Best 3 Banana Ginger Macadamia Cake Recipes
Indulge in a tropical paradise with our tantalizing Banana Ginger Macadamia Cake, a symphony of flavors that will transport your taste buds to a blissful island retreat. This delectable cake features layers of moist banana cake, infused with the zesty warmth of ginger and the nutty crunch of macadamia nuts. Each bite is a harmonious blend of sweet and savory, with a hint of exotic spice that lingers on the palate. But that's not all; this recipe article also includes a marvelous collection of additional treats to satisfy your sweet cravings. Discover the secrets behind our luscious Gingerbread Cake, a classic holiday delight that fills the air with its aromatic allure. Experience the magic of our moist and fluffy Carrot Cake, adorned with a luscious cream cheese frosting that adds a touch of elegance to any occasion. And for those who adore the taste of coconut, our delectable Coconut Cake is an absolute must-try, with its heavenly layers and rich, creamy frosting. Prepare to embark on a culinary adventure like no other as you explore the diverse flavors and textures of these exceptional cakes, all brought together in this comprehensive recipe article.
Check out the recipes below so you can choose the best recipe for yourself!
BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan.
- In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool.
- To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts.
- Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy.
BANANA MACADAMIA MUFFINS
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. -Stasha Wampler, Clinchport, Virginia
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA GINGER MACADAMIA CAKE
Make and share this Banana Ginger Macadamia Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Grease bottom only of 2 (9-inch) round cake pans with shortening or cooking spray. Line bottom with cooking parchment paper; grease and flour paper and sides of pans. In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg and salt.
- In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture will look curdled.) Alternately beat in flour mixture and buttermilk,beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
- Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of frosting. Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge). Spread frosting on top of cake, leaving side unfrosted. Sprinkle 1/4 cup nuts around top edge of cake.
Nutrition Facts : Calories 592.5, Fat 26.3, SaturatedFat 13.3, Cholesterol 86.9, Sodium 364.9, Carbohydrate 87, Fiber 1.8, Sugar 67.4, Protein 5.5
Tips:
- Use a ripe banana. The riper the banana, the sweeter and more flavorful the cake will be.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Check the doneness of the cake with a toothpick. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This banana-ginger-macadamia cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, sweet banana flavor, and crunchy macadamia nuts, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
