Breaking up the matzo consumption with a banana pumpkin breakfast loaf that’s Passover friendly. After one slice of this super moist and very flavourful cake, you might even forget it’s Passover. 

The recipe calls for a combination of almond and coconut flour. Also there was baking powder in the ingredient list, which I omitted as I don’t use it during Passover. The cake turned out beautifully. It’s the perfect breakfast treat to enjoy during Passover or anytime. 

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Banana Pumpkin Loaf

Course Breakfast

Ingredients

• 1 cup mashed banana (2-3 medium bananas)
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla
• ½ cup vegetable oil
• 1 cup brown sugar
• 1 cup matzah cake meal
• ¾ cup cup almond flour
• ¼ cup coconut flour
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp pumpkin pie spice or cinnamon
• cooking spray
• blanched almonds or walnuts for topping
• raw sugar for topping

Instructions

• Preheat oven to 350°F.
• Prepare a 1 lb (9 inch) loaf pan: coat with cooking spray and line with parchment paper.
• In a large bowl, mix the banana, pumpkin, eggs, vanilla, oil and brown sugar until smooth.
• In a separate bowl, sift together the matzah cake meal, flours, salt, baking soda, and pumpkin pie spice.
• Combine the wet and dry ingredients until completely incorporated and the batter is smooth.
• Pour batter into prepared pan and smooth the top using a spatula. Top with almonds and raw sugar if desired.
• Bake for 60-65 minutes.
• Allow to cool before serving.

  Recipe from Shannon Sarna/The Nosher.