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Home > Recipes > Passover Chocolate Banana Cake

Passover Chocolate Banana Cake Recipe

Passover Chocolate Banana Cake
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup sliced almonds
  • 2/3 cup plus 1/4 cup sugar, divided
  • 1/4 cup HERSHEY'S Cocoa
  • 6 eggs, separated
  • 1 cup mashed ripe banana (2 to 3 medium)
  • 1/2 cup potato starch

Directions

1. Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan.

2. Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color. Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended. Stir in bananas.

3. Beat egg whites in large bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Stir about 1/2 cup beaten whites into cocoa mixture. Gently fold cocoa mixture into remaining egg white mixture, blending well. Spoon batter into prepared pan. Sprinkle almonds over top.

4. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling.) Cut into squares. About 15 servings.

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