Passover Banana Cake

from “Living Without” magazine, Spring 2003)

This Passover favorite appeared in Living Without magazine in the spring of 2003. It makes one 10-inch cake

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  • 7 eggs, separated
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 cup mashed bananas
  • ¾ cup potato starch


  1. Preheat oven to 350°F.
  2. Beat egg whites until stiff, and then set aside.
  3. Beat egg yolks. Add sugar and salt; beat until lemon-colored and thick.
  4. Add bananas and potato starch while beating.
  5. Fold in egg whites and bake in a 10-inch tube pan for 45 minutes.
  6. Invert and let cool.

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