Banana Cake Recipe NZ: Best from Edmonds & Chelsea

Few baked goods feel as comforting in a Kiwi kitchen as a well-made banana cake—and New Zealand home bakers have two reliable reference points when the craving hits: Edmonds and Chelsea Sugar. Both brands have versions that have stayed popular on Kiwi benches and in community halls across the country. This guide walks through the classic methods, what makes them different, and how to adapt them whether you want something ultra-moist, dairy-free, or topped with chocolate icing.

Typical bananas used: 3–4 medium mashed · Common flour amount: 2–2.5 cups · Eggs in most recipes: 2–4 · Prep time standard: 15 minutes

Key measurements and timing from top NZ baking sources provide the reference points below.

Best Banana Cake Recipe NZ

The Edmonds Banana Cake and Chelsea Sugar Banana Cake represent two distinct approaches to the same Kiwi classic. The Edmonds version is a soft, moist cake from the Edmonds Cookery Book, a trusted staple in New Zealand home kitchens for decades. The Chelsea recipe offers its own moist take, with a version dating back to 1970.

Ingredients from top sources

• Edmonds classic: 125g butter, ⅓ cup Chelsea White Sugar, 2 eggs, 3 mashed bananas, 1½ cups plain flour, 1 tsp Edmonds Baking Soda dissolved in ¼ cup hot milk, 1 tsp Chelsea Baking Powder
• Chelsea Moist (1970): 1 cup Chelsea White Sugar, 100g melted butter, 2 eggs, 1 cup mashed bananas, 2 cups self-raising flour, 1 tsp baking soda, ½ cup low-fat milk
• Chelsea Easy: ⅓ cup Chelsea White Sugar, 125g butter, 2 eggs, 3 mashed bananas, 2 tsp baking powder

Step-by-step baking

1. Preheat oven to 180ºC. Grease a 20cm deep round tin (Edmonds) or a similar round tin (Chelsea)
2. For Edmonds: cream butter and sugar until light, add eggs one at a time. For Chelsea 1970: use melted butter instead of creaming.
3. Fold in mashed bananas. In the Edmonds method, dissolve baking soda in hot milk before adding to the creamed mixture.
4. Add flour and baking powder (and baking soda for Chelsea versions). Mix until just combined—avoid over-mixing.
5. Bake for 50 minutes (Edmonds) or 50–60 minutes (Chelsea), until a skewer comes out clean or with few moist crumbs.
6. Cool in the tin for 10 minutes before transferring to a wire rack

Tips for best results

• Use overripe bananas—they contribute natural sweetness and moisture that underripe fruit simply cannot match
• For the Edmonds sandwich variation, divide the batter between two 20cm tins and bake for 25 minutes
• Chelsea suggests adding yoghurt or sour cream for extra tenderness and moistness
• Transfer the cake to a wire rack 10–15 minutes after removing from the oven

Moist Banana Cake Recipe NZ

Moisture is the defining quality of a good banana cake, and both Edmonds and Chelsea have built their reputations on delivering it. The difference lies in the fat choice, the dairy addition, and the banana-to-flour ratio.

Key moistness factors

• Overripe bananas: Essential for moisture. Use bananas with dark spots or fully blackened skins—they break down more easily and release liquid that blends into the batter
• Yoghurt or sour cream: Chelsea’s Banana Cake recipe includes 150ml Meadow Fresh Yoghurt, which adds tenderness and a subtle tang
• Melted butter: The Chelsea 1970 recipe uses 100g melted butter rather than creamed butter, resulting in a denser, more moist crumb
• Banana quantity: Chelsea’s 1970 recipe uses 1 cup mashed bananas; the Easy version uses 3 mashed bananas (about 1–1.5 cups depending on size)

Oil vs butter options

Butter can be replaced with an equal amount of oil for a moister texture, though the flavor profile shifts slightly—oil cakes tend to taste less rich but stay fresher longer.

