snowy mountain

Passover Banana Bread

Using matzo meal/flour instead of regular flour makes this loaf dense (don’t expect it to rise much) and moist while preserving its great banana flavor. I made this twice during Passover but actually I’m not sure it’s actually Passover-friendly, so next time I’ll make if after Passover with leftover matzo meal!

For ~true~ Passover recipes, check out my Passover page!

Total time: 1 hour 10 mins. Makes one quite large 9×5″ loaf pan (I suggest ⅔-ing the recipe for a smaller loaf pan).

Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 2 tbsp oil
  • 30 grams granulated sugar
  • 30 grams brown or coconut sugar
  • 1 tsp vanilla
  • Dash salt
  • 4 browned bananas (573 grams already peeled)
  • 80 grams milk
  • 2 eggs
  • 180 grams (~1½ cups) almond flour
  • 180 grams (~1½ cups) matzo meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Optional: walnuts, cinnamon, chocolate chips


  1. Preheat oven to 350˚F. Butter a loaf pan.
  2. In a mixing bowl, mix together the 2 tbsp oil, 30 grams of each sugar, salt, and vanilla.
  3. Mash the 4 bananas into the wet mixture using a spatula, fork, your hands, a processor, or by pre-mashing in the peels.
  4. Mix in the 80 grams of milk and 2 eggs until well combined.
  5. Add in the 1½ cups almond flour. In a measuring cup, measure out 1½ cups matzo meal. Then, in the same measuring cup, measure and mix together the 2 tsp baking powder, 1 tsp baking soda, and any cinnamon.
  6. Add the matzo meal mixture to the bowl. Add any nuts (I like walnuts) or chocolate chips as desired. Stir until just combined.
  7. Scoop into loaf pan. Bake at 350˚F for ~55 min, until the top is brown and cracked and the middle is cooked (it’s wet, so a skewer might no come out fully clean). Let sit a few minutes in the pan, then invert to a plate or rack and allow to cool completely before slicing.

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