celebrating 130 years 1884-2014

Banana Cake

Banana Cakes are so popular in NZ, try this delicious moist and oh so eatable version... you will find yourself allowing bunches of bananas to go over-ripe just so that you can make it.
  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 45-50 minutes
  • Serves
    1 cup Chelsea White Sugar or Chelsea Organic Raw Sugar
    100g butter, melted
    3 eggs
    3 bananas, mashed with a fork
    ½ cup low fat milk
    1 tsp baking soda
    150ml plain or fruit yoghurt (apricot works well)
    2 cups plain flour
    3 tsp baking powder

    Lemon Icing
    375g Chelsea Lemon Flavoured Icing Sugar
    1-2 Tbsp hot water
    50g butter, softened
    Preheat oven to 160°C conventional or 140ºC fan-forced.
    Grease a 21 cm round springform tin (with high sides) and line base with baking paper.
    Beat sugar, melted butter and eggs until pale and creamy. Add the mashed bananas and beat well.
    Heat the milk in the microwave until nearly boiling (approx. 1 min). Mix in the baking soda then stir into the banana mixture.
    Add the yoghurt, flour and baking powder. Mix well and pour into the prepared cake tin. Bake for 45-50 minutes until the cake is cooked in the middle and just pulling away from the edges of the tin (insert a skewer into the centre, if it comes out clean it is cooked). Cool in tin for 5 minutes then release the sides and cool on a wire rack. When cold, swirl with icing.

    Lemon Icing
    In a bowl mix the icing sugar with a little hot water. Add
    butter and beat until light and fluffy. Add more hot water to make a softer consistency if required.


Average Rating

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I have made this cake several times. The last time I did the whole thing in the food processor. My wife told me it would not work, but it turned out beautiful. I actually put the bananas into the processor in pieces after mixing up the sugar and eggs and with the flour.
Such a lovely versatile recipe. Colin 41/2 stars

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Awesome size and so easy .. will keep this one- Jan

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