Icing Sugar
Icing sugar can also be...
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Cakes
Banana Cake
20 mins
50 mins
Easy
10
Soft, moist, and packed with rich banana flavour, this classic banana cake is a Kiwi favourite. Perfectly sweet with a tender crumb, it’s even better topped with velvety chocolate or lemon icing. A simple, no-fail bake that’s ideal for afternoon tea, birthdays, or any time you crave a comforting slice of homemade goodness.
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- Ingredients
- Method
Ingredients
- 1 cup Chelsea White Sugar or Chelsea Organic Raw Sugar (225g)
- 100g Butter, melted
- 3 eggs
- 3 ripe bananas, mashed with a fork
- ½ cup Meadow Fresh Low Fat Milk (125ml)
- 1 tsp Edmonds Baking Soda
- 150ml plain or fruit Meadow Fresh Yoghurt (apricot works well)
- 2 cups Edmonds Standard Grade Flour (300g)
- 3 tsp Edmonds Baking Powder
Lemon Icing
- 2 ½ cups Chelsea Icing Sugar (375g)
- 1-2 Tbsp lemon juice
- 50g Butter, softened
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
163
What did you think of this recipe?
Cathy
Not a bad recipe at all. Makes a decent chunky cake. I used kefir because that was all I had and I used almond milk too. It could have used a bit of vanilla essence I think. I iced it with chocolate icing. It cuts well and is a moist cake. It would be fabulous as a sandwich cake and perhaps cream cheese or just straight cream filling. I will make again because I like the size of it and that it used three bananas.
5
Holly J
Seriously one of the best banana cakes we've ever made. Moist, delicious and kept well.
5
George
Loved this recipe so much really easy recipe to follow cake was amazing . I had to leave it in an extra 15 minutes but it was definitely worth the wait my whole family enjoyed it.
5
Juliana Wilcox
Best Banana cake recipe I've ever made.Made for my son Birthday everyone commented how moist and delicious it was.
5
TutiBorell
Simple moist and easy just as advertised This is the one cake I couldn't get right in 50 years !!
5
Jess
Loved this recipe!!! Soooo good! Just wondering if I would be able to use it to make jumbo muffins?
CHELSEA SUGAR: Hi there, thanks for your kind feedback! We think this would work well as jumbo muffins :) Enjoy!
5
Emma
Best Banana cake was so nice and moist and the lemon icing was delicious! Had to cook a little longer then the recipe stated though.
5
Roi
Can I use strawberry flavoured yoghurt?CHELSEA: Yes, that should be yum :-)
3
New baker
It turned out great we all loved it!One question, does it taste well with your already made chocolate icing, because I know there's another recipe with the chocolate icing but would it work the same with this one too, and if so would u have to use more icing since the cake is bigger?Chelsea Sugar:Yes, you could double the chocolate icing recipe on the other banana cake recipe and use it on this cake.
5
Mark Baird
A good recipe for the novice, tasty food and healthy despite the sugar.
5
Method
Preheat oven to 170°C conventional / 150ºC fan-forced. Grease a 21cm round springform or regular cake tin (with high sides) and line the base with baking paper.
Beat Chelsea White Sugar (or Chelsea Organic Raw Sugar), melted Butter and eggs until pale and creamy. Add the mashed ripe bananas and beat well.
Heat Meadow Fresh Original Milk in the microwave until nearly boiling (approximately 1 minute). Mix in Edmonds Baking Soda, then stir into the banana mixture.
Add the Meadow Fresh Yoghurt, Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well and pour into the prepared cake tin.
Add the Meadow Fresh Yoghurt, Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well and pour into the prepared cake tin.
Add the Meadow Fresh Yoghurt, Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well and pour into the prepared cake tin.
Bake for 50-60 minutes, until 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 the cake 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 Chelsea Icing Sugar and lemon juice. Add Tararua Butter and beat until light and fluffy. Add a little hot water for a softer consistency if required.
Frequently asked questions
How can I ensure my banana cake turns out moist?
