Banana Blintz Loaf

Recipe by PanNan

This is posted for the World Tour 2005 RecipeZaar event. I haven't tried them yet, but I can't wait to do so. This recipe is from the Hadassah Jewish Holiday Cookbook - a collection of traditional recipes from contemporary kosher kitchens.

Top Review by bluemoon downunder

I’ve never made – or eaten – a blintz loaf before: blintzes yes, but not blintz loaf. It seemed to me a cake recipe with the additional ingredients I used to use as filling in my blintzes. It’s a while since I made blintzes: several decades in fact! This Banana Blintz Loaf was very quick to make, had a beautifully moist texture and tasted scrumptious. In view of NoraMarie’s comment about it being bland, I used 11/2 teaspoons of lemon juice. And I also added 1/4 cup of ground almonds and added slivered almonds on top of the loaf before it went in the oven. Thanks for sharing this recipe, PanNan, and I hope that you like it when you try it.

Ingredients Nutrition


  1. Preheat oven to 325°F Grease and 8 X 8 baking pan.
  2. Using a blender or food processor, combine margarine, cream cheese, cottage cheese, and eggs. Blend until smooth. Add lemon juice, vanilla extract, whole wheat flour, baking powder, and cinnamon. Blend.
  3. Add bananas and honey. Blend well, and pour into baking pan.
  4. Bake 40 - 50 minutes, until it's set and brown.

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