passover made from scratch
From-scratch • Grain-free • Adaptable to your family custom
Prep Time
15 minutes
Cook Time
45-60 minutes
Serves
6
This banana bread is rich with ripe bananas and built for flexibility. Because Passover kitchens follow different traditions, this recipe offers clear choices—not compromises.
You may choose:
- Egg whites OR baking powder for lift (check out my post on egg whites)
- Honey OR sugar for sweetness
- Cassava flour OR potato starch for structure
Each option works beautifully when paired with the right technique.
Base Ingredients (All Versions)
- 3 very ripe bananas, mashed (about 1½ cups)
- 1½ cups almond flour
- ½ cup cassava flour or potato starch (see notes below)
- ⅓ cup oil (avocado, light olive, or melted coconut oil)
- ½ cup applesauce
- ½ teaspoon salt
- ⅓ cup honey or sugar (if using sugar, Add 2 tablespoons additional applesauce for moisture)
Choose Your Leavening Path
🔹 Option 1: Natural Leavening (No Baking Powder)
For kitchens avoiding chemical leaveners
Eggs
- 4 large eggs, separated
Steps
1
Preheat oven to 350°F (175°C). Line or grease a loaf pan.
2
Separate eggs. Beat whites to stiff, glossy peaks; set aside.
3
In a large bowl, whisk yolks with bananas, sweetener, oil, and applesauce.
4
Stir in almond flour, cassava flour or potato starch, and salt.
5
Gently fold in egg whites in two additions.
6
Transfer to pan and smooth the top.
7
Bake 50–60 minutes, until set.
8
Cool completely before slicing.
Texture: moist, tender, gently structured
Note: The loaf firms as it cools—this is essential for clean slices.
🔹 Option 2: Baking Powder
For families using kosher-for-Passover baking powder
Eggs
- 3 large eggs
Additional Ingredient:
- 1½ teaspoons kosher-for-Passover baking powder
Steps
1
Preheat oven to 350°F (175°C). Line or grease a loaf pan.
2
Whisk eggs, bananas, sweetener, oil, and applesauce.
3
In a separate bowl, whisk almond flour, cassava flour or potato starch, salt, and baking powder.
4
Combine wet and dry ingredients until just mixed.
5
Pour into pan and smooth top.
6
Bake 45–55 minutes, until set.
7
Cool completely before slicing.
Texture: lighter crumb, classic quick-bread feel
Choosing Cassava Flour or Potato Starch
- Cassava flour
- Whole-root flour
- Slightly denser, more bread-like crumb
- Best for slicing and freezing
- Potato starch
- Lighter, more tender texture
- Slightly more cake-like
- Common in Passover kitchens
👉 Use the same quantity (½ cup) for either—no other changes needed.
Storage
- Keeps 4 days refrigerated
- Freezes well, sliced and wrapped
A PurePassover Reflection
When we remove baking powder from our kitchen, we are not limiting ourselves—we are deepening our skill.
That said, Passover customs vary widely. Whether your family relies on technique or includes kosher-for-Passover baking powder, PurePassover exists to offer clear, thoughtful options that respect those traditions.
Whichever path you choose, this banana bread is one your family will love.
Leave a Reply