Sticky lime and banana cakes
Indulge in these irresistibly moist Sticky Lime and Banana Cakes, a perfect blend of sweet bananas and zesty lime. This easy recipe features simple ingredients like butter, self-raising flour, sugar, and a touch of milk, creating delightfully sticky cakes that are sure to impress. Perfect for any occasion!
- 12 Mar 2024
- Cook time 20 min
- Prep time 10 min
- 8 Servings
- 8 Ingredients
Sticky lime and banana cakes are a delightful dessert that combines the rich sweetness of bananas with the tangy zest of limes. These cakes are perfect for any occasion, offering a moist and flavorful bite that will have everyone asking for seconds. Follow this simple recipe to create these delicious treats in no time.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper muffin liners.
- Melt the butter in a small saucepan or microwave and let it cool slightly.
- In a large mixing bowl, mash the bananas until smooth.
- Add the melted butter to the mashed bananas and mix well.
- Beat the egg lightly and add it to the banana mixture along with the milk. Stir until well combined.
- In a separate bowl, combine the self-raising flour and sugar. Mix them well to ensure even distribution.
- Gradually add the flour and sugar mixture to the wet ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
- Zest the limes to obtain the zest (green outer rind), and set the zest aside.
- Squeeze the limes to extract the juice. Set the juice aside.
- Add the lime zest into the batter and fold it in gently.
- Divide the batter evenly among the muffin tin cups.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- While the cakes are baking, in a small saucepan, combine the lime juice and water.
- Add an additional tablespoon of sugar if you prefer the syrup to be sweeter.
- Bring the mixture to a boil over medium heat, then reduce the heat and simmer gently for about 5 minutes until it thickens slightly.
- Once the cakes are finished baking, take them out of the oven and let them cool in the tin for about 5 minutes.
- If using the lime syrup, poke small holes in the tops of the cakes using a toothpick or skewer.
- Drizzle the lime syrup over the cakes, allowing it to soak in and make the cakes sticky and moist.
- Remove the cakes from the muffin tin and place them on a cooling rack. Allow them to cool completely before serving.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cakes will be. Make sure to use bananas with plenty of brown spots.
- Zest and juice the limes: For maximum flavor, use both the zest and juice of the limes in your recipe. The zest adds a concentrated lime flavor while the juice brings a refreshing tang.
- Prepare your baking pan: To prevent sticking, grease your baking pan with butter or line it with parchment paper.
- Mix ingredients thoroughly: Ensure that all the ingredients are well combined to create a consistent batter, which will result in evenly baked cakes.
- Check for doneness: Use a toothpick to check if your cakes are done. Insert it into the center of a cake, and if it comes out clean or with just a few crumbs, your cakes are ready.
Your sticky lime and banana cakes are now ready to be enjoyed! Their perfect blend of sweet and tangy flavors, along with a moist texture, makes them a crowd-pleaser. Whether you're serving them at a party or enjoying them as a delightful snack, these cakes are sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 2.43g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.28g | 3% |
| Sugar 15g | 15% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.41g | 11% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 27mg | 5% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.08mg | 4% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 0.67ug | 1% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.33mg | 3% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 150mg | 4% |
| Selenium, Se 4.03ug | 7% |
| Sodium, Na 11mg | 1% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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