Using matzo meal/flour instead of regular flour makes this loaf dense (don’t expect it to rise much) and moist while preserving its great banana flavor. You can also make this after Passover with leftover matzo meal!
Passover Banana Bread
Ingredients
- 2 tbsp oil (any)
- 80 grams sugar (granulated, brown, or coconut)
- 1 tsp vanilla extract
- dash salt
- 4 browned bananas (medium-sized)
- 80 grams milk
- 2 eggs
- 180 grams almond flour
- 180 grams matzo meal
- optional chocolate chips (white and dark!), walnuts, cinnamon
Instructions
- Preheat oven to 350˚F. Butter a loaf pan.
- In a mixing bowl, mix together the oil, sugar, salt, and vanilla.
- Mash the bananas into the wet mixture using a spatula, fork, your hands, a processor, or by pre-mashing in the peels.
- Whip/beat the milk and eggs, then add to mixture.
- Add in the almond flour and the matzo meal.
- Add any nuts (I like walnuts) and/or chocolate chips (I like white and dark) as desired. Stir until just combined.
- Scoop into loaf pan. Bake at 350˚F for ~1 hour, until the top is brown and cracked and the middle is cooked (it's wet, so a skewer might no come out fully clean). Let sit a few minutes in the pan, then invert to a plate or rack and allow to cool completely before slicing. Very important or it will be soggy and fall apart!