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Banana-Ginger-Macadamia Cake

Flip for this two-tier banana-nut cake spiced with ginger and nutmeg and covered in a rich cream cheese frosting. Macadamia nuts make it extra special.

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  • Prep Time 25 min
  • Total Time 2 hr 0 min
  • Servings 12

Cake

2
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
1
teaspoon baking soda
2
teaspoons ground ginger
1
teaspoon ground nutmeg
1/4
teaspoon salt
1 1/2
cups granulated sugar
1/2
cup butter or margarine, softened
2
eggs
1 1/4
cups mashed ripe bananas (2 to 3 medium)
3/4
cup buttermilk
1/2
cup finely chopped macadamia nuts (not toasted)

Frosting

4
oz (half 8-oz package) cream cheese, softened
1/2
cup butter, softened (do not use margarine)
4
cups powdered sugar
1
teaspoon vanilla

Garnish

1/4
cup coarsely chopped toasted macadamia nuts

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
  • 5 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.

EXPERT TIPS

Expert Tips

Put overripe bananas in the freezer, unpeeled, for later use. When you're ready to use them, just thaw them, cut off one end, and squeeze the banana into a measuring cup. Though it will be mushy and fairly unattractive, it will work just fine.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
85mg
85%;
Sodium
380mg
380%;
Total Carbohydrate
89g
89%
(Dietary Fiber
2g
2%
  Sugars
68g
68%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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