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Sticky lime and banana cakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Enjoy summer with tangy lime and banana cakes for a perfect picnic treat.
Ingredients:
  • Melted butter or margarine, for greasing
  • 2 small over-ripe bananas
  • 50g soft butter
  • 110g (3/4 cup) self-raising flour
  • 75g (1/3 cup) sugar
  • 41.20 gm milk
  • 1 lime, rind finely grated
  • lime syrup
  • 2 limes
  • 55g 1/4 cup) sugar
  • 60mls (1/4 cup) water
Instructions:
  • Preheat your oven to 180°C and generously grease eight 4.5cm x 7.5cm individual cake pans with melted butter or margarine.
  • In a medium mixing bowl, combine bananas, soft butter, flour, sugar, egg, milk, and lime rind. Use electric beaters to mix on low speed until just combined. Increase speed to medium and beat for 1 minute until the mixture is smooth. Be careful not to overmix.
  • Transfer the banana mixture into the cake pans and bake in the preheated oven for about 20 minutes until a skewer comes out clean.
  • For the lime syrup, zest the limes with a vegetable peeler, making sure to remove the white pith. Slice the zest into thin strips or use a zester. Juice the limes, setting aside 60ml (1/4 cup) of juice for later use.
  • In a small saucepan, combine lime rind, lime juice, sugar, and water. Stir over low heat until the sugar dissolves. Bring to a boil and simmer for 3-4 minutes until slightly syrupy.
  • Let the cooked cakes rest in the pans for about 3 minutes, then generously brush half of the warm syrup over them. Allow them to stand for an additional 2 minutes before transferring them onto a wire rack to cool.
  • Let the syrup cool down and then brush it over the cakes, garnishing with the lime rind strips.
  • Transfer the cakes to a sealed container and keep them at room temperature until ready to use.

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