My mum?s super easy super delicious banana cake

I want to let you in on a little fact. It’ll either make you love this banana cake recipe, or well, make you not love it but here it is: this recipe contains condensed milk. And because I could more than happily sustain life by injecting condensed milk directly into my blood stream, this fact means that I Absolutely Love This Recipe and also because I do believe sharing is caring, here I am sharing it with you.

My mum’s banana cake recipe.

As you can imagine, this recipe has been honed to laser perfection over the years. It’s unique not only because it uses condensed milk *nom* but also includes the juice of an orange, resulting in seriously the moistest, softest, most scrumptious banana cake you’ll ever have.

My mum usually bakes them in two loaf tins, but I’m sure you can also make it in one round tin if you so please

And I pried the recipe away from her little hands just to share with you. See how much I love you guys?

Happy baking!

ps. For those of you orange haters out there (which kinda sorta includes me, I don’t like orange flavoured cakes, especially with chocolate!), you can’t taste the orange juice in this recipe. It just makes it moister!

Banana cake


225 grams sugar (mum sometimes reduces this to 180 grams depending on how sweet she wants it)

250 grams butter

3 eggs

3-4 medium sized banana, ripe (equivalent of 1 cup mashed)

280 grams plain flour

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons condensed milk

Juice of 1 orange (approx 100mL)




Preheat oven to 170°C/340°F.
Beat butter and sugar together until creamy, then add eggs one at a time and continue to beat until mixed.
Mix in flour, baking powder and baking soda until properly combined.
Add condensed milk, orange juice and mashed banana and continue to mix.
Line two loaf tins or one round tin.
Bake in preheated oven for 35 minutes (for two loaf tins) – try 40 minutes for a round tin. Cake is cooked when an inserted skewer comes out clean.




Serves 10-12.