I love the combination of chocolate & bananas and this I found at Hershey's Kitchens, it sounds perfect for the Passover Holiday.
Provided by Manami
Categories Dessert
Time 50m
Yield 15 squares
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Lightly grease 13x9x2-inch baking pan.
- 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.
- Beat egg whites in a 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 on top.
- Bake 25 to 30 minutes 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.
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AlaskionIsUrBoi
[email protected]I'm not a big fan of Passover desserts, but this cake was surprisingly good. It was moist and flavorful, and I would definitely make it again.
Waqas Wohra
[email protected]This cake was super easy to make and it turned out great! I will definitely be making this again.
Zeeshan Rouf
[email protected]I made this recipe and it was really good! My family loved it
nooren ahmedelsaid
[email protected]This chocolate banana cake was a huge success! It was moist and delicious, and the chocolate and banana flavors were perfectly balanced. I would definitely recommend this recipe to anyone looking for a Passover-friendly dessert.