Passover Banana Nut Cake Food

PASSOVER BANANA COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Sift matzo cake meal, cream of tartar, baking soda, and salt together in a large bowl.
• Beat butter in a large bowl with an electric mixer until creamy. Add white sugar gradually, beating until butter is fluffy. Beat in mashed banana and egg. Add matzo meal mixture in 3 batches, alternating with milk, beating batter briefly after each addition.
• Spread batter in the prepared cake pan. Sprinkle brown sugar and cinnamon on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

PASSOVER BANANA NUT CAKE

Steps:

• Preheat oven to 325. Lightly grease sides and center of a 10 inch tube pan.
• Separate eggs into large mixing bowls. slowly beat 1 cup sugar and salt into yolks until thick and light in color. Add mashed bananas. Beat for 3 minutes on high speed.
• Stir together cake meal, potato starch and cinnamon. Fold gradually into banana mixture. Add nuts.
• Beat whites till peaked (not dry). Continue beating and make meringue by beating 1/4 cup sugar into whites 1 teaspoon at a time. Fold meringue into banana mixture.
• Bake in pan for 70 to 75 minutes until its springy to touch. invert pan and let hang for 45 minutes. remove while warm with a thin blade.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

PASSOVER BANANA BREAD

Steps:

• preheat oven to 350.
• grease a 9x13 rectangular cake pan.
• combine matzo meal, coconut, ground nuts, baking powder, baking soda, cinnamon & salt.
• In a separate bowl, combine oil, yolks, bananas and vanilla.
• In a third bowl, whip egg whites and sugar until stiff peaks form.
• Gently fold dry mixture into the egg whites.
• Gently fold banana mixture into the rest of the batter.
• Lastly add the walnuts and bake for 1 hour or until a toothpick comes out clean.

PASSOVER CARROT ALMOND CAKE

Steps:

• Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
• Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
• Stir in carrots and vanilla.
• Using clean, dry beaters, beat whites with salt until soft peaks form.
• Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
• Combine almonds, 3 tablespoons cake meal and cinnamon.
• Fold gently into egg mixture.
• Turn into prepared pan, smoothing top.
• Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
• Cool completely in pan onrack.
• Remove springform before serving.

PASSOVER NUT CAKE

Steps:

• Preheat the oven to 350degF.
• Lightly grease a 9 inch springform pan.
• Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
• With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
• Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
• Cool the cake on a rack. As it cools, it will deflate.
• Remove the sides of the pan.
• It is best served the day it's made.

PASSOVER CHOCOLATE BANANA CAKE

Steps:

• Heat oven to 350ºF.
• Lightly grease 13x9x2-inch baking pan.
• Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color.
• Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended.
• Stir in bananas.
• Beat egg whites in a large bowl until foamy.
• Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
• Stir about 1/2 cup beaten whites into cocoa mixture.
• Gently fold cocoa mixture into remaining egg white mixture, blending well.
• Spoon batter into prepared pan; sprinkle almonds on top.
• Bake 25 to 30 minutes until top springs back when touched lightly in center.
• Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling).
• Cut into squares.