Almond Banana Cake for Passover
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.
Servings: 9 squares
Calories: 394kcal
Ingredients
- 1 tbsp vegetable oil to grease pan
- 8 eggs medium to large
- 325 grams almond flour ~3-1/4 cups
- 185 grams granulated sugar or cane sugar
- 50 grams sliced almonds ~1/2 cup
- 225 grams ripe banana ~1 cup mashed, 2 bananas (see note below on ripeness*)
Instructions
- Preheat the oven to 350°F.
- Lightly oil an 8x8 or 9x9 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.
Nutrition
Calories: 394kcal | Carbohydrates: 35g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 145mg | Sodium: 56mg | Potassium: 185mg | Fiber: 5g | Sugar: 25g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg
