Banana Lime Cake Recipe

Name: Banana Lime Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Icing; 2/3 cup powdered sugar, sifted; 1 -3 teaspoon lime juice; 1/2 teaspoon lime zest, finely grated; 1 pinch salt

Servings: persons

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
Icing
2/3 cup powdered sugar, sifted
1 -3 teaspoon lime juice
1/2 teaspoon lime zest, finely grated
1 pinch salt

1
Pre-heat oven to 350F/180C degrees.
2
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.
3
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.
4
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.
5
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.
6
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.

587

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Banana Lime Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Lime Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions