Passover Chocolate Chip Banana Bread (Flourless and Kosher)

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Every year when Passover rolls around, I find myself missing the simple pleasure of banana bread. You know that feeling when you have overripe bananas sitting on your counter, practically begging to be turned into something delicious? During the eight days of Passover, regular flour is off limits, but that doesn’t mean we have to give up our favorite baked goods.

I developed this flourless version after several years of disappointing attempts with matzo cake meal. The secret is using almond flour as the base, which gives you that tender, moist texture we all crave in banana bread. The bananas need to be really ripe for this recipe to work. I’m talking brown spots, soft to the touch, almost overripe. Those sugars that develop as bananas ripen are what make this bread naturally sweet and incredibly flavorful.

Why Almond Flour Works for Passover Banana Bread

What sets this recipe apart from other Passover baking is how it doesn’t taste like a compromise. The almond flour adds a subtle nuttiness that pairs beautifully with the chocolate chips. I use mini chocolate chips because they distribute more evenly throughout the batter, and you get chocolate in every bite. Make sure your chocolate chips are kosher for Passover. Many regular chocolate chips contain corn syrup or other chametz ingredients.

Choosing the Right Chocolate for Kosher Passover Baking

This bread is perfect for Passover breakfast or as an afternoon snack with coffee. I love serving it slightly warm with a pat of butter or even plain. It keeps well for several days wrapped in plastic wrap, and honestly, it gets more flavorful as it sits. The banana flavor deepens, and the texture becomes even more tender.

Passover Chocolate Chip Banana Bread (Flourless and Kosher) - Jewish recipe
Every year when Passover rolls around, I find myself missing the simple pleasure of banana bread. You know that feeling when you have overripe bananas sitting on your counter, practically begging to be turned into something delicious? During the eight days of Passover, regular flour is off limits, but that doesn't mean we have to give up our favorite baked goods. I developed this flourless version after several years of disappointing attempts with matzo cake meal. The secret is using almond flour as the base, which gives you that tender, moist texture we all crave in banana bread. The bananas need to be really ripe for this recipe to work. I'm talking brown spots, soft to the touch, almost overripe. Those sugars that develop as bananas ripen are what make this bread naturally sweet and incredibly flavorful. What sets this recipe apart from other Passover baking is how it doesn't taste like a compromise. The almond flour adds a subtle nuttiness that pairs beautifully with the chocolate chips. I use mini chocolate chips because they distribute more evenly throughout the batter, and you get chocolate in every bite. Make sure your chocolate chips are kosher for Passover. Many regular chocolate chips contain corn syrup or other chametz ingredients. This bread is perfect for Passover breakfast or as an afternoon snack with coffee. I love serving it slightly warm with a pat of butter or even plain. It keeps well for several days wrapped in plastic wrap, and honestly, it gets more flavorful as it sits. The banana flavor deepens, and the texture becomes even more tender.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups almond flour blanched, finely ground
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 large very ripe bananas mashed, about 1 1/4 cups
  • 2 large eggs room temperature
  • 1/3 cup vegetable oil or melted coconut oil
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips kosher for Passover

Method
 

  1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan with oil and dust lightly with almond flour.
  2. In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
  3. In a large bowl, mash the bananas until mostly smooth with just a few small lumps remaining.
  4. Add eggs to the mashed bananas and whisk until well combined.
  5. Stir in the oil, honey, and vanilla extract until the mixture is smooth.
  6. Add the dry ingredients to the wet ingredients and fold together until just combined. Don't overmix.
  7. Gently fold in the chocolate chips, reserving a few for the top.
  8. Pour batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top.
  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  10. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Store wrapped in plastic wrap at room temperature for up to 4 days. The bread can be frozen for up to 3 months. Make sure all ingredients are certified kosher for Passover. If you can't find kosher for Passover chocolate chips, you can chop up kosher Passover chocolate bars instead.
Nutrition Facts
10 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 245mg 11%
Dietary Fiber 4g 14%
Total Sugars 26g
Protein 7g 14%
*Percent Daily Values are based on a 2,000 calorie diet.

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