Banana and caramel cake


One of the undeniable things about baking is that you get out what you put in – the better the ingredients you use, the better the results. While there are a few tips and tricks that can help improve your baking, the difference between a nice cake and a delicious cake all comes down to one thing – the ingredients.

Luckily there are lots of high quality ingredients hitting the shelves that won’t set you back a fortune while still taking your baking to the next level – and that’s where Chelsea Organic Coconut Sugar comes in.

Not only does it make a delicious alternative to sugar in your morning coffee, Chelsea Organic Coconut Sugar is a perfect alternative to cane sugar to use in baking. You can easily switch it into recipes that call for white or brown sugar – without any complicated conversions. Need a cup of sugar? Then use a cup of Chelsea Organic Coconut Sugar instead. Too easy!

Wondering what Chelsea Organic Coconut Sugar is? It’s simply a natural sweetener made from flower bud sap from coconut palms. The flavour is similar to brown sugar, but with a subtle caramel taste to it. Simply put, it’s delicious.

Psst – want to be in to win a $50 Chelsea prize pack? Then scroll down to the bottom of this post and get your entry in!


And what better way to make those beautiful, rich flavours shine than by using it to make a delicious banana and caramel cake?  Yip – this cake stars one of the most perfect flavour marriages of all time. And it’s super simple to make.

Made with yoghurt instead of milk and a generous helping of mashed banana, this cake is deliciously moist – and stays that way even days after baking… If it lasts that long, that is! Like all good banana cakes the flavour deepens slightly over time, so this is a great ‘make ahead’ cake – bake it one day, ice it the next and you’ll be onto a winner.

You’ll need caramel sauce to make the rich, creamy caramel buttercream this banana cake is lathered in and I definitely recommend making your own – there’s nothing quite like homemade caramel sauce! Plus when you make it using Chelsea Organic Coconut Sugar the flavours develop deeper, quicker so it’s even easier to make.

Happy baking!


Banana cake
Makes two 6 inch cakes


  • 150g butter, softened
  • ¾ cup Chelsea Organic Coconut Sugar
  • 3 eggs
  • ¼ cup vanilla yoghurt
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 375-400g banana (approx. 4 medium or 3 large), mashed


  1. Preheat oven to 180 degrees Celsius. Grease and line two 6 inch cake tins and set aside.
  2. Place butter in a bowl and beat until creamy. Add Chelsea Organic Coconut Sugar and cream until pale and fluffy, scraping the sides as required.
  3. Add eggs one at a time, mixing well between each addition. Add yoghurt and mix until well combined.
  4. Add dry ingredients and mix until just combined – the batter will be quite stiff.
  5. Add mashed banana and mix until well combined.
  6. Divide batter equally between two prepared cake tins. Place in oven and bake for 45-50 minutes or until an inserted skewer comes out clean. Remove from oven and allow to cool – overnight is best as the flavours will develop further.


You will need

  • One recipe of caramel buttercream made using coconut sugar caramel sauce
  • Cake stand or board
  • Offset spatula
  • 1M decorating tip (or similar) with piping bag
  • Assorted decorations including banana chips, mini marshmallows and sugar pearls


  1. Once cool, level cakes using a sharp knife. Place one cake on a cake stand or board, holding in place with a small amount of prepared buttercream.
  2. Scoop approx. ¾ cup of caramel buttercream onto cake and smooth to edges using an offset spatula.
  3. Place second cake on top so it sits perfectly in line with bottom cake. Dollop a generous amount of buttercream on to the cake and spread towards the edges, smoothing excess down the side of the cakes. Continue until cake is covered.
  4. Smooth icing if required. Scoop remaining buttercream into piping bag and pipe small decorations on top of cake – for example, squiggles or stars. Arrange small decorations around piped icing. Finish with drops of homemade caramel sauce.


The lovely team at Chelsea have given me a fabulous Chelsea pack to give away to one lucky reader, loaded with Chelsea sugars and syrups – including Chelsea Organic Coconut Sugar, so you can make this delicious recipe at home!

To enter, simply use the gadget below to tell me what you would most like to try baking with Chelsea Organic Coconut Sugar and why. Check out the ‘recipes’ section of my blog, visit Chelsea’s website or search #chelseasugar if you need some inspiration. Too easy!

a Rafflecopter giveaway

This post was made possible with thanks to Chelsea Organic Coconut Sugar. All opinions are my own.

Entries close 11:59pm Wednesday 28 October. The winner will be chosen at random and notified on Thursday 29 October. Sorry – this giveaway is only open to New Zealand residents.

Related posts:

  • susan

    I would like to try Chelsea coconut sugar instead of ordinary sugar. I think organic coconut sugar is much healthier and natural than ordinary sugar.

  • Claudia Brick

    Your frosting looks gorgeous – I can imagine that the caramel would go so well with banana flavours too. Love the sound of yogurt in the cake for extra moistness! <3

    • Kirsten

      Thanks so much Claudia! Caramel and banana is one of my favourite combos, it’s just so perfect together :)

  • Benjamin Weingarten

    Banana and caramel cake is my favorite cake. It looks so yummy and delicious specially silver balls and cream. I have never made this cake, but after see this cake I want to make this one. I will try this coming Sunday. Thanks