Recipe by karen
Breads & desserts are hard to come by during Passover, and this one is a winner for breakfast, dinner or dessert. Feel free to add some nuts if you like them. NOTE: Baking soda is allowed during Passover from the sources that I have checked. In fact, baking soda & cream of tarter is listed as a substitution for baking powder, which is not allowed unless you buy a kosher for passover brand.
Top Review by Andylute
I made these last week with walnut oil, whole wheat matza flour & brown sugar and they came out GREAT: Very light & very delicious. (I did cut down a little on the baking soda. I also left out the cream of tartar.) I will make them again on Pesach Sheni in a few weeks.
- 1⁄2 cup oil (I use canola oil but I don't keep Passover strictly)
- 3⁄4 cup sugar
- 2 eggs
- 1 1⁄2 cups mashed bananas
- 3⁄4 cup matzo meal
- 1⁄2 cup potato starch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
Directions See How It's Made
- Preheat oven to 350 degrees.
- Coat muffin pan with cooking spray or line with paper liners.
- Beat oil with sugar.
- Add eggs, one at a time.
- Add bananas and combine.
- In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
- Combine dry mix with banana mixture. Do not over-mix.
- Fill prepared muffin tins with batter.
- Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs.