Passover-Friendly Banana Walnut Sponge Cake

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 07/27/19
banana walnut bundt cake

Alexandra Grablewski / DigitalVision / Getty Images

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
184 Calories
6g Fat
29g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 184
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 90mg 30%
Sodium 211mg 9%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 5%
Protein 5g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sponge cakes are deliciously light and make a perfect treat to serve with afternoon coffee or tea. Not only is this banana walnut sponge cake recipe butter and oil-free, but it is also Passover-friendly. While most sponge cakes call for baking flour and some leavening agent like baking soda, baking powder, or cream of tartar. 

During Passover, Jewish families adhere to a strict no chametz diet or a diet free from leavened grains. Matzah, a flat unleavened bread product, becomes a staple food during Passover. Matzah is made from only water and flour and is therefore not enriched with fats or sweeteners like honey. In place of the traditional flour and leavening agents, this recipe calls for matzo cake meal and potato starch, which lends a unique texture and flavor to the cake and makes for a delicious Passover treat.

But you don't have to be Jewish or celebrating Passover to enjoy this light and flavorful cake. Banana Walnut sponge cake is easy and delicious year-round.

Ingredients

  • 7 large eggs (yolks and whites separated)
  • 1 cup granulated white sugar
  • 1 cup mashed ripe bananas (about 2 medium bananas) 
  • 1/4 cup potato starch
  • 3/4 cup matzo cake meal
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon kosher salt
  • 1/2 cup chopped walnuts

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F. Grease and flour a Bundt cake pan, tapping out all excess flour.

  3. In a large bowl, beat egg yolks and sugar on medium speed until light and fluffy, about 3 minutes. Add bananas, potato starch, matzo cake meal, vanilla extract, and salt. Beat until thoroughly blended.

  4. In a separate chilled bowl, beat egg whites until stiff. Add to the batter and gently folding in until combined. Do not beat.

  5. Sprinkle chopped walnuts over the base of the prepared bundt cake pan. Spoon batter on top to cover the bottom of the pan without dislodging the walnuts, then pour in the rest and evenly distribute the batter.

  6. Bake in preheated oven for 1 hour.

  7. After baking, let cool, upside down, for 30 minutes before removing the pan. Allow it to cool to room temperature.

  8. Serve and enjoy!

Tips

  • To bring out the wonderfully rich nutty flavor of the walnuts, you can first roast them whole before chopping. To roast, simply spread the walnut halves in a single layer in an ungreased shallow pan or baking sheet and bake at 350 F for 5 to 10 minutes or until golden brown.
  • You may serve this banana sponge cake plain or you can choose to ice the cake with your favorite frosting, whipped cream, or simply sift powdered sugar over the top before serving.

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