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
Ingredients
- 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
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.
- 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!