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.