Banana Passover Cake

Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan with oil or margarine.

Separate the eggs, ensuring yolks and whites are completely divided into two clean bowls.

Beat the egg yolks with sugar until pale and fluffy, approximately 3-4 minutes, then fold in the mashed bananas until just combined.

In a separate bowl, whisk the egg whites until stiff peaks form, about 2-3 minutes of beating.

Combine the cake meal, potato flour, and chopped nuts in a small bowl, stirring to blend evenly.

Gently fold the dry mixture into the banana-yolk mixture, using a spatula with careful strokes to maintain lightness.

Fold the beaten egg whites into the batter in two additions, working gently to preserve the airiness and volume.

Pour the batter into the prepared pan and smooth the surface evenly.

Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.

Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.