadamia nut bread into a cake and top it with a cream cheese frosting. This decadent dessert is easily favored by all taste buds. Don’t be discouraged by the amount of steps and ingredients! This cake is actually rather easy; it only involves the mixing of various ingredients and no complicated steps



Banana Ginger Macadamia Nut Cake



  • 2 Cups of Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Salt
  • 1 1/2 Cups Granulated Sugar
  • 1/2 Cup Butter, Softened
  • 2 Eggs
  • 1 1/2 Cups of Mashed Ripe Bananas (About 3 Bananas)
  • 3/4 Cup Buttermilk
  • 1/2 Cup Finely Chopped Macadamia Nuts


  • 4 oz. Cream Cheese, Softened
  • 1/2 Cup Butter, Softened
  • 4 Cups Powdered Sugar
  • 1 1/2 Teaspoon Vanilla


  • 1/2 Cup Coarsely Chopped Macadamia Nuts


  1. Heat oven to 350 degrees. Grease bottom only of 2 (9-inch) round cake pans with shortening. Line bottom with parchment paper; grease and flour paper and sides pans. In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg, and salt.
  2. In large bowl, beat granulated sugar and 1/2 cup of softened butter with electric mixer on medium speed for 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in mashed bananas. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
  3. Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool for 5 minutes; remove from pans to cooking racks. Cool completely, about 1 hour. Hint: Put the cake layers in resealable food storage plastic bags and place in the freezer. The cakes are much easier to frost cold, and the cakes will not crumble as much when they are colder.
  4. In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
  5. On serving plate, place 1 cake layer, rounded side down on a plate or cake stand. Spread with half of frosting. Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge). Spread frosting on top of cake, leaving side unfrosted (This is because the frosting is very rich). Sprinkle 1/4 cup nuts around top edge of cake.





Raspberry White Chocolate Bars

A soft white chocolate cookie crust with almond flavoring that is topped with a raspberry jam creates a sweet version of a grown up and warm Poptart! At first, I was a little apprehensive about a recipe with white chocolate since I have always been a big milk or dark chocolate fan myself. However, this delicious recipe has thrown all my doubts out the window. I even had a hard time slicing away a piece to take a picture of for the blog because once my family had a little taste, they came running back for more! Lesson learned, double the recipe if you want to feed more than around 6 people because they will take seconds.


White Chocolate Raspberry Bar Recipe


  • 1/2 Cup Butter
  • 12-oz. Package (2 Cups) Vanilla Milk Chocolate Chips
  • 2 Eggs
  • 1/2 Cup Sugar
  • 1 Cup Flower
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Almond Extract
  • 3/4 Cup Raspberry Jam
  • 1/4 Cup Sliced Almonds



  1. Heat oven to 325 degrees. Grease and flour 9-inch or 8-inch square baking pan. Melt butter in small saucepan over low heat. Remove from heat, and add 1 cup of the vanilla chips. Let stand; Do not stir.
  2. In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Then, stir in milk chocolate chip mixture.
  3. Add flour, salt, and almond extract to the mixture; mix at low speed until just combined. Spread half the batter, about 1 cup, into pan. Bake at 325 degrees for 15 to 20 minutes or until lightly golden brown.
  4. Stir remaining 1 cup vanilla chips into remaining half of the batter; the chips will melt into the batter in the oven. Set aside.
  5. Melt the raspberry jam in a small sauce pan on low heat. Then, spread evenly over the warm, partially baked crust. Gently spoon teaspoonfuls of the remaining batter over fruit spread to make the top layer. (Some fruit spread may show through the batter) Sprinkle with almonds.
  6. Bake at 325 degrees for  an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars!