Recipe by justcallmetoni
Bananas and lime work well together in general evoking tropical flavors. This cake is actually from the UK, from a volume given to me in a cookbook swap. After GEMA's disappointing review, I made this myself and made some minor changes (namely reducing the flour by two tablespoons and adding a tablespoon of yogurt) and clarifying the directions according to preparation in my own kitchen. I found the cake to be a lovely snacking cake perfect as a midday sweet or informal dessert. As a low-fat chef, I was pleased to find the cake had a natural moistness drawn from the bananas, yogurt and raisins.
Top Review by Boomette
I'm so sorry Toni, but the batter was still dry. I added more lime juice. The texture is also very dense. A little bit hard to cut. But the flavors are great. Would it be better to add some milk? And maybe a tiny bit of oil? Thanks Toni for posting. Made for Please Review My Recipe.
- 1 7⁄8 cups all-purpose flour (2 cups less 2 tablespoons)
- 1 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 cup light brown sugar
- 1 1⁄4 teaspoons lime zest, finely grated
- 1 large egg, lightly beaten
- 1 tablespoon lime juice
- 1 large banana, mashed (should measure 1/2 cup)
- 3⁄4 cup nonfat yogurt (use banana or vanilla yogurt if you don't have plain)
- 2⁄3 cup golden raisin
- 2⁄3 cup powdered sugar, sifted
- 1 -3 teaspoon lime juice
- 1⁄2 teaspoon lime zest, finely grated
- 1 pinch salt
Directions See How It's Made
- Pre-heat oven to 350F/180C degrees.
- Apply a light coating of cooking spray to the sides of an eight inch round baking pan and place a cut parchment sheet on the bottom.
- Sift together the flour, salt, and baking powder together into a large bowl. Mix in the lime zest and brown sugar. Form a well in the center of the dry ingredients.
- Mash the banana mixing with the lime juice to reduce browning. Pour the banana, lightly beaten egg, and yogurt into the dry ingredients until they are mix. Fold in the golden raisins. Pour using spoon the batter into the prepared baking pan smoothing the surface to even.
- Bake 40 minutes, testing so that a toothpick inserted in the center comes clean. Note that low-fat cakes suffer more when over-baked, then their conventional higher fat counterparts. Remove from oven and let cool for 10 minutes before turning out onto a wire rack. Once the cake is cool, center on serving plate.
- To prepare icing, sift sugar into a bowl and add a pinch of salt. Add lime juice one teaspoon at a time until you arrive at your desired consistency for drizzling. Stir in the lime zest. Drizzle on cake as you wish, either randomly or in a pattern.