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.





The Perfect Blueberry Cheesecake

Is there anything better than a Blueberry Cheesecake made completely by scratch with a graham cracker crust and blueberries dripping down the side? Really, there isn’t!

This recipe has always been my go to recipe for get togethers and parties because it is so easy to serve and is definitely a crowd pleaser. This cheesecake will make a perfect addition to any BBQ or gathering especially during the summer when people are looking for a cold desert to cool them off. Most people who dislike cheesecake do not like the taste because it is too thick and overwhelming; however, this recipe has the perfect crust to cheesecake ratio that will leave you desperate for more.

Blueberry Cheesecake Recipe:

Blueberry Cheesecake


  • 1 1/4 Cups Graham Cracker Crumbs (about 16 graham crackers)
  • 1/4 Cup Sugar
  • 1/2 Cup Butter, Softened
  • 2 Eggs
  • 1/2 Cup Sugar
  • 1 Package (8 ounces) Cream Cheese, Softened
  • 1 Teaspoon Vanilla
  • 1 1/2 Teaspoon Cinnamon
  • 1 Can (15 ounces) Blueberry Pie Filling
  • 2 Tablespoons Lemon Juice



  1. Heat oven to 300 Degrees. Mix crumbs, 1/4 cup sugar, and the butter; press firmly and evenly in bottom of un-greased baking pan, 8x8x2 inches._DSC0394
  2. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the softened cream cheese, and vanilla until smooth. Make sure the cream cheese is softened otherwise your cheesecake will be lumpy. Pour over crumb mixture._DSC0399
  3. Bake for 30 minutes. Sprinkle the cinnamon on top, and allow the cheesecake to cool._DSC0403
  4. Stir the 2 tablespoons lemon juice into the pie filling, and pour over the cheesecake. Chill the cheesecake for at least 8 hours or until the cheesecake is cold._DSC0433


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