One egg banana cake with orange icing

One Egg Banana Cake

Originally published as “Banana Cake” in The Central Queensland Herald, Thursday the 14th June 1951

The cake in the photo above is made with all vegan ingredients.


3 mashed bananas

1/4 lb or 120gm of butter or dairy free margarine

1 cup of sugar (these are 240 ml or standard US cups)

1 egg or equivalent of vegan egg substitute

2 cups of plain or all purpose flour

1 1/2 teaspoons of baking powder

1 cup of milk or soy milk

1/2 teaspoon bicarbonate of soda (known as baking soda in some countries)


Preheat your oven to 180 degrees C or 350 degrees F

Grease a 22 cm or 9″ cake tin or other cake tin of similar size

Cream the sugar and butter together

Add the beaten egg

Mix in the mashed bananas

Gently mix in the siftted flour and baking powder

Dissolve the bicarb soda in the milk and add it to the batter

Bake for 1 hour or until cooked

If desired top with lemon, chocolate or orange icing.

One egg banana cake with orange icing

Orange Icing

This icing can be used with all sorts of cakes.

Above you can see it on the One Egg Banana Cake.

This recipe has been published a great deal in vintage Australian newspapers. I found it in the Queanbeyan Age and Queanbeyan Observer, Friday the 17th November 1916


1/2 lb or 240gm of icing sugar or powdered sugar.

A couple of tablespoons of pulp-free orange juice.


Sift the sugar.

Warm the orange juice in a saucepan and add the icing sugar.

Heat gently until melted and pour over your cooled cake.