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


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Rating:

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

Directions Step-By-Step

1
Beat whites until stiff but not dry. Gradually beat in 1/2 C. sugar. Set aside.
2
Beat yolks with 1/2 C. sugar until very
thick. Add salt, vanilla and lemon juice. Beat well. Add
bananas and beat well.
3
Sift 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