To achieve a moist banana cake, use overripe bananas as they add natural sweetness and moisture. Incorporating ingredients like yoghurt or sour cream can further enhance the cake's tenderness.
Can I substitute oil for butter in my banana cake recipe?
Yes, you can replace butter with an equal amount of oil to achieve a moist texture. However, note that this substitution may slightly alter the cake's flavor profile.
Can I freeze banana cake for later use?
Absolutely! Once cooled, wrap the cake tightly in plastic wrap and then in an airtight container. Store in the freezer for up to three months. Thaw at room temperature before serving. It's also best to make your icing fresh, as it doesn't freeze well.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
163
What did you think of this recipe?
Cathy
Not a bad recipe at all. Makes a decent chunky cake. I used kefir because that was all I had and I used almond milk too. It could have used a bit of vanilla essence I think. I iced it with chocolate icing. It cuts well and is a moist cake. It would be fabulous as a sandwich cake and perhaps cream cheese or just straight cream filling. I will make again because I like the size of it and that it used three bananas.
5
Holly J
Seriously one of the best banana cakes we've ever made. Moist, delicious and kept well.
5
George
Loved this recipe so much really easy recipe to follow cake was amazing . I had to leave it in an extra 15 minutes but it was definitely worth the wait my whole family enjoyed it.
5
Juliana Wilcox
Best Banana cake recipe I've ever made.Made for my son Birthday everyone commented how moist and delicious it was.
5
TutiBorell
Simple moist and easy just as advertised This is the one cake I couldn't get right in 50 years !!
5
Jess
Loved this recipe!!! Soooo good! Just wondering if I would be able to use it to make jumbo muffins?
CHELSEA SUGAR: Hi there, thanks for your kind feedback! We think this would work well as jumbo muffins :) Enjoy!
5
Emma
Best Banana cake was so nice and moist and the lemon icing was delicious! Had to cook a little longer then the recipe stated though.
5
Roi
Can I use strawberry flavoured yoghurt?CHELSEA: Yes, that should be yum :-)
3
New baker
It turned out great we all loved it!One question, does it taste well with your already made chocolate icing, because I know there's another recipe with the chocolate icing but would it work the same with this one too, and if so would u have to use more icing since the cake is bigger?Chelsea Sugar:Yes, you could double the chocolate icing recipe on the other banana cake recipe and use it on this cake.
5
Mark Baird
A good recipe for the novice, tasty food and healthy despite the sugar.
5
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- ½ tsp salt
- 3 large ripe bananas (mashed)
- ¾ cup Chelsea White Sugar (170g)
- 1 egg
- 80g butter, melted
ingredients
- 2 eggs
- 2 ripe bananas, peeled and mashed
- 1 cup Meadow Fresh Milk, any type (250ml)
- ¾ cup Chelsea Soft Brown Sugar (150g)
- ¼ cup Olivani Pure Olive Oil (60ml)
- 2 ½ cups Edmonds Standard Grade Flour (375g)
- 4 tsp Edmonds Baking Powder
- 1 cup chocolate chips (200g)
ingredients
- 125g butter, softened
- ½ cup Chelsea Caster Sugar (113g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 2 eggs
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
