BANANA LIME CAKE
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.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- 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.
BANANA, LIME AND COCONUT CAKE (AUSTRALIA)
This recipe was found at www.sydneymarkets.com.au & is posted here for the Zaar World Tour 5. [NOTE: The recipe was edited on 17 May as per Tinkerbell's review!}
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
- In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
- In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
- Add banana mixture & beat on low until combined.
- In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
- With a large metal spoon, gently fold in only half of the coconut untl just combined.
- Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
- Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
- FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
- Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
CARIBBEAN BANANA LIME BREAD
I have no idea where I got this recipe, but it has been in my files for awhile now and it looks YUMMY! I plan to try it soon.
Provided by dicentra
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Grease a loaf pan.
- Cream together butter and sugar. Stir in eggs, banana, yogurt and lime juice. Add salt, ginger and coconut. Mix well.
- In a separate bowl, sift together dry ingredients. Add to the wet mixture and mix until smooth. Pour into loaf pan.
- Bake 1 hour or until done. Cool for 10 minute.
- Meanwhile, make the glaze. Combine the brown sugar, butter, rum and lime juice in a small saucepan over low heat, stirring constantly for about 5 minutes or until it becomes a thin syrup.
- Pour over the cooled loaf and sprinkle with toasted coconut.
DARK CHOCOLATE BANANA CAKE WITH DELICATE LIME TOFFEE SAUCE
This cake is perfect for anyone who loves chocolate cake and is slightly bored with banana cake. In Australia it is too hot for icing; it just slips right off the cake. So I came up with a recipe that I could serve as a dessert. On the plate with its mysterious dark softness and rolled scoop of vanilla icecream and accent of finely chopped lime zest It looks as though it comes straight out of Marie Claire!
Provided by Tigg6590
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 20
Steps:
- Preheat oven to 180 degrees Celcius.
- Grease and place grease-proof paper in one 13 x 9 inch baking pan.
- Melt the chocolate in a double boiler or use a small dish standing in a saucepan of boiling water that comes half way up the sides on low heat.
- Mash the bananas on a plate.
- In a large bowl mix together flour, sugar, cocoa, baking soda, salt and baking powder.
- In a separate bowl mix together milk, eggs, coffee (2 tsps to one measuring cup of boiling water, don't use your favourite coffee cup !), oil, vanilla and cider vinegar.
- Add the milk mixture, the mashed banana and the melted chocolate to the flour mixuture stirring thouroughly with a wooden spoon until combined. The batter will be thin.
- Pour into prepared pan.
- Bake until top of cake springs back when pressed and cake tester inserted comes out clean. (About 35 - 40 minutes.).
- Let cool then turn out onto wire rack.
- Delicate Lime Toffee Sauce.
- Put water and extra sugar in saucepan and melt on a low heat.
- Turn heat up to medium and cook until sugar reaches soft crack stage. (drip a little of syrup into cold water, if it sets firmly but doesn't quite break with a snap its ready) (About 5 - 6 minutes).
- Stir in the lime juice and cook for 30 seconds to 1 minute then remove from heat.
- To serve cut cake into 4 inch squares, one per person. Place on dessert plate with one rolled scoop of vanilla icecream. Pour a little lime sauce over icecream and half of the slice of cake. Decorate with lime zest to garnish.
Nutrition Facts : Calories 4934.8, Fat 194.3, SaturatedFat 54.7, Cholesterol 457.2, Sodium 5872.1, Carbohydrate 790.1, Fiber 41.1, Sugar 497.1, Protein 70
BANANA LOAF CAKE I
This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.
Provided by Sandi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
- Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g
BANANA DATE BREAD WITH LIME
I was four years old when we moved into a brand-new house in South Windsor, Connecticut. One afternoon, my father decided I needed friends and walked me and Norman down to the local playground to meet the neighborhood children. Norman gave me strength. A sweet, fuzzy-headed, thumb-sucking baby monkey doll. To rest, he slipped perfectly inside an 8-inch yellow felt banana-shaped sleeping bag. Norman was my comfort and conversation starter when I met new kids. I can't decide whether I've heard the playground story so many times that I think I remember it, or if I actually do. But the vision of us is seared in my mind. My dear dad and me, hand in hand, me clutching Norman and his banana for dear life, silently walking down the street, both a little fearful about the next steps. Back then, Norman and his banana were my ice-breakers. Now, it's the banana bread I offer up as I walk into the new and unfamiliar. Neither has ever let me down.
Provided by Samantha Seneviratne
Categories side-dish
Time 2h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Butter and flour an 8 1/2 x 4 1/2-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda and set aside.
- With an electric mixer on medium speed, beat the butter, sugar, and lime zest in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl as necessary. Beat in the banana and vanilla and fold in the dates. Fold the dry ingredients into the wet ingredients.
- Transfer the batter into the prepared pan and bake until a skewer inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Transfer the pan to a wire rack to cool for 15 minutes, then flip the loaf out of the pan, turn it right-side up, and let it cool completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
BEAUTIFULLY MOIST BANANA CAKE
Really nice moist banana cake which is always a hit with anybody coming round for a cup of tea, so much so, I always hide a bit....
Provided by dantheman09
Time 40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/fan
- Mash the bananas in a bowl
- In a separate bowl, put in the eggs, caster sugar and margarine
- whisk or mix for about a min
- add flour and bicarbonate of soda and mix
- and vanilla and bananas and mix
- divide into 2, 15cm round cake tins lined with grease proof paper
- Place in oven for 25 mins on middle shelf
- When cooked leave for 5 mins to cool before transfering to wire rack to cool completly
- Once cooled, mix butter, milk and icing together, once mixed add a nice thick layer to one half and a nice layer of jam to the other half and place together.
BANANA BREAD WITH COCONUT-KEY LIME GLAZE
Delicious summer treat.
Provided by Jenna L. Annas
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Mix flour, baking soda, and salt together in a bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt, and rum; beat until blended. Add flour mixture and beat on low speed or by hand until just moist. Stir in fresh coconut and pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
- Meanwhile, whisk together powdered sugar, Key lime juice, and coconut flakes for glaze in a bowl. Drizzle over warm bread.
- Remove warm bread from the pan and place on a wire rack. Drizzle glaze over top and allow to cool completely before cutting, about 30 minutes.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 68.9 g, Cholesterol 62.2 mg, Fat 11.5 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 7.7 g, Sodium 371.4 mg, Sugar 39.2 g
BANANA & LIME CHEESECAKE
Dessert
Provided by roobarb100
Time 3h
Yield Serves 8
Number Of Ingredients 0
Steps:
- BASE - Process biscuits and mixed spice to fine crumbs in a food processor.
- Add melted butter and process to combined.
- Press into a lined, well buttered 20cm springform pan to cover base. Refrigerate.
- FILLING - beat together cream cheese, caster sugar and lime rind and juice until smooth.
- Add egg yolks and banana and beat until well combined.
- Whisk egg whites until soft peaks form. Gradually whisk in extra sugar.
- Gently fold into cheese mixture and pour into prepared springform tin.
- Bake at 180C for 60-70 minutes or until just set.
- Remove from oven and cool in tin.
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