Prep 15 mins
Cook 40 mins
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.
- 444.78 ml all-purpose flour (2 cups less 2 tablespoons)
- 4.92 ml salt
- 7.39 ml baking powder
- 236.59 ml light brown sugar
- 6.16 ml lime zest, finely grated
- 1 large egg, lightly beaten
- 14.79 ml lime juice
- 1 large banana, mashed (should measure 1/2 cup)
- 177.44 ml nonfat yogurt (use banana or vanilla yogurt if you don't have plain)
- 158.51 ml golden raisin
- 158.51 ml powdered sugar, sifted
- 4.92-14.78 ml lime juice
- 2.46 ml lime zest, finely grated
- 0.25 ml salt
- 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.
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.
this is probably a very good recipe but it didnt wor uot it didnt mae a batter it was very dry i thin it might have been missing an ingrediant liKe milK or butter it said in the ingrediants brown sugar but didnt include it in the recipe I ended up having to add another CUP of yogurt but it was still very dry. When it came out of the oven it was very dry and rubbery i wouldnt suggest this for anyone to use because it just didnt wor Sorry , Toni