Method
Makes about 20 cupcakes
Preheat the oven to 180 deg.
1. Slice the bananas and use a fork to mash it into a thick paste. Leave a small chunk for use later.
2. Whisk the white sugar and melted butter together for 2 to 3 minutes till light and fluffy.
3. Add the eggs, one at a time and continue to whisk.
4. Add in vanilla essence and continue to whisk.
5. Sift in cinnamon and baking powder. Fold the mixture till it is evenly mixed.
6. Add in banana paste and grounded macadamia nuts. Fold the ingredients till it is evenly distributed.
7. Using a spoon, scoop the mixture into the cups.
8. Bake the cupcakes in the oven at 180 deg for 20 to 25 minutes. Remove from the oven once its surface turns into golden brown. Ready to serve.

Oven and Muffin Cups Preparation
1. Preheat the oven to 180 - 190 degree. Grease 10 muffin cups.

Muffin Mixtures and Baking Preparation
2. Cream the butter till soft using an electric mixer. Add in sugar, add in egg, one at a time, continue the  mixing till thoroughly.
3. Sift flour and baking powder together in a bowl. Fold it into the butter mixture (in step 1), alternating with milk.
4. Stir in chocolate chips to the mixture. Divide the mixtures into the prepared muffin cups.
5. Bake it for about 25 minutes till golden brown. Let stand for 5 minutes.

Oven and Baking Tin preparation
1. Pre-Heat the oven to 180 degree
2. Lay a greaseproof paper on the baking tin and grease it with some oil.

Cake Making Method

1. Mixture A: Melt the chocolate using a double boiler or a heatproof bowl set over a pan of hot water. Stir occasionally.
2. Mixture B: Sift the flour and baking powder in another bowl.
3. Mixture C: Mix the butter, sugar and vanilla with an electric mixer until light and fluffy in another bowl. Add in 2 eggs at a time, continue mixing. Gradually add in Mixture B, continue mixing till well blended.
4. Spoon half of Mixture C into the baking tin.
5. Stir Mixture A into the remaining Mixture C till blended thoroughly. Spoon it into the baking tin. Use a spatula, swirl the mixtures for a marble effect.
6. Bake the cake for 45 minutes to about an hour. Remove it from the oven and let it cool.  Remove cake from the baking tin. To serve, dust cake with icing sugar.

Method
1. Preheat the oven at 180 degree. Prepare a 15 x 13 inch rectangular baking tin with greaseproof paper, greased.
2. Combine the chocolate, water and coffee in top of the double boiler with water at the bottom. Heat until it melted, set aside.
3. Using electric mixer, beat the egg yolk with sugar till thick. Stir it into the chocolate mixture.
4. Using electric mixer, beat the egg white with salt until they hold stiff peak. Separate it into 3 portions, fold it into the egg yolk with chocolate mixture, portion by portion.
5. Pour the mixture into the baking tin and smooth it using a spatula.
6. Bake for 15 minutes. Remove from oven and leave it to cool for 1 to 2 hours.
7. Using the electric mixer, whip the cream till stiff.
8. Peel off the greaseproof paper stick on the cake and place it on top of a greaseproof paper sprinkle with icing sugar.
9. Spread the whipped cream on cake and smooth it with a spatula. With the help of the new greaseproof paper underneath the cake, roll up the cake. Ready to serve. (10 serving)