Banana Ginger Macadamia Cake Recipe

Name: Banana Ginger Macadamia Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups gold medall all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground nutmeg; ¼ teaspoon salt; 1 ½ cups granulated sugar; ½ cup butter or ½ cup margarine, softened; 2 eggs; 1 ¼ cups mashed ripe bananas (2 to 3 medium); ¾ cup buttermilk; ½ cup finely chopped macadamia nuts (not toasted); 4 ounces cream cheese, softened; ½ cup butter, softened (do not use margarine); 4 cups powdered sugar; 1 teaspoon vanilla; ¼ cup coarsely chopped toasted macadamia nuts

Servings: persons

2 cups gold medall all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground nutmeg
¼ teaspoon salt
1 ½ cups granulated sugar
½ cup butter or ½ cup margarine, softened
2 eggs
1 ¼ cups mashed ripe bananas (2 to 3 medium)
¾ cup buttermilk
½ cup finely chopped macadamia nuts (not toasted)
4 ounces cream cheese, softened
½ cup butter, softened (do not use margarine)
4 cups powdered sugar
1 teaspoon vanilla
¼ cup coarsely chopped toasted macadamia nuts

1
Heat oven to 350F Grease bottom only of 2 (9-inch) round cake pans with shortening or cooking spray.
2
Line bottom with cooking parchment paper; grease and flour paper and sides of pans.
3
In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg and salt.
4
In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed 3 to 4 minutes or until fluffy.
5
On low speed, beat in eggs, one at a time, beating well after each addition.
6
Beat in bananas.
7
(Mixture will look curdled.)
8
Alternately beat in flour mixture and buttermilk,beginning and ending with flour mixture.
9
Stir in 1/2 cup nuts.
10
Spread batter evenly in pans.
11
Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans.
12
Cool 5 minutes; remove from pans to cooling racks.
13
Cool completely, about 1 hour.
14
In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
15
On serving plate, place 1 cake layer, rounded side down.
16
Spread with half of frosting.
17
Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge).
18
Spread frosting on top of cake, leaving side unfrosted.
19
Sprinkle 1/4 cup nuts around top edge of cake.

1928

kcal

Calories

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups gold medall all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground ginger, and more.

Yes, Banana Ginger Macadamia Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Ginger Macadamia Cake

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