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. I made this twice during Passover but actually I’m not sure it’s actually Passover-friendly, so next time I’ll make if after Passover with leftover matzo meal!

Passover Banana Bread

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Keyword: banana bread


  • 2 tbsp oil (any)
  • 60 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
  • 2 tsp baking powder
  • 1 tsp baking soda
  • optional chocolate chips, walnuts, cinnamon


  • 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.
  • Mix in the milk and eggs until well combined. Mix in the almond flour.
  • In a measuring cup, measure out the matzo meal. Then, in the same measuring cup, measure and mix together the baking powder, baking soda, and any cinnamon.
  • Add the matzo meal mixture to the bowl. Add any nuts (I like walnuts) or chocolate chips as desired. Stir until just combined.
  • Scoop into loaf pan. Bake at 350˚F for ~55 min, 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!


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