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Soft Brown Sugar
This popular sugar is used...
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Cakes
Banana Cake (egg free and dairy free)
15 mins
25 mins
Easy
10
Thanks to Angela, one of our Recipe Club Members, for this recipe and her photo. We love that it is not only egg free but has the option to make it dairy free too!
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- Ingredients
- Method
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)
Additional tips
Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).
Chelsea Products in Recipe
Reviews
96
What did you think of this recipe?
Andrea
This was one of the nicest dairy and egg free recipes we have found! Just delicious, so easy to make and rose beautifully, so very light and moist. Will definitely be making it again.
5
Hannah
5
Tina
This cake is mooooist and delicious!! About to cook it again shortly. Thank you
5
Holly
Super easy recipe, especially when you haven't got any eggs!
5
Ayu
Easy to follow recipe. Great for my egg allergy daughter and vegan friends.
5
Sasha
This is a favorite go.to.birthday cake recipe in our house. The kids always ask for it!!! Lovely texture and flavour
5
Jess
It's amazing
5
Hannah
Quick easy and yum
5
Adrienne
Excellent cake, works as muffins just fine as well. Easy to make and a hit every time.
5
Adrienne
Excellent cake, works as muffins just fine as well. Easy to make and a hit every time.
5
Method
Preheat oven to 180°C bake. Grease a ring or bundt tin well.
Sift flour, baking powder, baking soda, cinnamon and ginger into a large bowl. In a separate bowl, stir mashed banana, Chelsea Soft Brown Sugar and oil together until well combined.
Add banana mixture to dry ingredients and fold in until almost combined. Stir in milk to create a just-moist mixture.
Transfer to prepared tin and spread out evenly. Bake for 30-35 minutes, until a skewer inserted into the centre comes out with just a few moist crumbs.
Allow to cool in pan for 20 minutes before carefully inverting onto a wire rack to cool completely.
Cake can be eaten un-iced, dusted with Chelsea Icing Sugar, or iced with a lemon glaze (see below). Freezes well un-iced.
Icing
Place Chelsea Icing Sugar in a medium jug. Add enough lemon juice to form an easy drizzling consistency. Drizzle over the top of the cooled cake and leave to set.
Additional tips
Place a double layer of baking paper across top of tin to prevent cake browning too quickly (avoiding contact with cake mixture).
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
96
What did you think of this recipe?
Andrea
This was one of the nicest dairy and egg free recipes we have found! Just delicious, so easy to make and rose beautifully, so very light and moist. Will definitely be making it again.
5
Hannah
5
Tina
This cake is mooooist and delicious!! About to cook it again shortly. Thank you
5
Holly
Super easy recipe, especially when you haven't got any eggs!
5
Ayu
Easy to follow recipe. Great for my egg allergy daughter and vegan friends.
5
Sasha
This is a favorite go.to.birthday cake recipe in our house. The kids always ask for it!!! Lovely texture and flavour
5
Jess
It's amazing
5
Hannah
Quick easy and yum
5
Adrienne
Excellent cake, works as muffins just fine as well. Easy to make and a hit every time.
5
Adrienne
Excellent cake, works as muffins just fine as well. Easy to make and a hit every time.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
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
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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