Banana Cake Recipe NZ | Edmonds Cooking

Name: Banana Cake Recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 125g butter, softened; ¾ cup Chelsea White Sugar; 2 eggs; 1 - 1 ½ cups or 3-4 mashed ripe bananas; 1 tsp Edmonds Baking Soda; 2 Tbsp hot Meadow Fresh Milk; 2 cups Edmonds Standard Flour; 1 tsp Edmonds Baking Powder; Chocolate or Lemon Icing; Chelsea Icing Sugar (optional); Nuts & fruit to garnish (optional)

Method

Preheat the oven to 180ºC. Butter the inside of a 20cm deep round cake tin and line the base with baking paper.
Cream the butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each addition.
Add the mashed banana and mix well.
Stir the baking soda into the hot milk and add to creamed mixture, then sift the dry ingredients together and fold through the creamed mixture.
Scoop the mixture into the prepared tin, level the top, and bake for about 50 minutes or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a wire rack to cool. When cold ice with Lemon or Chocolate Icing or dust with icing sugar.

Variation:

You could also bake the mixture in two 20cm round sandwich tins for 25 minutes. Sandwich the cakes together with whipped cream and sliced banana and dust the top with icing sugar.
If you want to make this cake completely Dairy Free, you can swap out the butter for Olivani Spread and replace the milk for a milk alternative (if you want the closest match to the original cake, soy or oat milk usually give the best results)

Frequently Asked Questions

What is the best way to keep banana cake moist?

Banana cake keeps its lovely soft texture when stored in an airtight container. You can leave it at room temperature for up to 3 days, or keep it in the fridge for longer freshness. Wrapping the cake (or slices) before freezing also locks in moisture if you want to save some for later.

Can I freeze banana cake?

Yes, banana cake freezes beautifully. Once cooled, wrap the whole cake or individual slices tightly in cling film, then pop into an airtight container or freezer bag. It will keep for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.

What bananas are best for banana cake?

The best bananas for banana cake are overripe ones with lots of brown spots on the skin. They’re softer and much sweeter, giving your banana cake recipe the best flavour and texture. Try mashing overripe bananas and freeze them until you are ready to make banana cake, banana muffins or banana loaf.

Can I make banana cake without icing?

Absolutely. Banana cake is delicious on its own, with a simple dusting of icing sugar, or lightly buttered. If you’d like to ice it, chocolate icing or cream cheese icing are classic favourites.

Can I make banana cake dairy free?

Yes, this banana cake recipe can easily be made dairy free. Simply swap the butter for a dairy-free spread such as Olivani, and replace the milk with a plant-based option. For the closest match to the original cake, soy or oat milk usually give the best results.

Add your review

Bai Tami aunty mom

I like it but I also do not like it

Susan Johnson

Perfect cake love it

Luke

Favourite way to use up ripe bananas! :)

mcmilon

yummy

Joyce Ripley

Absolutely yummy the perfect recipe I bake wherever family is hungry for it very moist and light thank you.

Rihannah

Tasted nice but a tad dry

isaac

its lovly with choclate iceinng

Tracy Farrow

I've always used my old school Edmonds book and pretty much know this recipe off by heart. However the recipe book only requests 8oz of flour (1 cup) and this online recipe asks for 16oz flour (2 cups). Is this an error?