5 from 1 vote

Your need for cake doesn't disappear just because it's Passover! This almond banana cake is a satisfying treat to enjoy over the Jewish holiday and only uses 6 ingredients. It has a moist, pudding-like texture from the over-ripe bananas in the batter and a crunchy topping of slivered almonds.

Arguably, this cake is even better the next day. This is the perfect kosher for Passover cake to bake this year.

A beige square cake with an almond topping sitting on a glass cake display stand

You won't believe how simple it is to make this cake for Passover. This cake combines the rich nuttiness of almonds with the sweet, creamy flavor of ripe bananas.

🌟Why You’ll Love This Recipe

Ideal texture combination: Texture contrast makes every bite of this cake super satisfying, as the moist cake and the crunchy sliced almonds complement each other perfectly.
Straightforward recipe and ingredients: A simple cake that's this moist and tasty? It only takes six ingredients and an easy all-in-one method to make a cake that tastes like you bought it at a bakery!
Perfect sweet treat for Passover: When Passover comes around, there are plenty of delectable dishes on offer but the desserts can sometimes be a little lacking. This almond banana cake is both delicious AND kosher for Passover as it uses almond flour. if you're not a regular cake fan but still need something sweet, try this matzo icebox cake.

🧾 Ingredients in This Recipe

Top down photo of ingredients including sugar, bananas, eggs, almond flour, class almonds, and a vegetable oil

Ripe bananas – When bananas ripen, they become mushy and sweet because of the conversion of starches into sugars. I like to let mine get over-ripe, but this recipe works with just-ripe bananas (as photographed above), too.
Sugar - I prefer white granulated sugar as it blends seamlessly into the batter. You could substitute with cane or turbinado sugar.
Eggs - These are the binding agents and bring the cake together. It also provides much of the structure and texture in this cake.
Almond flour - Using almond flour makes the cake kosher for Passover but also adds incredible flavor.
Sliced almonds - You can buy sliced almonds or slice them yourself (though it is a little tricky.) They add a great crunch to the top of the cake.
Vegetable oil – You can substitute with other neutral kosher for Passover oils.

See the recipe card for full information on ingredients and quantities.

🍌 What Texture Should My Bananas Be?

This recipe works with both ripe bananas and over-ripe, mushy (almost watery) bananas, but each version will yield different results. Use ripe bananas for a breakfast-esque cake that tastes almost like pancakes, and over-ripe bananas for more of a moist pudding cake, which is how I prefer it. If using ripe and not over-ripe bananas, add 2 tablespoons of sugar to the recipe.

👩‍🍳How to Make Almond Banana Cake

Top down photo a glass baking dish lined with parchment paper

First, preheat the oven to 350°F. Lightly oil an 8x8 or 9x9 ceramic baking dish and line it fully with parchment paper.

A mixture of eggs, sugar, flower, and bananas in a food processor with a black handle.

Add the bananas, eggs, almond flour, and sugar to the bowl of a food processor and pulse to combine. Using your rubber spatula, make sure all the almond flour is incorporated.

Yellow batter in a food processor bowl with a black handle.

Using your rubber spatula, make sure all the almond flour is incorporated and the batter is nice and smooth.

Raw yellow batter in a glass baking dish lined with parchment paper.

Pour all the batter into your prepared baking dish and tap to remove any bubbles.

Using a Ceramic or Metal Dish?

Usually, when baking in a ceramic or metal pan, the temperature should be set to 25 degrees higher, and the cake will take up to 10 minutes longer to bake.

Raw batter in a glass baking dish lined with parchment paper covered in sliced almonds.

Pour into the prepared baking dish and sprinkle with the sliced almonds.

Top down view of a square cake with an almond topping wrapped in parchment paper

Bake the cake for 40-50 minutes until a toothpick comes out clean.

A square slice of cake with an almond topping on a white plate.

Allow to cool in the pan for 15 minutes before transferring to a wire rack. Serve this Passover cake warm or at room temperature for the best taste. It's perfect for any time of day!

❄️ How to Store Almond Banana Cake

Store this cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Remove from the refrigerator 1 hour before serving. To freeze it, add to a zipper bag and get as much air out as possible. Thaw overnight in the refrigerator then remove from the refrigerator 1 hour before serving.

🍍More Desserts for Passover

Finding decadent desserts that are kosher for Passover doesn't need to be hard – I'm here to help!

Cookies drizzled with chocolate stacked in a dish.

Coconut Macaroons

Matzo Icebox Cake

What is Semifreddo & How Do I Make It?

Baked noodle casserole with cinnamon topping in a cast iron pan.

Cast-Iron Noodle Kugel

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5 from 1 vote

Almond Banana Cake for Passover

Your need for cake doesn't disappear just because it's Passover! This almond banana cake is a satisfying treat to enjoy over the Jewish holidays. It has a moist, pudding-like texture from the over-ripe bananas in the batter and a crunchy topping of slivered almonds.

Prep Time5

Cook Time45

Resting Time15

Total Time1 5

Course: Dessert

Cuisine: Jewish

Diet: Gluten Free, Kosher, Vegetarian

Servings: squares

Calories: 394kcal

Author: Candice Walker

Ingredients

▢ 1 tablespoon vegetable oil to grease pan
▢ 8 eggs medium to large
▢ 325 grams almond flour ~3-¼ cups
▢ 185 grams granulated sugar or cane sugar
▢ 50 grams sliced almonds ~½ cup
▢ 225 grams ripe banana ~1 cup mashed, 2 bananas (see note below on ripeness*)

Instructions

Preheat the oven to 350°F.
Lightly oil an 8x8 or 9x9 baking dish and line with parchment paper.
Add the bananas, eggs, almond flour, and sugar to the bowl of a food processor and pulse to combine. Using your rubber spatula, make sure all the almond flour is incorporated.
Pour into the prepared baking dish and sprinkle with the sliced almonds.
Bake for 40-50 minutes until a toothpick comes out clean.
Allow to cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

* This recipe works with both ripe and over-ripe, mushy, almost watery bananas, but both versions yield different results. Use ripe bananas for a breakfast-y cake that tastes almost like pancakes, and over-ripe bananas for more of a moist pudding-cake. If using ripe and not over-ripe bananas, add 2 tablespoons of sugar to the recipe.

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Remove from the refrigerator 1 hour before serving.

To freeze, add to a zipper bag and get as much air out as possible. Thaw overnight in the refrigerator then remove from the refrigerator 1 hour before serving.

Nutrition

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