By Hannah Paperno
This story originally appeared on The Nosher.
There’s something about the comfort of a warm slice of banana bread with some butter that never gets old. If there are a million ways to consume the flavors of banana bread, I can assure you I’ll find them.
During Passover, when we’re meant to reflect on our liberation from slavery in Egypt and avoid chametz, I find myself craving my favorite comfort food — banana bread. Though I love some of the standard Pesach fare like matzah ball soup and spoonfuls of charoset, the decadence of banana bread is something I yearn for.
I have fond memories of waking up to the smell of matzah brei wafting from the kitchen downstairs as a child. Last year, I finally decided to learn how to make matzah brei myself.
Admittedly, this was a dangerous choice because now it means I can have my favorite kind of pancake any time of year, but I digress.
After several rounds of my standard favorite (plain matzah brei topped with a mound of butter and sugar), I looked at the slowly browning bananas in my kitchen and decided to do some experimenting. With the power of sheer hunger and willpower on my side, banana bread matzah brei was born.
It’s a simple matzah brei recipe that you can whip up in under 20 minutes, with the addition of all the flavors that make banana bread so great. Overripe mashed bananas paired with cinnamon and butter make for a Passover breakfast that I’ll be coming back to for years.
I traded out my standard butter and sugar for butter and maple syrup to make it a more traditional pancake experience, But you’re welcome to top them in whatever way you see fit.
However you choose to enjoy them, I hope they bring all who try them the same comfort that they bring me.
Banana Bread Matzah Brei
Ingredients
- 10 sheets of matzah
- Hot water
- 3 overripe bananas, mashed
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch of salt
- 1 stick of butter, for cooking
To top (optional):
- Cinnamon-sugar
- Walnuts
- Sliced bananas
- Maple syrup
Instructions
- In a large bowl, crush matzah and soak in hot water for 15 seconds before draining excess water.
- In a separate bowl, combine the bananas, eggs, vanilla, cinnamon and salt.
- Into the large bowl of drained matzah, add the egg and banana mixture, and stir to combine.
- In a small pan over low heat, melt about 1 Tbsp of butter (per pancake), then use a 1/2 cup to measure out your pancakes. Flatten with a spatula and fry until golden brown on each side, about 3-5 minutes. Repeat with remaining batter.
- Top with cinnamon sugar, walnuts, sliced bananas and maple syrup.
Hannah Paperno is a food writer and recipe developer.
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