Passover matzoh kugel with bananas and chocolate chips

• 

I can't seem to escape the combination of bananas and chocolate. Not even at Passover.

Then again - why would I want to?

Banana chocolate chip bread pudding is a favorite in our house. (By the way, there's a reason I named it Better Than Make-Up Sex Banana Chocolate Chip Bread Pudding. Because it is.)

The matzoh left over from last night's Passover seder got me thinking: Could I make a Passover dessert with bananas and chocolate chips?

Here you go. You can thank me later.

P.S. I made this version dairy, but if you wante a pareve dessert kugel to serve after your seder meal, substitute coconut milk or almond milk for the half-and-half.

print recipe

Banana Chocolate Chip Passover Matzoh Kugel

by Erika Kerekes April-15-2014

Just like our favorite banana chocolate chip bread pudding - but made with matzoh for Passover. This delicious Passover dessert will get you through a week without bread with no problem at all.

Ingredients

• 4 squares matzoh
• 4 cups half-and-half
• 6 eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 ripe bananas
• 1 cup semisweet chocolate chips
• whipped cream (optional)

Instructions

In a large bowl, crush the matzoh into little pieces with your fingers. Warm the half-and-half in a measuring cup in the microwave or in a small pot on the stove until hot but not boiling. Pour over the matzoh pieces. Let sit 30 minutes.To the bowl, add the eggs, brown sugar, vanilla, and salt. Whisk to combine. Add the bananas, either slicing them or crushing them with your fingers as you put them in the bowl. Pour in the chocolate chips and stir again.Heat the oven to 350 degrees F.Spray a medium-sized baking dish with nonstick cooking spray. Pour in the matzoh mixture and smooth the top. Let sit in the pan another 15 minutes.Bake the matzoh kugel for 45 minutes, until the edges and top are golden brown and the center is set. Serve warm or at room temperature, with whipped cream if you like.

Details

Prep time: 35 mins Cook time: 45 mins Total time: 1 hour 20 mins Yield: 8 servings

Quick multi-grain banana chocolate chip muffins

• 

I love shortcuts that save me time but don't compromise the end result. Witness these multi-grain banana chocolate chip muffins.

I've been experimenting with making muffins out of pancake mix. I mean a good multi-grain pancake mix - I like Coach's Oats multi-grain pancake mix, which I buy in a huge bag at Costco.

I know that using pancake mix instead of flour and leavening only saves me the trouble of measuring and sifting (I always sift my baking powder and baking soda to guard against unpleasant lumps). It probably saves all of three minutes.

But somehow there's a psychological lift to not having to sift. Also, by using a multi-grain pancake mix, I'm getting more grain variety in my muffins than I'd likely do on my own.

My men, who love my regular banana chocolate chip muffins above all other baked goods, thought these muffins were pretty terrific. I'll be taking this shortcut again.

print recipe

Quick multi-grain banana chocolate chip muffins

by Erika Kerekes January-19-2013

Use a high-quality multi-grain pancake mix to make these muffins.

Ingredients

• 4 ripe bananas
• 1/3 cup canola or grapeseed oil
• 3/4 cup granulated sugar
• 1 egg
• pinch of salt
• 1 teaspoon pure vanilla extract
• 2 cups multi-grain pancake mix
• 1 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners, or spray the pan thoroughly with nonstick cooking spray.In a large bowl, mash the bananas with a fork or potato masher. Add the oil, sugar, egg, salt and vanilla and whisk to combine well. Add the pancake mix and stir gently just until wet and dry ingredients are combined; do not over-mix or the muffins will be tough. Stir in the chocolate chips.Divide the batter evenly among the muffin cups. Bake 30-35 minutes or until a toothpick comes out without any wet batter clinging to it. Cool in the pan for 5 minutes, then remove the muffins to a rack to cool completely.

Details

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 12 muffins