• 1½ cups self-raising flour
  • ½ tsp baking soda
  • 1 cup soft brown sugar, tightly packed
  • ½ cup vegetable oil
  • 3 eggs, beaten
  • 1½ cups mashed ripe banana (approx. 3 large bananas)
  • Zest of ½ orange

  • Chocolate and Orange Frosting:
  • 100g butter, softened
  • 1½ cups icing sugar
  • 2 Tbsp cocoa
  • Juice of approx. ½ orange
  1. Preheat the oven to 180°C (conventional bake). Grease and line the base of a 22 cm cake tin with baking paper.
  2. Sift the self-raising flour and baking soda into a mixing bowl. Stir in the brown sugar. Make a well in the centre of the dry ingredients and add the oil, beaten eggs, mashed banana and orange zest. Mix to combine ingredients. Pour into prepared cake tin.
  3. Bake for 45–50 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave in the tin for 10 minutes before turning onto a wire rack to cool. When cold, ice with chocolate and orange frosting.
  4. To make the Chocolate and Orange Frosting: Using an electric beater, beat the softened butter until pale. Sift in the icing sugar and cocoa and beat together adding enough orange juice so that the frosting is smooth and spreadable.

Top Tips

  • Freeze un-iced cake wrapped tightly in plastic wrap. Thaw before topping with the frosting.

Swap it out

  • To make cake dairy free, replace butter in frosting with margarine or omit frosting and dust cake with icing sugar.
  • Replace the brown sugar with white sugar.
  • Sprinkle over finely chopped walnuts over the top of the iced caked.
  • Top the cake with a cream cheese and orange or lemon frosting – see our recipe below:

Cream Cheese and Orange or Lemon Frosting

  • 100g spreadable cream cheese
  • 1 ½ - 2 cups icing sugar
  • Zest and juice from ½ orange or lemon

Beat together cream cheese and 1 ½ cups of the measured icing sugar with the orange or lemon zest and juice. Add extra icing sugar if necessary to make a spreadable consistency.

Rate and Review

15 Ratings

Reviews (15)

Heather Edge's Review | Rating

Moist cake not overly sweet with tasty icing - easy to follow recipe.

Peg's Rating
marina Jamieson's Rating
Roberta's Rating
Giselle's Rating
Terry's Review | Rating

such a yummy moist cake!!! The fresh orange really made it a lovely flavour. The icing is such a yummy flavour as well. Its one of the best banana cake i have made.

Leanne Johnson's Review | Rating

I love this recipe! It's really simple and tastes great. I use coconut oil and cook it for 10 mins longer than stated. I also sprinkle icing sugar on top instead of frosting as the cake is sweet enough. This is now my go-to banana cake recipe.

Wendy Simpson's Review | Rating

Love,y moist cake, very easy to make, stays moist for a good length of time.

Margaret Barlow's Review | Rating

very nice margaret

Maraea's Review | Rating

Love the recipes, have made some of the ones I like
Pickets banana cake, bread pudding,
Love it

caz marsh's Review | Rating

5 this recipe is everything it promises, tasty, easy & moist! My new go to’ sorry Edmonds!

Eva Katipa's Review | Rating

Moist, scrumptious and so easy to make!

Melissa simonsen's Review | Rating

Delicious! Orange zest tops it off

Annette Campbell-Orpin's Review | Rating

our new favourite. love how the orange just lifts the flavour. so easy to make & never last long in our house.

Pam Budd's Review | Rating

Easy & simple to make when you are short of time. I left out the orange out as we didn’t have any. Recipe is definitely a keeper!