Indulge your taste buds with the tantalizing Banana Lime Cake, a symphony of flavors that will transport you to a tropical paradise. This delightful cake boasts a moist and fluffy banana cake base, infused with the vibrant zest of fresh limes, creating a perfect balance of sweetness and tanginess. Topped with a luscious lime cream cheese frosting, each bite is an explosion of citrusy goodness. This recipe also includes a decadent chocolate ganache variation, transforming the cake into an irresistible treat for chocolate lovers. If you're looking for a vegan option, we offer a delightful vegan banana lime cake recipe that uses plant-based ingredients without compromising on taste. For those with gluten sensitivities, our gluten-free banana lime cake recipe provides a delectable alternative that caters to dietary restrictions. Additionally, we have a keto-friendly banana lime cake recipe that allows you to enjoy this classic dessert without sacrificing your health goals. Embrace the culinary journey and explore the diverse flavors of our banana lime cake recipes, each offering a unique and unforgettable experience.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
- Cream butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
- Gradually add eggs: Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Do not overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix only until the ingredients are well combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
This banana lime cake is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of banana and lime flavors is unique and delicious, and the cake is moist and tender. If you are looking for a new cake recipe to try, I highly recommend this banana lime cake. You won't be disappointed.
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