Lime and Banana Cake

Lime and Banana Cake

Recently, I decided to focus on cakes suitable for casual entertaining, especially out-doors and for a crowd. This one caught my eye because it looks nice made in a big tube pan, feeds up to 16 people, goes well served with berries and is best when made ahead. It keeps excellently for three days or more and also travels well, a definite plus if you are headed to the beach or a potluck dinner.

Glazing is much easier than frosting a cake, since there is no need to worry about applying it evenly or getting crumbs on top of the icing. The lime flavor in this cake is a nice surprise. More tart and bolder-tasting than lemon, it is particularly refreshing during the summer, and goes splendidly with iced tea.

Lime and Banana Cake

Makes 12 servings

  • Canola oil cooking spray
  • 2 cups all-purpose flour
  • 1 cup granulated (table sugar)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • Zest of 2 limes (divided in half)
  • 1 large ripe banana
  • 1 cup low-fat plain yogurt
  • 1 large egg (separated)
  • 1 large egg white
  • 1 cup confectioners’ sugar
  • Zest and juice of 1 medium lime
  • 2 cups fresh berries for garnish
  1. Set rack in center of oven. Preheat oven to 375 degrees. Coat an 8-cup plain tube pan with cooking spray. Flour pan and set aside.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and 1/2 of the zest.
  3. In a separate bowl, mash banana well. Whisk in yogurt and egg yolk. Mix into dry ingredients to make a dense batter.
  4. In another bowl, whisk egg whites to soft peaks. Fold into batter just until combined, leaving some white streaks.
  5. Transfer batter to pan. Rap pan on counter to eliminate air bubbles and level batter.
  6. Bake 35 minutes or until knife inserted into center comes out clean. Cool cake in pan 20 minutes. Unmold and set on wire rack to cool completely.
  7. Mix together confectioners’ sugar, remaining zest and juice. Spoon over cake, letting it drip down sides.
  8. When set, about 30 minutes, cover cake with plastic wrap. Let cake sit 6 to 24 hours before serving. Use serrated knife to slice and serve garnished with berries. (Cake is low-fat and gets dryer on second and third day. More glaze as a topping, will give a moister taste.)

Per serving: 212 calories, 1 g. total fat (0 g. saturated fat), 47 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 235 mg. sodium.

>> Pecan Butter Tarts

The Author:

“Something Different” is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life. AICR is a member of the World Cancer Research Fund International.

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