This Banana Macadamia Cake is a simple snack-style cake with a soft crumb and a warm brown sugar macadamia nut topping. It's the kind of cake that feels just right for afternoon coffee or a low-key dessert.
I like recipes like this when I have ripe bananas on the counter and want something easy that still feels a little special. The macadamia nuts and coconut give it a nice finish without turning it into a heavy dessert.
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Why You'll Love Banana Macadamia Cake
Simple bake: this easy banana cake recipe comes together with basic pantry staples and no complicated steps.
Soft texture: mashed bananas keep the cake tender and light, just right for a banana snack cake.
Warm topping: the brown sugar, coconut, and macadamia nuts add a rich layer that sets the cake apart.
Key Ingredients for Banana Snack Cake
See the recipe card below for a full list of ingredients and instructions.
- Ripe bananas: add natural sweetness and help keep the cake soft.
- All-purpose flour: gives the cake structure without making it heavy.
- Granulated sugar: sweetens the batter without overpowering the banana flavor.
- Macadamia nuts: add buttery crunch and pair well with banana.
- Sweetened coconut: brings a light sweetness and texture to the topping.
Ingredient Substitutions
- Use light brown sugar instead of dark brown sugar in the topping.
- Swap macadamia nuts for chopped walnuts or pecans if needed.
- Replace vegetable oil with melted butter for a richer cake.
Variations on Banana Macadamia Cake with Coconut
- Add mini chocolate chips to the batter for a dessert-style cake.
- Stir a pinch of cinnamon into the batter for extra warmth.
- Turn it into a loaf by baking in a greased loaf pan and adjusting bake time.
Tips for Easy Banana Cake Recipe Success
- Use bananas with plenty of brown spots for the best flavor.
- Toast the macadamia nuts before adding them to the topping for deeper flavor.
- Spread the topping on the cake while it's still warm so it settles nicely.
How to Store
Store the cake covered in the refrigerator for up to 4 days.
Serve With...
Serve this Banana Macadamia Cake with a cup of coffee or hot tea.
More Banana Recipes. You'll Love
If you enjoy banana based bakes, you might like the texture of this Hummingbird Bundt Cake with Cream Cheese Frosting, the cozy flavor of Baked Banana Doughnuts with Browned Butter Rum Glaze, this Easy Banana Pudding Poke Cake, and Banana Coffee Cake with Praline Topping.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Banana Macadamia Cake
Equipment
- Wire cooling rack
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Ingredients
- Cooking spray
- 1⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup mashed ripe banana about 2 large bananas
- ¾ cup granulated sugar
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 large egg
- ¼ cup packed dark brown sugar
- 1 tablespoon water
- 2 teaspoons butter
- 2 tablespoons chopped macadamia nuts , toasted
- 2 tablespoons flaked sweetened coconut
Instructions
- Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
- Combine flour, salt, baking powder, and baking soda in a large mixing bowl, stirring with a whisk.
- Combine banana and next 5 ingredients (banana through egg) in another mixing bowl; beat with a mixer at medium speed for 1 minute or until well blended.
- Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.
- To make the topping, combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm.
Ingrid says
Um, how'd I miss this one? I love banana desserts! Thank goodness I did see it.... The top of that cake looks delish!!
~Ingrid
Sam Sotiropoulos says
Oh Geez! I think I am going to be spending some time going through your recipes... this looks and reads mahvellous dahling! 🙂 I love banana cake as my wife makes a pretty good one too, but the macadamia nuts and coconut put this one over the top!
Cakelaw says
Wow! This looks very calorific and delicious, so it's fabulous that it is only light. Bet the boys loved it.
Annie says
Oh HoneyB, this one looks amazing! I imagine it's that type of cake where one piece is never enough!
Katie says
This looks amazing and you would never know this was from Cooking Light from looking at it.
Cristine says
I have made this before and LOVE it! Your pictures look fantastic! Hmmm... I have a few bananas lying around... I smell breakfast! 🙂
recipes2share says
Both the texture and flavour of the nuts sound a fantastic combination!!
Clumbsy Cookie says
I adore banana bread, it allways makes a wonderful low fat treat! The macadamias only made it more special!
Dee says
What a wonderful combination of flavors. Beautiful cake & served warm this sounds heavenly!
Joie de vivre says
That topping looks really good. My mom would love this.
Kevin says
Nice looking coffeecake! I really like the topping!
Melissa says
Mmmm...this looks super scrumptious! Another great banana recipe...we always have rotten bananas (and potatoes)at our house.
Lisa says
Now this would be one great breakfast.
noble pig says
Nothing makes me happier than when the bananas are going bad! This looks delicous! That topping is beautiful!