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Banana Cake (egg free and dairy free)
Banana Cake (egg free and dairy free)
Cakes

Banana Cake (egg free and dairy free)

4.8
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

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
approved=true&orderBy=-hs_createdate&limit=10&offset=30


{has_more=true, offset=40, total=93, results=[{comment_text=Easy recipe, tastes great, very moist, approved=true, user_name=Claudine Smith, hs_createdate=1702249877074, rating_new__1_5_=5, id=11175566358}, {comment_text=Delicious!!!, approved=true, user_name=Carol, hs_createdate=1702249876860, rating_new__1_5_=5, id=11175411090}, {comment_text=This cake was absolutely delicious and will be my go to banana cake recipe from now on. Thanks for sharing, approved=true, user_name=Ruthanne, hs_createdate=1702249876675, rating_new__1_5_=5, id=11175605007}, {comment_text=I made little cupcakes with this recipe. Delicious and moist!, approved=true, user_name=Philippa Scott, hs_createdate=1702249876639, rating_new__1_5_=5, id=11175531909}, {comment_text=This is a wonderful cake to make and a really great base for other cakes. I have now substituted the bananas for other fruit or carrots and mixed with the spices to create a whole new taste based on this 1 great recipe. It is a family must have., approved=true, user_name=Nic.k, hs_createdate=1702249876601, rating_new__1_5_=5, id=11175479695}, {comment_text=I doubled this recipe and used wholemeal flour and cooked it for 40 mins. Turned out great! So moist and it has a very lovely flavour, approved=true, hs_createdate=1702249875538, rating_new__1_5_=5, id=11175452033}, {comment_text=My husband and I have just embarked on a plant-based diet and have been looking for some good Kiwi comfort food staples. This is it! Moist and delicious and the first pieces served still warm with a light plant based “butter“ spread. Delicious!, approved=true, user_name=Marcia Nu‚Äôu-Marshall, hs_createdate=1702249875445, rating_new__1_5_=5, id=11175679886}, {comment_text=

I hardly ever bake hubby loves to bake so made the eggless banana cake, wow i haven't lost my touch, scrummy

, approved=true, user_name=Annette, hs_createdate=1702249875413, rating_new__1_5_=5, id=11175465871}, {comment_text=Super easy to make & it tastes amazing! I modified it slightly & did self raising flour (1&a half cups, and 1/2 cup almond meal), just under 1/2 a cup of oil & added in 2 tablespoons of yoghurt & reduced the milk to 1/4 of a cup. Added in a bit of apple cider vinegar to make sure it was light & fluffy- turned out absolutely perfect, approved=true, user_name=Claire, hs_createdate=1702249874791, rating_new__1_5_=5, id=11174113891}, {comment_text=Beautiful recipe, super easy to make. I added a bit more oat milk and oil so it was slightly more moist. Came out perfect, bravo!, approved=true, user_name=Becca, hs_createdate=1702249874744, rating_new__1_5_=5, id=11175396986}]}
Reviews
93

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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).

Reviews
93

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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