Nut Banana Cake for Pesach

Bruchy Duschinsky Bruchy Duschinsky
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If you don’t use potato starch, oil, or cocoa powder on Pesach, and you have long since given up on creating a really good Pesach cake with your minimal ingredients, I’m here to help! The banana in this recipe replaces any starch necessary without imparting a banana taste. The banana also acts as a silky binder, helping to achieve a perfect balance of sweet and moist. Once, I tried this recipe with an entire banana instead of just half. Big mistake; the cake was too sweet and way too wet. Stick with these ratios. They work!

1h 30m 6
Easy Vegetarian Pescatarian Gluten Free Passover Parve Freezer-Friendly

Contains: Tree nuts, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch pan and set aside.

  2. In a bowl, beat egg whites until stiff peaks form.

  3. Add one cup sugar and mix to combine.

  4. In a separate bowl, combine egg yolks, the remaining one cup sugar, walnut flour, and banana.

  5. Add yolk mixture to the beaten egg whites and mix to combine.

  6. Pour into the prepared pan and bake for one hour and 15 minutes. Cool completely before slicing.

Notes:
This cake freezes well.

To make your own walnut flour, fit a food processor with the S blade and pulse whole or chopped walnuts until very finely ground.

This recipe image was generated using AI.

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