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Passover Chocolate Chip Banana Bread (Flourless and Kosher)

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

Pareve

This flourless chocolate chip banana bread is made with almond flour, so it works for Passover. Very ripe bananas, eggs, oil, honey and vanilla make it moist and tender, with mini chocolate chips throughout.

Why Almond Flour Works

Almond flour gives a tender, moist crumb without the dense, gummy texture of matzo cake meal. Use blanched, finely ground almond flour, and very ripe bananas with plenty of brown spots for sweetness and moisture. The loaf browns faster than wheat breads, so tent it with foil if the top darkens before the center is set.

Kosher Notes

This banana bread is pareve if your chocolate chips are pareve. For Passover, every ingredient (almond flour, baking soda, vanilla, chocolate chips and oil) should be certified kosher for Passover. Coconut oil works in place of vegetable oil. If you can’t find Passover chocolate chips, chop a kosher-for-Passover chocolate bar.

Storing

Keep wrapped at room temperature for 4 days, or freeze for 3 months.

Passover Chocolate Chip Banana Bread (Flourless and Kosher)
This flourless Passover chocolate chip banana bread uses almond flour for incredible texture and flavor, proving you don't need to compromise during the holiday.
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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

What I use for this recipe

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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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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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