For this recipe, I used a large pate terrine mold. Look it up at Shop Page. Two regular loaf pans can be used in place. Grease and line mold with parchment paper.
*We should always save dark bananas – Indeed, overripe bananas are very good for our health. They are also excellent source of flavors for banana cake, or bread. Save dark bananas and freeze. When needed, thaw them overnight. To make banana puree, squeeze out flesh, remove excess water and blend with lime juice.
Peel and cut mango into cubes. In a hot pan, add butter and sauté along with brown sugar for about 8 min on high heat. Transfer onto a plate, add lime juice and zest; cool.
Toss walnuts and chocolate chips first. The add mango mixture. Flour prevents nuts and fruits from sinking to the bottom of the cake during baking.
Sift flour, baking powder and soda together; set aside. Cream softened butter with salt and sugar. Add eggs gradually and mix until smooth and fluffy. Add 10% of the sifted powder into the butter-sugar-egg mixture on low speed. Add banana puree, then remaining powders. Transfer cake batter into a large pastry bowl, and fold in the nut-fruit mixture. Fill up prepared mold and bake. Cake batter can be refrigerated for up to 5 days, or kept frozen for weeks. Thaw out prior baking.
Mix lime juice and powdered sugar. Glaze should have the honey consistency.
Bake at 350ºF/180ºC for about an hour. Insert a thin knife blade or a wooden skewer into the center of the cake, it should come out clean. Glaze cake immediately, and pop up in oven for 60 seconds to set. Remove from the oven, and wait 15 minutes prior un-molding. Cool completely before slicing. Best chill overnight. Banana lime mango cake can be kept in the refrigerator for up to 5 days. Enjoy!