Following a meaningful Passover service last night, I’m devoting the daylight (and snow covered!) portion of this day to writing, and baking for Night to Be Much Remembered. My family will be getting together with friends to share a meal and remember the deliverance God accomplished in Exodus 12:40-42.
One part of Passover and the accompanying seven-week festival of unleavened bread that I look forward to each year is baking. For tonight, I’m making a New York cheesecake with unleavened crust, and my unleavened banana bread. This banana bread has become my family’s favorite recipe for this time of year. Some even prefer it to the light and fluffy version.
We received this recipe in an e-mail several years ago and I bake many loaves over the course of the seven days of unleavened bread. Since my brother has gotten older, we’ve discovered a ratio of 1 loaf to 1 teenage boy every 1-2 days must be maintained throughout the entire week.
Unleavened Banana Bread
- 1 cup brown sugar
- 1/2 cup oil
- 2 eggs, well beaten
- 1 teaspoon vanilla
- 3 large bananas, mashed
- 2 cups white whole wheat flour (or 1-1/2 cups whole wheat flour and 1/2 cup all-purpose flour)
- 1/4 teaspoon salt
- 1/4 cup chopped nuts
Cream sugar and oil. Add vanilla, bananas, and eggs. Beat with electric mixer until smooth.
Sift flour(s) and salt together. Add to creamed mixture, with nuts. Stir.
Pour into a well greased loaf pan.* Bake for 45-60 minutes at 350 degrees, or until the top is slightly rounded and a nice golden brown.
*The original recipe calls for using a single loaf pan, and that does work pretty well. It can be a challenge, though, to get the bread to cook all the way through without burning the edges. I now cook it in 3 mini loaf pans for 30-40 minutes, which eliminates the soggy middle while keeping the edges from burning.
7 thoughts on “Unleavened Banana Bread”
Sounds delicious!! And somehow I do not have any problem believing that teenage boy to banana bread ratio!! 🙂
Do you share your recipe for your New York Cheesecake unleavened crust you mentioned in your unleavened banana bread recipe? This is the Last Day of Unleavened Bread here in Oklahoma City. I had to stay home & miss church due to illness while my husband took the Extra Easy Beef Lasagna (allrecipes.com) we made for potluck. Plan to make the banana bread. Almond bread is good, too. Thank you! Gayle
Aw, that’s too bad. I hope you’re feeling better now. I missed First Day service because of illness, so I can sympathize.
I do share my cheese cake crust recipes 🙂 The one I was referring to here is the same crust I use in my Caramel Apple Cheesecake: https://marissabaker.wordpress.com/2013/12/04/caramel-apple-cheesecake/
The shortbread crust from my Berry Swirl Cheesecake is also unleavened: https://marissabaker.wordpress.com/2014/05/21/berry-swirl-cheesecake-updated-recipe/
The extra-easy beef lasagna recipe was in myrecipes.com. It really is so easy not having to pre-cook the noodles. I used the whole box of lasagna to make more for the Holy Day church potluck. My husband only brought back 1/4 of the huge roasting pan so it went over well! I am not a natural good cook and need help with easy simple recipes. : )
How is this for Passover when you use flour in the recipe?
It’s going to depend on how strict you are about about defining “leavening.” This recipe doesn’t contain yeast or chemical leavening agents, so it qualifies as unleavened for some groups keeping the Biblical holy days, such as United Church of God. However, because the flour can ferment, it would not qualify as unleavened by a more strict Jewish definition.
I grew up in the United Church of God and it wasn’t until last year that I learned Messianics and Jews don’t typically use flour in their Passover recipes. It wasn’t something I’d heard anyone talk about before, so that’s why this recipe is the way it is. I hope that answers your question 🙂