PASSOVER BANANA COFFEE CAKE
A light, easy coffee cake that is kosher for Passover. Serve warm or cold.
Provided by jenniemg
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 56.6 g, Cholesterol 36.9 mg, Fat 6.8 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 210.8 mg, Sugar 36.8 g
PASSOVER BANANA MUFFINS
Breads & desserts are hard to come by during Passover, and this one is a winner for breakfast, dinner or dessert. Feel free to add some nuts if you like them. NOTE: Baking soda is allowed during Passover from the sources that I have checked. In fact, baking soda & cream of tarter is listed as a substitution for baking powder, which is not allowed unless you buy a kosher for passover brand.
Provided by karen
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat muffin pan with cooking spray or line with paper liners.
- Beat oil with sugar.
- Add eggs, one at a time.
- Add bananas and combine.
- In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
- Combine dry mix with banana mixture. Do not over-mix.
- Fill prepared muffin tins with batter.
- Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs.
Nutrition Facts : Calories 217.9, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 122.1, Carbohydrate 30.6, Fiber 1.4, Sugar 16.2, Protein 2.5
PASSOVER BANANA BREAD
This year I finally figured out the secret to converting a regular cake recipe to a Passover cake recipe! The secret is that when you replace the flour in the recipe with matzo meal, you sub 40% of it with something else, like shredded coconut or ground nuts. This way you avoid baking a brick (like the ones our ancestors made during the slavery in Egypt!). The bananas in this recipe also help to moisten the cake.
Provided by GalicioBocharit
Categories Quick Breads
Time 1h20m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- grease a 9x13 rectangular cake pan.
- combine matzo meal, coconut, ground nuts, baking powder, baking soda, cinnamon & salt.
- In a separate bowl, combine oil, yolks, bananas and vanilla.
- In a third bowl, whip egg whites and sugar until stiff peaks form.
- Gently fold dry mixture into the egg whites.
- Gently fold banana mixture into the rest of the batter.
- Lastly add the walnuts and bake for 1 hour or until a toothpick comes out clean.
Nutrition Facts : Calories 369.8, Fat 18.2, SaturatedFat 3.7, Cholesterol 63.5, Sodium 245, Carbohydrate 48.9, Fiber 2.7, Sugar 28.2, Protein 5.7
BANANA CAKE WITH COCONUT FROSTING
Categories Fruit Dessert Bake Banana Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
- Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
- Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
- Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
- Make frosting while cake cools:
- Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
- Frost top of cooled cake and sprinkle with coconut.
OUR FAVORITE BANANA BREAD
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.
Provided by Rhoda Boone
Categories Bread Dessert Bake Kid-Friendly Banana Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe Breakfast Brunch Small Plates
Yield Makes one 9x5" loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
- Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
- Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
- Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
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