Pesach Banana Cake Recipes

BANANA CAKE (PASSOVER)

Steps:

• 1. Beat whites until stiff but not dry. Gradually beat in 1/2 C. sugar. Set aside.
• 2. Beat yolks with 1/2 C. sugar until very thick. Add salt, vanilla and lemon juice. Beat well. Add bananas and beat well.
• 3. Sift meal with starch and fold into yolk mixture. Fold in whites and nuts. Bake in a tube pan at 325 degrees for 45 minutes to an hour. Cake is done when a toothpick inserted comes out clean.

PASSOVER BANANA COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Sift matzo cake meal, cream of tartar, baking soda, and salt together in a large bowl.
• Beat butter in a large bowl with an electric mixer until creamy. Add white sugar gradually, beating until butter is fluffy. Beat in mashed banana and egg. Add matzo meal mixture in 3 batches, alternating with milk, beating batter briefly after each addition.
• Spread batter in the prepared cake pan. Sprinkle brown sugar and cinnamon on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

PESACH BANANA CAKE

Steps:

• Beat the egg yolks.
• Add the sugar and salt slowly, beating constantly, until lemon colored.
• Add the banana and potato flour while beating.
• Beat the egg whites until stiff, and slowly fold into the banana mixture.
• Bake in a tube pan for 45 minutes at 350 degrees F.

PASSOVER BANANA NUT CAKE

Steps:

• Preheat oven to 325. Lightly grease sides and center of a 10 inch tube pan.
• Separate eggs into large mixing bowls. slowly beat 1 cup sugar and salt into yolks until thick and light in color. Add mashed bananas. Beat for 3 minutes on high speed.
• Stir together cake meal, potato starch and cinnamon. Fold gradually into banana mixture. Add nuts.
• Beat whites till peaked (not dry). Continue beating and make meringue by beating 1/4 cup sugar into whites 1 teaspoon at a time. Fold meringue into banana mixture.
• Bake in pan for 70 to 75 minutes until its springy to touch. invert pan and let hang for 45 minutes. remove while warm with a thin blade.

PASSOVER BANANA CAKE

Steps:

• Beat egg yolks until thickened, Add the sugar and salt. Stir in the bananas and potato starch, and then the walnuts or choc. Beat the egg whites until stiff. Fold into mixture. Pour into 2 greased, potato starch dusted 9 in cake pans and bake in a 350 oven for 30 minutes. Ice

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
• Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
• Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

PASSOVER CHOCOLATE BANANA CAKE

Steps:

• Heat oven to 350ºF.
• Lightly grease 13x9x2-inch baking pan.
• Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color.
• Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended.
• Stir in bananas.
• Beat egg whites in a large bowl until foamy.
• Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
• Stir about 1/2 cup beaten whites into cocoa mixture.
• Gently fold cocoa mixture into remaining egg white mixture, blending well.
• Spoon batter into prepared pan; sprinkle almonds on top.
• Bake 25 to 30 minutes until top springs back when touched lightly in center.
• Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling).
• Cut into squares.