Your need for cake doesn't disappear just because it's Passover! This almond banana cake is a satisfying treat to enjoy over the Jewish holidays. It has a moist, pudding-like texture from the over-ripe bananas in the batter and a crunchy topping of slivered almonds.
By Candice Walker on April 10, 2024 (Last updated April 10, 2024) This post may contain affiliate links. Read my disclosure policy.
19shares
Your need for cake doesn’t disappear just because it’s Passover! This almond banana cake is a satisfying treat to enjoy over the Jewish holiday and only uses 6 ingredients. It has a moist, pudding-like texture from the over-ripe bananas in the batter and a crunchy topping of slivered almonds.
Arguably, this cake is even better the next day. This is the perfect kosher for Passover cake to bake this year.
You won’t believe how simple it is to make this cake for Passover. This cake combines the rich nuttiness of almonds with the sweet, creamy flavor of ripe bananas.
🌟Why You’ll Love This Recipe
Ideal texture combination: Texture contrast makes every bite of this cake super satisfying, as the moist cake and the crunchy sliced almonds complement each other perfectly.
Straightforward recipe and ingredients: A simple cake that’s this moist and tasty? It only takes six ingredients and an easy all-in-one method to make a cake that tastes like you bought it at a bakery!
Perfect sweet treat for Passover: When Passover comes around, there are plenty of delectable dishes on offer but the desserts can sometimes be a little lacking. This almond banana cake is both delicious AND kosher for Passover as it uses almond flour. if you’re not a regular cake fan but still need something sweet, try this matzo icebox cake.
🧾 Ingredients in This Recipe
Ripe bananas – When bananas ripen, they become mushy and sweet because of the conversion of starches into sugars. I like to let mine get over-ripe, but this recipe works with just-ripe bananas (as photographed above), too.
Sugar – I prefer white granulated sugar as it blends seamlessly into the batter. You could substitute with cane or turbinado sugar.
Eggs – These are the binding agents and bring the cake together. It also provides much of the structure and texture in this cake.
Almond flour – Using almond flour makes the cake kosher for Passover but also adds incredible flavor.
Sliced almonds – You can buy sliced almonds or slice them yourself (though it is a little tricky.) They add a great crunch to the top of the cake.
Vegetable oil – You can substitute with other neutral kosher for Passover oils.
See the recipe card for full information on ingredients and quantities.
🍌 What Texture Should My Bananas Be?
This recipe works with both ripe bananas and over-ripe, mushy (almost watery) bananas, but each version will yield different results. Use ripe bananas for a breakfast-esque cake that tastes almost like pancakes, and over-ripe bananas for more of a moist pudding cake, which is how I prefer it. If using ripe and not over-ripe bananas, add 2 tablespoons of sugar to the recipe.
👩🍳How to Make Almond Banana Cake
First, preheat the oven to 350°F. Lightly oil an 8×8 or 9×9 ceramic baking dish and line it fully with parchment paper.
Add the bananas, eggs, almond flour, and sugar to the bowl of a food processor and pulse to combine. Using your rubber spatula, make sure all the almond flour is incorporated.
Using your rubber spatula, make sure all the almond flour is incorporated and the batter is nice and smooth.
Pour all the batter into your prepared baking dish and tap to remove any bubbles.
Using a Ceramic or Metal Dish?
Usually, when baking in a ceramic or metal pan, the temperature should be set to 25 degrees higher, and the cake will take up to 10 minutes longer to bake.
Pour into the prepared baking dish and sprinkle with the sliced almonds.
Bake the cake for 40-50 minutes until a toothpick comes out clean.
Allow to cool in the pan for 15 minutes before transferring to a wire rack. Serve this Passover cake warm or at room temperature for the best taste. It’s perfect for any time of day!
❄️ How to Store Almond Banana Cake
Store this cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Remove from the refrigerator 1 hour before serving. To freeze it, add to a zipper bag and get as much air out as possible. Thaw overnight in the refrigerator then remove from the refrigerator 1 hour before serving.
🍍More Desserts for Passover
Finding decadent desserts that are kosher for Passover doesn’t need to be hard – I’m here to help!
Your need for cake doesn't disappear just because it's Passover! This almond banana cake is a satisfying treat to enjoy over the Jewish holidays. It has a moist, pudding-like texture from the over-ripe bananas in the batter and a crunchy topping of slivered almonds.
Prep Time5 minutesmins
Cook Time45 minutesmins
Resting Time15 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: Jewish
Diet: Gluten Free, Kosher, Vegetarian
Servings: 9squares
Calories: 394kcal
Ingredients
1tbspvegetable oilto grease pan
8eggsmedium to large
325gramsalmond flour~3-1/4 cups
185gramsgranulated sugaror cane sugar
50gramssliced almonds~1/2 cup
225gramsripe banana~1 cup mashed, 2 bananas (see note below on ripeness*)
Instructions
Preheat the oven to 350°F.
Lightly oil an 8×8 or 9×9 baking dish and line with parchment paper.
Add the bananas, eggs, almond flour, and sugar to the bowl of a food processor and pulse to combine. Using your rubber spatula, make sure all the almond flour is incorporated.
Pour into the prepared baking dish and sprinkle with the sliced almonds.
Bake for 40-50 minutes until a toothpick comes out clean.
Allow to cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
* This recipe works with both ripe and over-ripe, mushy, almost watery bananas, but both versions yield different results. Use ripe bananas for a breakfast-y cake that tastes almost like pancakes, and over-ripe bananas for more of a moist pudding-cake. If using ripe and not over-ripe bananas, add 2 tablespoons of sugar to the recipe.Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Remove from the refrigerator 1 hour before serving.To freeze, add to a zipper bag and get as much air out as possible. Thaw overnight in the refrigerator then remove from the refrigerator 1 hour before serving.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
