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1
Preheat the oven to 350.
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2
Butter a 9-by-13-inch baking dish.
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3
Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft.
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4
Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
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5
Meanwhile, in a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground cloves, freshly grated nutmeg and salt.
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6
Using a handheld electric mixer, beat the roasted bananas with the sugar until a puree forms.
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7
Then beat in the eggs.
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8
In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture.
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9
At low speed, gradually beat in the flour mixture.
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10
Gently beat in the melted butter, heavy cream and finely grated orange zest.
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11
Fold in the macadamia nuts.
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12
Spread the batter in the prepared dish and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean.
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13
Let the cake cool to warm.
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14
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur.
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15
In a large bowl, beat the heavy cream until softly whipped.
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16
Gently fold in the honey-yogurt.
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17
Cut the cake into squares and serve with dollops of the honey cream.
