Banana Cake (Passover)

Annelise Friedman

By
@Annelise_Friedman

From the Cookbook Like Mama Used to Make; a collection of favorite and traditional Jewish dishes Compiled and Written by the Women of the Ann Arbor Chapter of Hadassah Ann Arbor, Michigan: The Chapter, 1952

Rating:
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Comments:
Serves:
8
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

7
eggs separated
1 c
banana, mashed
1 c
sugar (will use 1/2 at a time)
1/2 c
cake meal
1 tsp
salt
1/2 c
potato starch
1 tsp
vanilla extract
1 c
walnuts, chopped fine
1 tsp
lemon juice

Step-By-Step

1Beat whites until stiff but not dry. Gradually beat in 1/2 C. sugar. Set aside.
2Beat yolks with 1/2 C. sugar until very
thick. Add salt, vanilla and lemon juice. Beat well. Add
bananas and beat well.
3Sift meal with starch and fold into yolk mixture. Fold in whites and nuts. Bake in a tube pan at 325 degrees for 45 minutes to an hour. Cake is done when a toothpick inserted comes out clean.

About this Recipe

Main Ingredient: Eggs
Regional Style: Jewish
Dietary Needs: Vegetarian, Kosher
Other Tags: Quick & Easy, Heirloom