Looking for a unique snack cake recipe? This Banana Macadamia Nut Cake is a great treat to enjoy in the afternoon with your cup of coffee!
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. (Here me out . . . it contains banana which is a fruit which is a breakfast food. Case closed.)
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!
- Bananas – Use bananas that are ripe to overripe for best results.
- Vanilla extract – I use Rodelle brand or another good quality vanilla. 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.
You make Banana Macadamia Nut Cake in a single layer baking dish. So quick and simple!
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.
After baking the cake, let it cool on the counter while you make the frosting.
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, but aren’t yet totally brown or black. To ripen green bananas more quickly, place them in a brown paper bag overnight.
- 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!
I use salted macadamia nuts in this banana cake.
Yes, you can make this cake recipe as cupcakes instead of a single cake. Divide the batter into a lined cupcake tin and bake for 15 – 18 minutes (or until a toothpick inserted in the center of a cupcake comes out clean).
This 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.
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.
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