Banana Macadamia Cake

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This Banana Macadamia Cake is an easy, everyday bake with a tender crumb and a warm coconut-nut topping. It works just as well for a casual dessert as it does for an afternoon snack.

Course Desserts

Cuisine American

Keyword banana cake with macadamia nuts, Banana Macadamia Cake, Banana Snack Cake, easy banana cake recipe

Cook Time 30

Total Time 30

Servings

Calories 195kcal

Author Shelby Law Ruttan

Equipment

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.

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