- 1 tsp ground cinnamon
- 1 tsp Edmonds Baking Soda
- 1 cup Meadow Fresh Original Milk (250ml)
- 2 ripe bananas, mashed
- ¼ cup walnuts, chopped (25g) (optional)
ingredients
- 2 cups Edmonds Standard Grade Flour
- ¾ cup Chelsea Soft Brown Sugar (packed firmly)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- 1 ½ to 2 tsp ginger (depending on taste)
- 1 ½ to 2 tsp cinnamon (depending on taste)
- 2 - 3 mashed bananas
- ½ cup Olivani Pure Olive Oil
- ½ cup Meadow Fresh Original Milk (can substitute soy, rice milk if needed)
ingredients
- 3 very ripe bananas
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 cup Chelsea White Sugar(225g)
- 65g butter, melted
- 1 egg
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- ½ tsp Edmonds Baking Powder
Topping (optional)
- 1 ripe banana, peeled and sliced into 2 long halves
- 2 Tbsp Chelsea Coffee Sugar Crystals
ingredients
Muffins
- 2 cups self-raising flour
- ½ cup Chelsea Caster Sugar
- ½ tsp salt
- 100g butter
- 1 cup milk
- 1 egg
- 1 tsp vanilla essence
- 1 cup (2 or 3) mashed bananas
Chocolate Icing
- 1 ½ cups Chelsea Icing Sugar
- 2 Tbsp softened butter
- 2 Tbsp cocoa powder
- 2-3 Tbsp hot water
- Optional - extra sliced bananas to decorate
ingredients
- ¾ cup Chelsea White Sugar
- 1 cup bran
- 1 cup flour
- 4 tsp baking powder
- 2 eggs
- 100g butter, melted
- ½ cup milk
- 2 bananas, mashed
ingredients
- 2 ½ cups self raising flour
- ½ tsp bicarbonate of soda
- ½ cup (60g) quick cooking oats
- ½ cup Chelsea Soft Brown Sugar
- ½ cup Chelsea Golden Syrup (in the tin)
- 2 eggs lightly beaten
- 2 small overripe bananas mashed
- ⅓ cup vegetable oil
- ¾ cup buttermilk
Topping
- ⅓ cup Chelsea Easy Pour Golden Syrup, extra
- ⅓ cup pistachio nuts, for garnish
ingredients
- 1 ¾ cups (220g) gluten free flour
- ½ cup (110g) Chelsea White Sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips
- 1 egg
- ¼ cup (65ml) vegetable oil
- ¼ cup (65ml) milk
- 1 cup mashed bananas
ingredients
- 1 ½ cups flour
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 cup Chelsea White Sugar
- 3 eggs lightly beaten
- 1 cup buttermilk
- ½ cup chopped walnuts
- 1 cup sultanas
- 1 x 225g can crushed pineapple pieces drained
- 2 cups over-ripe bananas mashed
Cream Cheese Icing
- 100g cream cheese
- 2 cups Chelsea Icing Sugar
- grated rind and juice of 1 lemon
ingredients
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ⅓ cup Chelsea Raw Sugar
- 60g butter
- ⅔ cup mashed banana
- ½ cup chocolate chips
- 1 egg
- ½ cup milk
ingredients
- ⅓ cup Chelsea White Sugar
- 125g butter, softened
- 2 eggs
- 3 mashed bananas
- 2 cups flour
- 2 tsp baking powder
- 2 Tbsp milk
- 1 tsp baking soda
ingredients
- 3 eggs
- 1 cup Chelsea White Sugar
- 250ml oil (e.g. rice bran oil or canola oil)
- 1 ½ cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 cup grated carrot
- 1 cup banana, mashed
ingredients
- 250g melted butter
- 2 ½ cups of Chelsea Caster Sugar
- 2 large eggs
- 2 Tbsp Chelsea Golden Syrup
Banana cake option
- 2 large ripe bananas, mashed
- 4 cups self raising flour
- 2 tsp baking soda
- 2 ½ cups luke warm milk
Chocolate cake option
- 3 Tbsp cocoa
- 4 cups self raising flour
- 2 tsp baking soda
- 2 ½ cups luke warm milk
ingredients
- ½ cup or 113g butter, melted
- ¾ cup or 160g Chelsea Soft Brown Sugar
