Icing Sugar
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.
Lemon Icing
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!
, approved=true, user_name=Jess, hs_createdate=1702249879890, rating_new__1_5_=5, id=11175484780}, {comment_text=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., approved=true, user_name=Emma, hs_createdate=1702249879452, rating_new__1_5_=5, id=11175475806}, {comment_text=Can I use strawberry flavoured yoghurt?CHELSEA: Yes, that should be yum :-), approved=true, user_name=Roi, hs_createdate=1702249879397, rating_new__1_5_=3, id=11175659429}, {comment_text=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., approved=true, user_name=New baker, hs_createdate=1702249878808, rating_new__1_5_=5, id=11175452171}, {comment_text=A good recipe for the novice, tasty food and healthy despite the sugar., approved=true, user_name=Mark Baird, hs_createdate=1702249878773, rating_new__1_5_=5, id=11175659422}, {comment_text=A very tasty recipe that we enjoyed., approved=true, user_name=Jess, hs_createdate=1702249878672, rating_new__1_5_=5, id=11175411107}, {comment_text=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, approved=true, hs_createdate=1702249878668, rating_new__1_5_=4, id=11175546139}, {comment_text=I am not a good cake baker but this recipe is amazing. Just baked the cake and it turned out perfectly. We ate a piece while it was still warm. Delicious!! Highly recommend!!, approved=true, user_name=Patricia, hs_createdate=1702249878464, rating_new__1_5_=5, id=11175696780}, {comment_text=My cake wasn't cooked properly in the time stated either and sunk because i'd taken it out of the oven thinking it was done., approved=true, user_name=Vicki, hs_createdate=1702249878176, rating_new__1_5_=3, id=11175365642}, {comment_text=Lovely recipe. Wonderful moist cake. Will use this again definitely, approved=true, user_name=Dawn, hs_createdate=1702249877837, rating_new__1_5_=5, id=11175370116}]}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.
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.
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.
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.
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!
Icing
Topping (optional)
Muffins
Chocolate Icing
Topping
Cream Cheese Icing
Banana cake option
Chocolate cake option
Icing
Muffins
Crumble
Lemon Icing
Topping
Caramel Cream Cheese Icing
CAKE
ICING
Cake
Icing
Coconut Caramel
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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!