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.
Marthe says
This looks sooo amazing and it's light as well!! Wow!
Chocolate Shavings says
I love using bananas in cakes when they are starting to go bad - they release all their natural sweetness and are absolutely delicious!
You cake sounds delicious - I was in even before you said it was healthy.
Christy says
Fabulous cake! Keep the cooking light recipes coming! {{hugs}}
Flourchild says
This looks as good as this recipe I have for Ultimate Recces Peanut Butter cup Banana bread! Im sure this one tastes wonderful! Thanks for the recipe.
Apples and Butter says
That looks delicous. Especially the close up of those decadent macadamia nuts! I love baking with bananas and will have to try this one out. Thanks!
JyLnC says
I think it looks elegant and I'm sure it tastes great. This looks too good to be healthy!
pinkstripes says
This is a cooking light recipe? Wow, it looks really good.
♥Reeni says
That is so amazing looking! YUM!! So scrumptious!
Pam says
Why oh why can't we be neighbors? This looks so delicious.
Megan says
LOVE Cooking Light magazine! You can have your cake and eat it too. 🙂
Robin Sue says
I love Mac nuts and they are so overlooked! This cake highlights them very well- can I add a cup of them to the top of the cake? How 'bout a pound?! Great photos too!
Foong says
I LOVE Cooking light recipes like this. Can indulge and not feel SO guilty about it. Do share more of such recipes please.
Creative One says
Looks delicious!
Jessie says
This looks so good! I love Cooking Light, too! 😀
+Jessie
a.k.a. The Hungry Mouse
Barbara Bakes says
Sounds like another great Cooking Light recipe! I'll have to give it a try.
I left you an award on my blog!
Cami @ Creating Myself says
Yummm! That topping does look delicious. I've saved the recipe to my files....thanks Shelby!
Christine aka Mistress of Cakes says
I had to come on here to tell you how delicious this sounds..and its low fat? Delicious!
Maria says
The topping won me over on this one! The cake looks fabulous!
Carrie says
That looks delicious!! I'm keeping the recipe so someday I can try replacing the egg and enjoy that gooey topping. 🙂
Meg says
What a fabulous cake! I love coffee cake and this one combines such great flavors!