Banana Nut Cake With Chocolate Icing

Banana Cake
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  • 60 mins
  • Prep: 25 mins,
  • Cook: 35 mins
  • Yield: Serves 8 to 10
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This banana nut cake with chocolate icing is one of those rare kosher for Passover desserts that you'll want to serve year round. (It's also a great way to use up leftover matzo cake meal after Pesach.) The dark chocolate icing can be made either pareve or dairy. It's a nice touch for fancier meals, but you can omit the frosting altogether -- the cake is so moist and delicious, you can serve it unadorned for casual snacking.

What You'll Need

  • For the Cake:
  • 4 ounces/3/4 cup walnuts (ground)
  • 4 ounces/3/4 cup hazelnuts (ground)
  • 1/2 cup plus 1/4 cup sugar
  • 1/4 cup matzo cake meal
  • 4 large eggs (separated, at room temperature)
  • 1 banana (peeled and mashed)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Icing:
  • 3 ounces bittersweet chocolate (chopped)
  • 2 tablespoons butter (coconut oil or margarine)
  • 1 tablespoon orange juice

How to Make It

  1. Preheat the oven to 350 F. Grease an 8- by 8-inch cake pan or glass baking dish with butter (if making the cake dairy) or oil (if making the cake pareve). Set aside.
  2. In a medium bowl, whisk together the ground nuts and matzo cake meal.
  3. In a large bowl, using electric beaters or a balloon whisk, beat the egg yolks with 1/2 cup of the sugar until the yolks are thick and lemon-colored. Stir in the mashed banana and vanilla extract.
  1. In another large bowl, beat the egg whites and salt using clean, dry beaters or a whisk until soft peaks form. Add the remaining 1/4 cup of sugar and continue beating just until the egg whites hold stiff peaks.
  2. In 3 additions, alternately fold the nuts, then the egg whites into the yolk mixture, ending with the whites. Pour the batter into the prepared pan, and gently smooth the top with a spatula.
  3. Bake the cake in the preheated oven for about 35 minutes, or until the cake is golden brown and a tester inserted in the center comes out clean. Place the cake on a rack, and allow to cool in the pan.
  4. While the cake is cooling, make the icing: Place the chocolate, butter (or coconut oil or margarine), and orange juice in a small heavy saucepan set over low heat. Whisk constantly until the chocolate is melted and the mixture is smooth. Remove from the heat and allow to cool for about 5 minutes before spreading over the cake. Enjoy!
Nutritional Guidelines (per serving)
Calories 295
Total Fat 20 g
Saturated Fat 4 g
Unsaturated Fat 8 g
Cholesterol 91 mg
Sodium 105 mg
Carbohydrates 23 g
Dietary Fiber 3 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)