Ingredients 5 large eggs, separated 3/4 cup sugar 1/4 cup matzo cake meal 1 tablespoon potato starch 1 large banana, cut into thirds 1 tablespoon freshly squeezed orange juice 1 tablespoon grated orange zest 1/2 cup golden raisins, soaked in hot water and drained
Instructions 1. Preheat the oven to 325 degrees F. Grease or spray two 7 7/8x3 7/8-inch aluminum foil loaf pans. 2. PROCESSOR METHOD: Place the egg yolks and sugar in a food processor and process for 1 minute or until thick and pale yellow. 3. Sift the matzo cake meal and potato starch together and add to the processor along with the banana and orange juice and zest, Process until you can no longer see the banana. Remove to a large bowl and fold in the raisins. 4. In a separate large howl, beat the egg whites until stiff peaks form. Fold into the batter, Pour into the prepared pans. 5. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean. Let cool completely before removing from the pans. 6. ELECTRIC MIXER METHOD: Use an electric mixer to beat the egg yolks, sugar, banana, and orange juice and zest. Add the sifted dry ingredients, mix well. Fold in the beaten egg whites, pour into pans, and bake as above. 7. Makes 2 loaves
Yield
2 loaves
Description
Passover banana bread is one of those things for which there are multiple recipes. I try all the different one. I like this one the orange juice and raisins.
Notes This was delicious. My daughter, Cyndi, pointed out that it would make fantastic French toast.
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