Looking for a unique snack cake recipe? This Banana Macadamia Nut Cake is packed with crunchy macadamia nuts, sweet bananas, and topped with creamy vanilla buttercream frosting!
Love bananas? You go crazy for our delicious banana cake recipe topped with cream cheese frosting. Or give these banana scones a try for breakfast!
Why this Recipe is Best
This banana cake has it all–a moist crumb, sweet banana flavor and the buttery taste of macadamia nuts.
Not to mention the easy vanilla frosting that ties everything together.
As much as I love Classic Banana Bread, this isn’t one of those cakes that’s basically a quick bread with a layer of icing slapped on top.
- This is very much a CAKE in sweetness and consistency. It makes an ideal dessert or afternoon snack or even breakfast treat.
- A delicate texture that’s still substantial enough to sink your fork into
- A rich buttercream topping and plenty of crunchy macadamia nut pieces set this banana cake apart from the crowd.
When it comes to banana flavored desserts, Banana Macadamia Nut Cake is the best of the best!
Ingredient Notes
- Bananas – Use bananas that are ripe to overripe for best results. Or use our guide on how to ripen bananas in 20 minutes!
- Vanilla extract – Use a good quality pure vanilla (not imitation). Try making your own vanilla extract for a deeper vanilla flavor.
- Macadamia nuts – Chopped into small pieces; you’ll need some to fold into the cake batter plus extra for sprinkling over the frosted banana cake.
Easy Instructions
You make Banana Macadamia Nut Cake in a 13×9 baking dish. So quick and simple!
Make the cake batter. Start by beating together butter and sugar, then adding eggs, vanilla and bananas. You’ll add in the dry ingredients, then the nuts and pour the batter into a greased baking dish.
Make the frosting. After baking the cake, let it cool on the counter while you make the frosting.
Assemble. When all the frosting ingredients have been beaten together until smooth and fluffy, spread the frosting on the cooled banana cake. Sprinkle with the remaining nuts, slice and enjoy!
Tips & Tricks
- Use ripe bananas – Like most banana based desserts, riper bananas are a must for sweetness and moisture. I prefer bananas with plenty of brown spots.
- Test for done-ness with a toothpick. Insert it into the center of the cake after 23 minutes in the oven. If it comes out clean, the cake is done. If the toothpick comes out wet, leave the cake in the oven for another 2 minutes and check again.
- Store covered. Cover any leftovers with plastic wrap or foil and store at room temperature. You can store it right in the pan OR transfer leftover slices of cake to an airtight container!
- Banana Pudding Poke Cake is another delicious banana treat you must try!
Recipe FAQs
I use salted macadamia nuts in this banana cake. But either will work.
This banana cake will stay good for 3 – 4 days if kept tightly covered.
Yes, you can freeze banana cake. Double wrap the unfrosted cake in freezer bags or foil and it’ll stay good in the freezer for about a month.
More Nutty Recipes
- Macadamia Nut Fudge: smooth, decadent chocolate fudge chock full of macadamia nuts!
- Lemon Tart with Macadamia Nut Crust: from the sweet, crunchy crust to the homemade lemon curd, this is one treat you will want to make!
- Milk Chocolate Macadamia Nut Cookies: copycat version of Pepperidge Farm Sausalitos!
- Chocolate Macadamia Nut Cookies
Banana Macadamia Nut Cake Recipe
Looking for a unique snack cake recipe? This Banana Macadamia Nut Cake is packed with crunchy macadamia nuts, sweet bananas, and topped with creamy vanilla buttercream frosting!
Ingredients
For the cake:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 large ripe bananas (about 1 ¼ cup mashed)
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup macadamia nut pieces
For the frosting:
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
- 2 Tablespoon whole milk
- ⅓ cup macadamia nuts pieces
Instructions
- Preheat oven to 350 degree F. Spray a 13x9 baking dish with baking spray. Set aside.
- For the cake, beat butter and sugar until creamy, about 3-5 minutes. Beat in egg and vanilla. Add in bananas, beating until smooth and mashed.
- Add in flour, baking powder, baking soda, and salt. Fold in macadamia nut pieces. Pour into prepared baking dish.
- Bake for 23-25 minutes until toothpick poked in center comes out clean. Remove from oven and cool completely.
- For the frosting, beat butter, vanilla, powdered sugar, and milk for about 4-5 minutes until fluffy. Spread over cooled cake and sprinkle with macadamia nut pieces. Serve and enjoy!
Notes
Nutrition Information:
Yield:
20Serving Size:
1 sliceAmount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 147mgCarbohydrates: 39gFiber: 1gSugar: 28gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
I love a cake recipe that looks and tastes impressive–no complicated decorating or layering required! Banana Macadamia Nut Cake pairs the exotic taste of macadamias with the comforting taste of an old fashioned banana cake.
Does this do well as a cupcake? (Lined with a cupcake wrapper?).
I haven’t tried it yet, let me know if you do!
Excelent!!! Awesome cake, My mother will make this cake on my daughter’s birthday, which is helding on next month. Because she loves her very much.
Hey I’m just curious if you used salted macadamia or unsalted.
I use salted.
This cake sounds pretty amazing. My dad loves macadamia nuts, but they are not a nut I bake with often. Clearly that needs to change.
I’m pretty obsessed with macadamia nuts, wish they weren’t so expensive!!!
What a gorgeous cake Aimee! It looks incredibly soft and fluffy and I love the addition of macadamias – my favourite nuts!
Macadamia nuts are so underutilized. This cake is so cool because it transforms one of my favorite cookies!
Oh, boy this cake really does sound awesome! Congrats on Alex making it through boot camp…definitely enjoy your time with him home right now!!!!
Mmmm, banana cakes rock!! This is one beautiful cake 🙂
I sure do love this cake! Anything banana is right up my alley!
it is simple and that ease make it adorable
Buttery macadamia nuts with sweet bananas….I’ll take seconds, please!
P.S. Thank you to your son for his service!
Thank you, we’re so proud of his bravery! And I’ll happily share seconds of this sweet cake 🙂
Ahhh the repeats. Always far and few between in a bloggers life! Looks like you have a few delicious recipes in your reserves. Love this cake!
It’s such a shame, LOL, too because these repeats are the best!!!
With all these macadamia nuts, I’ll be dreaming about Hawaii for days!!
haha, you’re welcome for the sweet dreams then 🙂
My brother and his family are in Hawaii right now and I am so jealous. I’ve never been. This cake sounds delicious and enjoy your time with your son. Thank him for his service and bravery! And thank you for linking to my Blueberry Buttermilk Cake!
I hate watching other peoples vacations on social media, LOL. I will thank him again and again 🙂
Yum! This cake makes me want to vacation in Hawaii!
I want to go back 🙂
Oh yum! This sounds so delicious! I am definitely going to try this!
Congrats to your son for surviving boot camp! You must be super proud. Take this time with him and enjoy to the fullest. The recipes will be here when you get back.
And I would never presume to ask you to make anything specific, because everything you do it so wonderful. I’m always a huge fan of your fudge recipes!
This cake looks very Hawaii. I’m feeling the sun and palm trees already. 🙂
Thanks, he’s a tough kid so there was no question! We’re beyond proud 🙂 And of course there are fudge recipes on the horizon!!