When I was home in North Queensland for Christmas recently my parents had a surplus of home-grown bananas and limes. This recipe is adapted slightly from the Allyson Gofton Palm Sugar & Lime Banana Loaf. The palm sugar, lime and ginger give this classic moist banana cake a lovely tropical flavour and is great for a summer morning tea or afternoon dessert. Delicious!!
This recipe is featured in the Grow Your Own roundup #38 check it out for great recipes made by wonderful people using wonderful home-grown produce!!!
Preparation time: 20 minutes
Baking time: 45 minutes
- 150g (5 oz) butter
- ¾ cup palm sugar, softened or grated
- grated zest of 3 limes
- 2 free-range eggs
- 2 ¼ cups wholemeal self raising flour
- 1 cup mashed ripe bananas (you will need about two or three)
- ¼ cup rice milk
- ½ tsp of grated fresh ginger root
- ¼ cup walnuts
for the lime icing
- 2 cups icing sugar
- juice of 3 limes
Preheat oven to 180°C/356°F and grease and line a 21cm loaf tin with baking paper.
In a large bowl cream the butter, palm sugar and lime rind.
Add the eggs one at a time beating well to combine.
Fold in the sifted flour, mashed banana, milk and fresh ginger root.
Pour into prepared loaf tin and scatter with walnuts.
Bake the loaf in preheated oven for around 45 minutes, until golden and cooked through (check by inserting a skewer into the middle, if it comes out clean the loaf is ready).
Turn out of the tin and cool on a cake rack.
Mix the icing sugar and enough lime juice to make a smooth icing.
Drizzle over the cooled loaf and decorated with curls of lime peel.
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