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- 2 large ripe bananas, mashed
- 1 cup or 240 ml fresh or frozen blueberries or strawberries, cut into small pieces
- 2 ¼ cups standard flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
ingredients
- ½ cup diced dates
- ¾ tsp baking soda
- ½ cup boiling water
- 130g butter, softened
- ½ cup Chelsea Dark Cane Sugar
- 2 eggs
- 2 Tbsp Chelsea Blackstrap Molasses
- 2 bananas, mashed
- 2 ¼ cups self-raising flour
- Drizzle Icing
- 2 cups Chelsea Icing Sugar
- 30g butter, softened
- 1 Tbsp Chelsea Golden Syrup
- ½ tsp instant coffee dissolved in 1 tablespoon hot water
ingredients
- 2 medium bananas
- 1 cup Chelsea Icing Sugar
- 1 egg
- 1 ½ cup rice flour
- ¾ cup instant polenta (cornmeal)
- 1 tsp baking soda
- 2 tsp gluten free baking powder
- 150g butter, melted
- extra Chelsea Icing Sugar to dust
ingredients
- 1 Cup wholewheat flour
- ¼ Cup oil
- ½ Teaspoon baking soda
- 1 Teaspoon baking powder
- ½ Cup Chelsea White Sugar
- ⅛ Teaspoon salt
- 2 Bananas, very ripe, mashed
- ¼ Cup soy milk
- ¼ Teaspoon balsamic vinegar
- 1 Tablespoon Chelsea Icing Sugar (for dusting)
Icing
- ½ Cup vegan margarine
- 2 Cups Chelsea Icing Sugar
- 1 Tablespoon vanilla extract
- 2 Tablespoons soymilk
- ⅓ Cup cocoa powder
- Dash of salt
ingredients
- 2 cups flour
- 1 cup Chelsea White Sugar
- ½ cup parsley finely chopped
- 4 rashers rindless bacon finely chopped and cooked in microwave or frypan
- 2 ripe bananas mashed
- 1 ½ cups tasty cheese grated
- 2 teaspoons baking powder
- 3 eggs
- 2 cups milk
- 2 teaspoons dry mustard powder
- 150g butter
- salt and pepper to taste
ingredients
Muffins
- 1 ½ cups plain flour
- 2 tsps baking powder
- ½ tsp bicarbonate of soda
- ½ cup Chelsea Caster Sugar
- 1 large egg
- ⅓ cup grapeseed oil or vegetable oil
- 3 Tbsps Chelsea Golden Syrup
- ¾ cup milk
- 1 ripe banana, mashed
Crumble
- ⅓ cup rolled oats
- 2 Tbsps desiccated coconut
- 2 Tbsps plain flour
- 30g butter, melted
- 3 Tbsps Chelsea Soft Brown Sugar
ingredients
- 1 cup Chelsea White Sugar
- 100g butter, melted
- 3 bananas, mashed with a fork
- 3 eggs
- 1 tsp baking soda
- ½ cup low fat milk
- 150ml plain or fruit yoghurt (apricot works well)
- 2 cups flour
- 3 tsp baking powder
Lemon Icing
- 25g butter or margarine
- 2 cups Chelsea Icing Sugar
- 1-2 Tbsp lemon juice
ingredients
- 1 ½ cups self-raising flour
- ⅔ cup Chelsea Soft Brown Sugar
- ¼ teaspoon mixed spice
- ½ teaspoon bicarbonate of soda
- 2 lightly beaten eggs
- ½ cup milk
- ⅓ cup olive oil
- ¾ cup mashed ripe banana
- 1 ½ cups chopped milk chocolate
ingredients
- 2 cups self raising flour
- ½ tsp bi-carb soda
- ½ tsp cinnamon
- ¼ cup canola oil
- 1 cup buttermilk
- 2 eggs, lightly beaten
- ⅓ cup Chelsea Caster Sugar
- ⅓ cup Chelsea Soft Brown Sugar
- 1 small very ripe banana, mashed
- ¾ cup frozen or fresh blueberries
ingredients
- 125g + little bit more butter (extra is for top
- of muffin tin)
- 1 ½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup Chelsea Caster Sugar
- 1 egg, slightly beaten
- 1 cup very well mashed banana
- 1 tsp vanilla essence
- 1 cup chocolate chips
ingredients
- 1 cup Chelsea White Sugar
- 100g butter, melted
- 3 eggs
- 3 bananas, mashed
- ½ cup milk
- 1 teaspoon baking soda
- 150ml yoghurt, plain or fruit flavoured
- 2 cups self raising flour
- ½ cup Chelsea Coffee Sugar Crystals