• Butter-based: Edmonds classic uses 125g butter, creamed with sugar
• Oil-based: Swap butter for a neutral oil (vegetable, canola) in the same weight measure
• Dairy-free: Use Olivani Spread instead of butter, and substitute soy or oat milk for the milk component in the Edmonds recipe

Easy Banana Cake Recipe NZ

The Chelsea Easy Banana Cake strips the recipe to its essentials—fewer ingredients, straightforward method, no fancy techniques—so a first-time baker can produce a credible result in under an hour and a half total.

Simple ingredient list

• ⅓ cup Chelsea White Sugar
• 125g butter
• 2 eggs
• 3 mashed bananas
• 2 tsp baking powder
• Optional: 1 tsp vanilla essence, a pinch of salt

This recipe does not require dissolving baking soda in hot milk, unlike the Edmonds method, which simplifies the process considerably.

Quick prep steps

1. Preheat oven to 180ºC. Grease and line a round cake tin.
2. Cream butter and sugar together until fluffy.
3. Beat in eggs one at a time.
4. Fold in mashed bananas.
5. Sift in flour and baking powder, mix until just combined.
6. Bake for 50–55 minutes. Test with a skewer—clean or with few moist crumbs means done.
7. Cool for 10 minutes in tin before wire rack.

Old Fashioned Banana Cake Recipe NZ

The “old fashioned” label in NZ baking usually points to a recipe with roots in a classic cookbook, minimal fuss, and a method that predates modern baking shortcuts. Both Edmonds and Chelsea’s 1970 Moist Banana Cake fit this description.

Traditional Kiwi method

The Edmonds Banana Cake is a classic from the Edmonds Cookery Book, a Kiwi favourite. Its method involves creaming butter and sugar, then adding eggs one at a time—a technique that was standard in home baking before oil-based recipes became popular.

The Chelsea Moist Banana Cake from 1970 represents a parallel tradition: it uses melted butter, self-raising flour, and milk, and takes a simpler approach to assembly.

Classic variations

• Sandwich cake: Divide Edmonds batter between two 20cm tins, bake for 25 minutes, and sandwich with icing between layers
• Cupcakes: The Chelsea chocolate icing recipe can yield 12 cupcakes from the base batter, baked for 20 minutes at 180ºC
• Gluten-free adaptation: Edmonds offers a gluten-free banana loaf using 200g gluten-free plain flour, baked at 175°C for 50 minutes in a 22×12cm tin

Easy Moist Banana Cake Recipe NZ with Oil

Oil-based banana cake has gained popularity because it produces an exceptionally moist crumb that stays fresh for days. Swapping butter for oil also simplifies the method—no creaming required—and reduces preparation time slightly.

Oil substitution guide

Replace butter with an equal weight of neutral vegetable oil or melted coconut oil. The result is a denser, moister cake that keeps well at room temperature for 2–3 days.

• Edmonds oil adaptation: Use 125ml neutral oil in place of 125g butter. Reduce mixing time—the batter will be thinner than a butter-based version.
• Chelsea oil adaptation: Replace 100g melted butter with 100ml oil for the 1970 recipe; the self-raising flour handles the lighter texture without additional leavening adjustment.
• Flavour consideration: Oil cakes have a slightly different flavour profile—less buttery, more banana-forward. Some bakers prefer adding a teaspoon of vanilla to compensate.

Chocolate chip add-in

Chocolate chips are a natural pairing with banana cake. Fold ½–¾ cup of dark or milk chocolate chips into the batter after mixing the dry ingredients:

• Use standard-sized chips rather than chunks for even distribution
• Toss chips in a little flour before adding to prevent sinking
• Reduce oven temperature by 5°C if baking in a dark tin, as chocolate chips can burn more easily

NZ Banana Cake Variations and Add-Ins

Beyond the classic recipes, NZ bakers have developed practical adaptations for dietary needs, different formats, and flavour variations that work within the framework of the Edmonds and Chelsea methods.

