This tasty cake started, once again, with a few ripe bananas that I needed to put into good use. To make for an easy preparation, I’ve decided to mix the cake batter using the food processor only, and so, I started with chopping up a whole lime in it. Using the whole lime this way gives the cake a pleasant, subtle acidity and wonderful aroma, along with a slight bitterness, much like in a good marmalade, one of my favorite ingredients.
The said bananas also found their way to the batter, along with a handful of mint, which added wonderful fresh, herbal aroma. While at it, I’ve decided to experiment again with different types of flour for the cake. This time I’ve used millet, oats and spelt flour – all contributed their unique textures and nutritional values to the cake. For added aromas and flavor, I topped the baked cake with lime icing and fresh mint leaves.
The result was an aromatic and tasty cake, just perfect for the season. Try it and enjoy.
Notes:
* The batter is sweetened with only one cup of sugar, as, along with the addition of the bananas and the sugar in the icing, is sweet enough, at least for me. If you prefer a sweeter cake, you can increase the amount of sugar according to your taste.
Makes: 1 X 10” (25cm) loaf pan
Prep time: 15 minutes
Baking time: 50-55 minutes
Ingredients:
For the cake:
1 large lime, washed and cut into large cubes
2 large ripe bananas
½ cup fresh mint leaves, packed
2 L eggs
¼ cup oil
1 cup sugar
½ cup spelt flour
½ cup millet flour
1 cup whole oats flour
2 tsp baking powder
¼ tsp salt
For the icing:
½ cup powdered sugar
About 1 tsp lime juice
1 Tbs lime zest
Fresh mint leaves
1. Preheat the oven to 340F (170C). Line a 10” (25cm) loaf pan with baking paper.
2. Place the cut lime in a food processor bowl, fitted with the metal blade, and process coarsely. Add the bananas, mint, eggs and oil, and process to a creamy mixture.
3. Add the sugar, spelt, millet and oats flour, baking powder and salt, and process to form a smooth batter.
4. Pour the batter into the lined pan. Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 5 minutes, before transferring to a rack to cool to room temperature.
5. The icing: in a small bowl, whisk the powdered sugar with a few drops of lime juice, to form a thick, yet runny icing. Add the zest, mix and drizzle over the cake. Garnish with mint leaves. Let the icing set before slicing.
Wow bananas, lime, and mint! What a tasty combination. I would have never thought to use the whole lime, but it looks like it works!
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Thank you Kathryn, I’m glad you liked the recipe. Adding the whole lime was an experiment. It worked so well that no doubt I’ll use it again soon in other cakes as well. 🙂
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Looks great!
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Thank you! The experiment was very successful. 🙂
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If I tossed a bit of this and a bit of that into the food processor, it would end up a disaster. You truly have bakier’s thumbs, Ronit. 🏆
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Thank you Mary! I do love to mix “this and that” and see if it works out (or not!) – however, it’s all done while relying on some trustworthy basic recipes, so it’s easier than it seems. This cake turned out so tasty, it was worthy of documenting. 🙂
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Banana , lime and Mint.. such a delicious and flavorful combination .. looks wonderful.. lovely bake
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Thank you Ruchi, I’m glad you liked the recipe. This combination of ingredients worked so well together. Highly recommended! 🙂
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Definately
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Wow ! What an amazing cake !! Just cant wait to try and enjoy the flavors of lime, banana & mint altogether.
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Thank you Megala, I’m glad you liked the cake. This combination of ingredients was so tasty. I hope you’ll enjoy it too. 🙂
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That cake looks fantastic, and I’m sure it tastes scrumptious. I noticed that you lined the baking tin with baking paper – is there a special advantage compared to the method of greasing it and dust it with flour?
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Thank you Karin, I’m glad you liked the cake. It was very tasty.
I do use the grease/dust method often, but sometimes, especially when not using butter in the cake, I get lazy and use baking paper instead of softening butter just for greasing the pan… 🙂
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Ok 🙂
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Scrumptious!