ingredients
- 3 ripe bananas, mashed
- 1 egg, lightly beaten
- ½ cup Chelsea Raw Caster Sugar
- ⅓ cup buttermilk
- 1 tbsp butter, melted
- 1 ½ cups self-raising flour
- ¼ cup plain flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
Topping
- 1 tbsp rolled oats
- 1 tbsp Chelsea Raw Caster Sugar
ingredients
- 1½ cup banana, about 3 ripe medium bananas, mashed
- 1 large egg, lightly beaten
- ½ cup butter, melted and slightly cooled
- 1¼ cupChelsea Soft Brown Sugar
- 1¾ cups self-raising flour
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 small pinch sea salt
- 12 dried banana chips (optional)
- 3 tablespoons Chelsea Demerara Sugar
- ¾ cup Chelsea Raw Caster Sugar
- ¼ cup boiling water
- 50g unsalted butter
- ½ teaspoon vanilla essence
- ½ cup thick cream
- a few slices of fresh banana (optional)
ingredients
- 1 cup Chelsea Dark Cane Sugar (200g)
- 100g butter, melted
- 3 eggs
- 3 bananas, mashed with a fork
- ½ cup Meadow Fresh Milk (125ml)
- 1 tsp Edmonds Baking Soda
- 150g Meadow Fresh Kalo Yoghurt (vanilla bean works well)
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 Tbsp Edmonds Baking Powder
Caramel Cream Cheese Icing
- ½ cup Chelsea Dark Cane Sugar (100g)
- 60g butter
- 2 Tbsp Meadow Fresh Milk
- 200g Meadow Fresh Traditional Cream Cheese, at room temperature
- 2 cups Chelsea Icing Sugar (300g)
- Grated or finely chopped milk or dark chocolate, to decorate (optional)
ingredients
- 1 ½ cups self-raising flour
- ½ cup rolled oats
- ½ cup Chelsea Raw Sugar
- ¼ cup Chelsea Organic Coconut Sugar
- ¼ cup desiccated coconut
- 1 cup buttermilk
- 2 extra large eggs
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- ½ cup fresh/frozen raspberries
ingredients
CAKE
- ½ Cup Butter
- 1 ½ Cups Chelsea White Sugar
- 1 Cup Mashed Ripe Banana
- 2 Eggs, beaten
- 4 Tablespoons Sour Cream
- 1 Teaspoon Each of Baking Powder and Baking Soda
- 1 ¾ Cup Flour, sifted
- 1 Cup Chopped Nuts, Pecans, Walnuts or Macadamias
ICING
- 1 ½ Cups Chelsea Icing Sugar
- 3 Tablespoons Softened Butter
- Grated Rind of ½ Orange
- Orange Juice
ingredients
- 2 cups Edmonds Standard Grade Flour
- 1 teaspoon Edmonds Baking Soda
- 1 tea spoon Edmonds Baking Powder
- 1 cup Chelsea White Sugar
- 1 egg
- ¾ cup Simply Canola Oil
- 4 mashed bananas
ingredients
Cake
- 125g Olivani Margarine, softened
- ¾ cup Chelsea Organic Coconut Sugar
- 3 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot coconut milk
- 1 cup ground almonds
- ¾ cup coconut flour
- 1 tsp Edmonds Baking Powder
Icing
- 1½ cups Chelsea Icing Sugar
- 1tsp cocoa powder
- 1 Tbsp Olivani Margarine (softened)
- 1-2 Tbsp boiling water
Coconut Caramel
- 380gms coconut milk
- 80gms Chelsea Organic Coconut Sugar
- ½ tsp salt
- 1 tsp coconut oil
- 1 tsp vanilla extract
ingredients
- 1 cups Chelsea White Sugar
- 1½ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Soda
- 1 tsp salt
- 3 ripe bananas, mashed (The skins should have black spots on them)
- ¼ cups butter, melted
- 1 egg
- Optional Handful of dried fruit, nuts, chocolate chips
ingredients
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- ½ tsp salt
- 3 large ripe bananas (mashed)
- 3/4 cup Chelsea White Sugar (170g)
- 1 egg
- 80g butter, melted
learn about baking
How to Choose SugarFor Baking?
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