Banana et Lime Cake

A substantial cake that is ideal served for tea. The mashed bananas help to keep the cake moist, and the lime icing gives it extra zing and zest.


serves 10
300 g (10 1/2 oz) plain (all-purpose) flour
1 tsp salt
1 1/2 tsp baking powder
175 g (6 oz) light muscovado sugar
1 tsp lime rind, grated
1 medium egg, beaten
1 medium banana, mashed with 1 tbsp lime juice
150 ml (5 fl oz) 2/3 cup low-fat natural fromage frais (unsweetened yogurt)
115 g (4 oz) sultanas
banana chips, to decorate
lime rind, finely grated, to decorate


115 g (4 oz) icing (confectioners') sugar
1 - 2 tsp lime juice
1/2 tsp lime rind, finely grated


1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a deep 18 cm (7 inch) round cake tin with baking parchment.

2. Sift the flour, salt and baking powder into a mixing bowl and stir in the sugar and lime rind.

3. Make a well in the centre of the dry ingredients and add the egg, banana, fromage frais (unsweetened yogurt) and sultanas. Mix well until thoroughly incorporated.

4. Spoon the mixture into the tin and smooth the surface. Bake for 40 - 45 minutes until firm to the touch or until a skewer inserted in the centre comes out clean. Leave to cool for 10 minutes, then turn out on to a wire rack.

5. To make the topping, sift the icing (confectioners') sugar into a small bowl and mix with the lime juice to form a soft, but not too runny, icing. Stir in the grated lime rind. Drizzle the icing over the cake, letting it run down the sides.

6. Decorate the cake with banana chips and lime rind. Let the cake stand for 15 minutes so that the icing sets.

For a delicious alternative, replace the lime rind and juice with orange and the sultanas with chopped apricots.

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