Thursday, April 21, 2016

Pesach Banana Cake (pareve, non-gebrokts)

This year, I gave up eating wheat when I realized I was having a mild allergic reaction to it. So while I'll still bake my kids their favorite Pesach treats (like mandel bread and pesach rolls), I needed to come up with something I could snack on too!
{So I stood in my kitchen and spotted a bunch of ripe bananas}
And I decided to try to change up my banana cake recipe!
Here's what happened:

4 large bananas, mashed
1 cup sugar
1/2 cup oil
2 eggs
1.5 tsp vanilla extract (optional)
1.5 cups ground coconut
1.5 cups potato starch
1/4 tsp salt
1.5 tsp baking powder

Mix bananas, sugar, oil, eggs, and vanilla extract, if using and make sure they are combined well
Add dry ingredients. Mix well.
Divide batter between 2 loaf pans and bake at 185 C (about 370 F) for 45 minutes or until done.

This was so easy and really came out delish. It's perfect and I'm going to make it all year long!


  1. Just put a batch in the oven :). Do you know if it freezes well?

  2. Sorry, I haven't yet had the opportunity to freeze it. Hope it works; please let me know!

  3. This post is included in the   Quick Passover Kosher Cooking Carnival. Please, take a look, comment and share, thanks.


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