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Thank you Kreso, it really was! 🙂
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Great cake Ronit! I like how you always use fresh herbs – they certainly make a difference in any recipe 🙂
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Thank you Judi, I’m glad you liked the cake. I do love using fresh herbs in many dishes. They add such wonderful freshness and aroma. 🙂
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Such a beautiful combo Ronit…and this looks totally irresistible 😊
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Thank you Jyo, I’m glad you liked the recipe. The cake was very tasty. 🙂
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Very new and interesting combination for me and looks very delicious ! Thank you for good idea and inspiration !!@@ :).:)
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Thank you Ruta, I’m glad you liked the recipe. This combination turned out very tasty. Highly recommended. 🙂
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That’s a a lovely cake Ronit! Must be delicious! Also love the use of spelt, millet and oat flours!😋😍
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Thank you Ursula, I’m glad you liked the cake, it was indeed delicious. I love playing with different types of flour and this combination worked so well, I will surely use it again. Highly recommended! 🙂
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Yum Ronit -so interesting to see you have added a whole lime – one to try for sure!
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Thank you Laura, I’m glad you liked the cake. The whole lime added such unique flavor and aroma. Hope you too will enjoy it. I’ll be happy to read your comments. 🙂
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That looks so fresh! Perfect for spring, I can just taste all those wonderful flavors
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Thank you Ralu, I’m glad you liked the cake. I did have spring in mind when I made it, though this year it’s still taking it’s time to arrive.
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You come up with such fun flavor combos! The mint just takes this to a whole different level!
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Thank you Mollie, I’m glad you liked the recipe. The mint added such wonderful, fresh flavor to the cake. Highly recommended! 🙂
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Loved the combination of flavours. Mint with bananas and orange certainly has me curious! Fab bake and look at the gorgeous slice.
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Thank you Vidya, I’m glad you liked the recipe. This combination of flavors worked so well together. It’s worth trying. 🙂
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That’s a great idea to use the whole lime! I have a tree full at the moment so perfect timing with this recipe!
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Thank you Marcellina, I’m glad to know the recipe came in such good timing. Adding the whole lime was an experiment that worked so well and was worth sharing. I hope you’ll enjoy it too. I’ll be happy to read your comments. 🙂
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love the lime and banana combination in the cake!
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Thank you Nisha, I’m glad you liked the cake. This combination turned out so tasty. Highly recommended! 🙂
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Love the mint leaves in it – what a great idea!
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Thank you Dolly, I’m glad you liked the recipe. The mint added such wonderful aroma and flavor to the cake. Highly recommended! 🙂
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My pleasure, dear Ronit, and thank you for a fantastic idea!
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The cake looks delightful. I often use lemon peel in recipes, but have never used lime peel (or whole limes). With lemons I tend to think that the white pithy part might very bitter and try to avoid including it when I grate the peel.
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Thank you Sheryl, I’m glad you liked the cake.
The white pithy part is indeed bitter, more so in lemons than in lime. However, here I’ve used it deliberately, as, much like in a good marmalade, the slight bitterness adds another wonderful layer of flavor. Worth trying! 🙂
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Wow this looks so yummy.
Olga.
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Thank you Olga, I’m glad you liked the cake. It was delicious. 🙂
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Looks delicious! But, you don’t have to go through all that trouble to use up recipe bananas. Just peel and freeze them. You can make smoothies with them. That’s if you don’t feel like making cakes.
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Thank you Joanne, I’m glad you liked the cake. I am aware of smoothies and other uses for ripe bananas, but usually prefer baking with them. 🙂
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What a fantastic combination – never imagined. Must tastes really good!
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Thank you! I love the combination of lime and mint, so decided to try it in the form of a cake. It turned out better than I’ve expected. Highly recommended! 🙂
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All of these look delicious and tempting. I see the lime, banana and mint bread ingredients do not include yeast. Is that correct? If so, I may try to make it since I’m always interested in recipes without wheat, regular flour or yeast.
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Thank you Roni, I’m glad you liked the recipe. Indeed, no yeast is required for this cake. I hope you’ll enjoy it. 🙂
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That’s good news. I’ll certainly need to try it. Thanks. 🙂
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