Passover Banana Cake topped with Chocolate Chips

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 6-8

Comments: This quick and easy cake can be made for a dairy or meat Passover meal. In other words, it's Parve for Passover. The cake doesn't rise too high, but all the same, it's very tasty. My husband says it's texture is a bit like a bread pudding, although there's no bread in it; strickly Kosher for Passover, made with a Kosher for Passover Cake mix and other neutral ingredients.

Ingredients: 1 (12 oz.) box Passover Yellow Cake Mix (I recommend Manischewitz Yellow Cake Mix for this recipe, NOT the Extra Moist Yellow Cake mix made by Manischewitz) 1/4 cup water 2 eggs 1 cup mashed or pureed ripe bananas (approximately 3 small or 2 medium bananas) 1/3 cup semisweet chocolate chips Garnish (optional) Kosher for Passover Confectioners' sugar Serve with: Whipped cream (dairy meal) or Non-dairy whipped topping (meat meal)

Instructions: 1. Preheat oven to 350 degrees F/180 degrees C. Spray an 8 or 9-inch square or round cake pan with nonstick cooking spray. 2. Beat together (by hand or with electric mixer) all ingredients, except the chocolate chips, for 1-2 minutes until smooth. 3. Pour into prepared cake pan and sprinkle chocolate chips over top. 4. Bake in preheated oven until cake springs back when gently pressed, about 25-35 minutes. Remove from oven and leave cake in pan to cool for 15 minutes, then transfer to wire rack to cool completely. Dust with confectioners' sugar if desired before serving. Cut cake into squares or wedges (depending on what type of pan you used). Serve each piece with a dollop of whipped cream if having a "dairy" meal, or if having a "meat" meal, serve with non-dairy whipped topping. Makes 6-8 servings. Photograph taken by Diana Baker Woodall ©2007

Date: April 1, 2007

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County