Sticky lime and banana cakes

Celebrate summer - pack a picnic and head outside with these sweet and sticky lime and banana cakes.

• Melted butter or margarine, for greasing
• 2 small over-ripe bananas
• 50g soft butter
• 110g (3/4 cup) self-raising flour
• 75g (1/3 cup) sugar
• 1 egg
• 2 tablespoons milk
• 1 lime, rind finely grated
• lime syrup
• 2 limes
• 55g 1/4 cup) sugar
• 60mls (1/4 cup) water

Energy 811kJ	Fat saturated 4.00g
Fat Total 6.00g	Carbohydrate sugars 20.00g
Carbohydrate Total 30.00g	Dietary Fibre g
Protein 3.00g	Cholesterol mg
Sodium 145.98mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Brush eight 4.5cm x 7.50m individual cake pans with melted butter or margarine to lightly grease.

2. Step 2

   Mash the bananas. Place the bananas, soft butter, flour, sugar, egg, milk and lime rind in a medium mixing bowl. Beat with electric beaters on low speed until just combined. Increase speed to medium and beat for a further 1 minute or until mixture is just smooth. Do not overbeat.

3. Step 3

   Spoon the banana mixture into the cake pans and bake in the preheated oven for 20 minutes or until cooked when tested with a skewer

4. Step 4

   , to make lime syrup, peel rind from the limes using a vegetable peeler. Remove the white pith from the rind and cut the find into very thin strips. (Alternatively, use a zester.) Juice all three limes and reserve 60mls (1/4 cup) of juice.

5. Step 5

   Place lime rind, reserved lime juice, sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Bring o the boil and boil for 3-4 minutes or until slightly syrupy.

6. Step 6

   Allow the cooked cakes to stand for about 3 minutes in the pans, then brush half the hot syrup over the hot cakes and stand for a further 2 minutes before turning onto a wire rack to cool.

7. Step 7

   Allow the remaining syrup to cool. Brush the cool syrup over the tops of the cooled cakes and top with the lime rind strips.

8. Step 8

   Place the cakes into an airtight container and store at room temperature until required.

You can make these cakes up to a day ahead. They can also be made in 8 medium (80mls/1/3-cup) muffin pans.