Banana Ginger Macadamia Cake

Flip for this two-tier banana-nut cake spiced with ginger and nutmeg and covered in a rich cream cheese frosting. Macadamia nuts make it extra special.


12 servings

Cake Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups granulated (white) sugar
1/2 cup butter or margarine, room temperature
2 eggs
1 1/4 cups mashed ripe bananas (2 to 3 medium)
3/4 cup buttermilk
1/2 cup finely chopped macadamia nuts (not toasted)

Frosting Ingredients

4 ounce (half 8-ounce package) cream cheese, room temperature
1/2 cup butter, room temperature (do not use margarine)
4 cups confectioners' (powdered) sugar
1 teaspoon vanilla extract

Garnish Ingredients

1/4 cup coarsely chopped toasted macadamia nuts


Preheat oven to 350°F (177°C). Grease bottom only of two 9-inch round baking pan with Pan Release or baking spray with flour. Line bottom with cooking parchment paper; grease and flour paper and sides of pans.

In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg and salt.

In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture will look curdled.) Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.

Bake for 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool 5 minutes; remove from pans to wire cooling racks. Cool completely, about 1 hour.

In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.

On serving plate, place 1 cake layer, rounded side down. 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. Sprinkle 1/4 cup nuts around top edge of cake.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 35 minutes
Cool Time: 1 hour

Additional Information

Put overripe bananas in the freezer, unpeeled, for later use. When you're ready to use them, just thaw them, cut off one end, and squeeze the banana into a measuring cup. Though it will be mushy and fairly unattractive, it will work just fine.

Nutritional Information

Amount per serving: Calories 600 (Calories from Fat 230), Total Fat 25 g (Saturated Fat 13 g, Trans Fat 1/2 g), Cholesterol 85 mg; Sodium 380 mg; Total Carbohydrate 89 g (Dietary Fiber 2 g, Sugars 68 g), Protein 5 g; Exchanges: 1 Starch; 5 Other Carbohydrate; 5 Fat; Carbohydrate Choices: 6

Recipe Courtesy Of

Betty Crocker

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