Denise says:

  • This cake recipe is made with Passover store cupboard ingredients. Quick and easy to make. Useful any time as a dessert or for tea. It is even delicious without the icing if you want to make the recipe less sweet.
  • Preparation Time:  20 minutes
  •  Cooking Time: 1 hour plus 10 minutes to cool
  •   Serves: 8-10 people


  • 125g non-dairy margarine, softened, plus extra to grease
  • 125g brown sugar
  • 2 large eggs, lightly beaten
  • 50g smooth apple sauce
  • 4 very ripe bananas, about 375g peeled weight, mashed
  • 1½ teaspoons cinnamon
  • 150g cake meal or fine matzah meal
  • 1 teaspoon Passover baking powder
  • For the icing
  • 75g non-dairy margarine, softened
  • 100g icing sugar, sifted
  • 50g brown sugar
  • Dried banana chips, optional, to decorate


  1. Preheat oven to 180°C. Grease and line the base and sides of a 900g loaf tin with baking parchment.
  2. Beat butter and brown sugar in a large bowl with a handheld electric whisk until pale and creamy.
  3. Gradually whisk in eggs, then apple sauce. Stir in the bananas.
  4. Add the cinnamon, matzah meal, baking powder and a pinch of salt. Fold together with a large metal spoon (mixture may look a little curdled). Transfer into the prepared cake tin.
  5. Bake for 50min-1hr, or until risen and a skewer inserted into centre comes out clean.
  6. Leave to cool in tin for 10 minutes, then take out and cool completely on a wire rack.
  7. For icing, whisk together margarine and both sugars until smooth. If needed, add a teaspoon of water to loosen.
  8. Spread over top of cooled cake.
  9. Decorate with banana chips positioned upwards giving a spiky appearance.