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Passover Almond Flour Banana Bread (Moist & Naturally Sweet)

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✓ Pesach-friendly. Look for a Pesach hechsher on: vanilla, extracts. Pesach recipes and menu planner

Pareve

Passover banana bread made with almond flour and a little potato starch is moist, tender and naturally sweetened with very ripe bananas and honey or maple syrup, with optional walnuts.

Working With Almond Flour

Almond flour is heavier than wheat flour and has no gluten, so it can bake into a dense loaf if you’re not careful. A little potato starch lightens it, and well-beaten eggs give it lift. Use bananas that are very ripe and heavily spotted. Tent with foil if the top browns before the center is set, and brush the top with honey while warm for extra moisture.

Kosher Notes

Made with coconut oil, this banana bread is pareve. For Passover, use almond flour, potato starch, vanilla and oil certified kosher for Passover.

Storing

It keeps wrapped for 3 to 4 days or frozen for 3 months.

Passover Almond Flour Banana Bread (Moist & Naturally Sweet)
This moist Passover banana bread uses almond flour and extra-ripe bananas to create a tender, naturally sweet loaf that's perfect for the holiday.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Jewish
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour blanched, finely ground
  • 1/4 cup potato starch
  • 1/2 teaspoon salt
  • 3 large very ripe bananas about 1 1/4 cups mashed
  • 3 large eggs room temperature
  • 1/3 cup coconut oil melted and slightly cooled
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts optional

What I use for this recipe

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Method
 

  1. Preheat your oven to 325°F. Grease a 9x5-inch loaf pan with coconut oil or line with parchment paper.
  2. In a medium bowl, whisk together the almond flour, potato starch, and salt. Set aside.
  3. In a large bowl, mash the bananas with a fork until mostly smooth with just a few small lumps remaining.
  4. Add the eggs to the mashed bananas and whisk until well combined.
  5. Stir in the melted coconut oil, honey, and vanilla extract until the mixture is smooth.
  6. Add the dry ingredients to the wet ingredients and fold together gently with a spatula until just combined. Don't overmix.
  7. Fold in the chopped walnuts if using.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-55 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
  10. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

The bread will keep wrapped at room temperature for 3-4 days or can be frozen for up to 3 months. For extra moisture, you can brush the top with a little honey while still warm. Make sure your bananas are very ripe for the best flavor and natural sweetness.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 95mg 4%
Dietary Fiber 4g 14%
Total Sugars 14g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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