Gluten-Free Passover Banana Chocolate Chip Cake
A moist, fluffy cake perfect for Passover celebrations, made with potato starch instead of flour. Ripe bananas provide natural sweetness and tender texture, while chocolate chips add bursts of richness throughout. The technique of folding beaten egg whites creates an exceptionally light crumb that rivals any traditional cake. This kosher-for-Passover dessert works beautifully for spring gatherings or any time you want a naturally grain-free treat that doesn't sacrifice flavor or texture.
Ingredients
Instructions
- 1
Grease a tube pan with oil and lightly dust with potato starch, then preheat oven to 350°F
- 2
Beat egg yolks until thickened, then slowly add sugar and salt while beating constantly until mixture becomes lemon colored
- 3
Add mashed banana and potato starch while beating until blended, then gently fold in chocolate chips with spatula
- 4
Beat egg whites in separate bowl until stiff, then gently fold into egg yolk mixture until just incorporated
- 5
Pour batter evenly into prepared tube pan and bake for 45 minutes until cake springs back when touched and toothpick comes out clean
- 6
Cool cake upside down for 30 minutes, then remove from pan and dust with powdered sugar before serving
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Cooling the cake upside down helps maintain its light, airy texture
Fold egg whites gently to preserve air bubbles that create the cake's fluffy structure
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally with fresh berries or sliced bananas
Common Mistakes
Don't overmix when folding egg whites to avoid deflating the batter
Ensure bananas are very ripe to avoid lumps in the final cake
Substitutions
FAQ
Can I make this without a tube pan?
Yes, use a 9-inch round pan but reduce baking time to 35-40 minutes and check for doneness with a toothpick.
What if I don't have potato starch?
Tapioca starch works as a 1:1 substitute, or use matzo cake meal if keeping kosher for Passover.
How long will this cake keep?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for 3 months.