Gluten-free and dairy-free options

• Edmonds Gluten-Free Banana Loaf: Replaces standard flour with 200g gluten-free plain flour (about 1.5 cups). Uses 75g unsalted butter or Olivani Spread, and bakes at 175°C for 50 minutes in a 22×12cm tin. Cool in tin for 30 minutes before removing.
• Dairy-free Edmonds: Swap butter for Olivani Spread and use soy or oat milk instead of regular milk. The baking soda dissolve step remains the same.

Making cupcakes and mini loaves

The Chelsea Banana Cake base recipe converts easily to cupcakes—fill 12 cupcake cases and bake for 20 minutes at 180ºC. For mini loaves, divide batter among three 12×7cm mini loaf tins and reduce baking time to 35–40 minutes.

NZ Banana Cake Icing Options

A banana cake without icing can stand alone as a simple tea cake, but NZ home bakers typically finish it with something sweet. Chelsea Sugar’s official recipes suggest three primary icing directions.

• Chocolate icing: Mix Chelsea Icing Sugar, cocoa powder, softened butter, and a little boiling water until smooth. Spread over cooled cake
• Lemon icing: Combine Chelsea Icing Sugar with lemon juice and Tararua Butter for a sharp, sweet contrast that cuts through the banana flavour
• Cream cheese frosting: Beat 250g cream cheese with 60g softened butter, 2 cups icing sugar, and 1 tsp lemon juice until fluffy. Pipe or spread over cooled sandwich layers
• Buttercream: Standard buttercream works as a neutral vehicle for banana flavour

Storing and Freezing NZ Banana Cake

Proper storage extends the life of a banana cake significantly, and both brands offer specific guidance on how to keep the cake fresh.

Room temperature storage

• Wrap the cooled cake tightly in plastic wrap or place in an airtight container
• Keeps for 2–3 days at room temperature; oil-based versions last slightly longer
• Do not refrigerate—refrigeration dries out the crumb faster than leaving it at room temperature

Freezing instructions

Banana cake freezes well for up to three months when wrapped tightly in plastic and sealed in an airtight container. Thaw at room temperature for 2–3 hours before serving. If the cake has been iced, freeze before icing and add frosting after thawing.

Frozen bananas can be used for baking after thawing and draining any excess liquid—the texture remains ideal for banana cake because the fruit is already overripe.

Troubleshooting Common NZ Banana Cake Problems

Even reliable recipes can produce unexpected results. Here are the most common issues NZ home bakers encounter and how to address them based on official recipe guidance.

• Dry cake: Almost always caused by overbaking or underripe bananas. Use only dark-spotted or fully blackened bananas, and test with a skewer 5 minutes before the minimum bake time.
• Sunken middle: Indicates the oven was too hot initially or the leavening was past its best. Test baking powder freshness by dropping a pinch in water—it should fizz immediately.
• Heavy density: Over-mixing develops gluten in the flour, creating a tough crumb. Mix until the flour just disappears into the wet ingredients.
• Banana flavour too strong: Reduce banana quantity by ¼ cup—some prefer a milder banana presence, particularly for children
• Uneven rising: Ensure tins are not more than two-thirds full and the oven is properly preheated to 180ºC

To achieve a moist banana cake, use overripe bananas as they add natural sweetness and moisture.

— Chelsea Sugar (NZ sugar brand with multiple banana cake variants)

Try our classic Edmonds banana cake recipe – soft, moist and full of flavour.

— Edmonds Cooking (classic Kiwi baking authority from the Edmonds Cookery Book)

Related reading: Edmonds Banana Cake · Chelsea Banana Cake

Edmonds and Chelsea deliver classic moist banana cake, while a gluten-free banana cake adapts the recipe perfectly for gluten-sensitive bakers seeking the same tender crumb.

Frequently asked questions

For Kiwi home bakers, the choice between Edmonds and Chelsea comes down to texture preference: the Edmonds cream method produces a lighter, fluffier crumb, while Chelsea’s 1970 approach delivers a denser, richer result. Both bake at 180ºC for roughly 50 minutes and freeze well for up to three months. If moisture is the priority, overripe bananas and a yoghurt addition are the two most reliable levers—oil substitution works as a shortcut but changes the flavour profile noticeably.