Best Passover Banana Nut Cake Recipes
PASSOVER BANANA NUT CAKE
Make and share this Passover Banana Nut Cake recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 198.6, Fat 6.4, SaturatedFat 1.4, Cholesterol 124, Sodium 148.4, Carbohydrate 31.1, Fiber 1.3, Sugar 23.2, Protein 5.6
BANANA CAKE (PASSOVER)
From the Cookbook Like Mama Used to Make; a collection of favorite and traditional Jewish dishes Compiled and Written by the Women of the Ann Arbor Chapter of Hadassah Ann Arbor, Michigan: The Chapter, 1952
Provided by Annelise Friedman
Categories Other Desserts
Time 55m
Number Of Ingredients 9
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
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 NUT CAKE
baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350degF.
- Lightly grease a 9 inch springform pan.
- Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
- With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
- Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
- Cool the cake on a rack. As it cools, it will deflate.
- Remove the sides of the pan.
- It is best served the day it's made.
Nutrition Facts : Calories 374, Fat 24.7, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 29.4, Fiber 1.9, Sugar 26.2, Protein 12.2
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