Here’s your new go-to banana cake recipe, super moist and easy to make. With the addition of orange, it’s a tasty twist on a classic!
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 ½ cups self-raising flour
½ tsp baking soda
1 cup soft brown sugar, tightly packed
½ cup vegetable oil
3 eggs, beaten
1 ½ cups mashed ripe banana (approx. 3 large bananas)
Zest of ½ orange
Chocolate and Orange Frosting:
100 g butter, softened
1 ½ cups icing sugar
2 Tbsp cocoa
Juice of approx. ½ orange
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How do I make it ?
Preheat the oven to 180°C (conventional bake). Grease and line the base of a 22 cm cake tin with baking paper.
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.
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.
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.
Kraft Kitchen 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: