Banana Lime Cake

2 1/4 cups all purpose fluor
1 tsp baking soda
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granilated sgar
3 eggs
1 tbsp lime juice
1 tsp vanilla extract
2 ripe bananas, mashed
1 tsp grated lime zest
3/4 cup sour cream

Preheat oven to 350ºF.  Spray pans with vegetable pan spray.

In medium bowl, combine fluor, baking soda, and salt.; set aside.  In large blowl, cream butter and sugar with electric mixer until light and fluffy.

Add eggs, lime juice, vanilla, banana and lime zest; mix well.  Add fluor mixture alternately with sour cream; blend thoroughly but do not overmix.  Pour into prepared pans.

Bake 40 min until a toothpick inserted comes out clean.  Cool 10 minutes on pan rack; remove and cool completely before decorating.

Frozen Key Lime Pie

Ingredients

Crust:
1 1/2 c graham cracker crumbs (10 crackers)
1/2 c sugar
6 tbsp unsalted butter melted (3/4 stick)

Filling:
6 XL larg egg yolks at room tepterature
1/4 c sugar
1 can sweetened condensed milk (14 oz)
2 tbsp grated lime zest.
4 to 5 squeezed limes.

Decoration:
1 c old heavy cream
1/4 c sugar
1/4 tsp pure vanilla extract.
Thin lime wedges

Preheat oven to 350ºF

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl.  Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness.  Bake for 10 minutes, allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.

With the mixer on medium speed, add the condensed milk, lime zest, and lime juice.  Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.  Add the sugar and vanilla and beat until firm.   Spoon or pipe decoratively onto the pie and decorate with lime.  Freeze for several hours or overnight.

Banana Lime Cake

Ingredients

2 1/4 c all-purpose fluor

1 tsp baking soda

1/4 tsp salt

3/4 c butter softened (1 1/2 sticks)

1 1/2 c granulated sugar

3 eggs

1 tbs lime juice

1 tsp vanilla extract

2 ripe bananas, mashed

1 tsp grated lime zest

3/4 c sour cream

Preheat oven to 350ºF  Spray pans with vegetable pan spray.

In medium bowl, combine fluor, baking soda and salt; set aside.  In large bowl, cream butter and sugar with electric mixer until light and fluffy.

Add eggs, lime juice, vanilla, banana and lime zest; mix well. Add fluor mixture alternately with sour cream; blend throughly but do not overmix.  Pour into prepared pans.

Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Makes about 5 1/2 cups batter.