Passover Chocolate Banana Cake – a delicious recipe with eggs, sugar, sugar, potato starch, cocoa, mashed ripe banana. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F.
2
Lightly grease 13x9x2-inch baking pan.
3
Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color.
4
Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended.
5
Stir in bananas.
6
Beat egg whites in a large bowl until foamy.
7
Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
8
Stir about 1/2 cup beaten whites into cocoa mixture.
9
Gently fold cocoa mixture into remaining egg white mixture, blending well.
10
Spoon batter into prepared pan; sprinkle almonds on top.
11
Bake 25 to 30 minutes until top springs back when touched lightly in center.
12
Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling).
13
Cut into squares.
584
kcal
Calories
25
g
Fat
73
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 eggs, separated, 2/3 cup sugar, divided, 1/4 cup sugar, divided, 1/2 cup potato starch, and more.
Yes, Passover Chocolate Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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