Eggless Sweet Matzo Brie

Break matzo pieces into bite-sized pieces and set aside in a shallow bowl.

Peel the ripe bananas and mash them thoroughly in a separate bowl until smooth, breaking down any lumps.

Pour the non-dairy milk into the mashed bananas and stir until well combined, then add cinnamon and mix thoroughly.

Pour the banana-milk mixture over the matzo pieces and let soak for 2–3 minutes, stirring gently until the matzo absorbs the liquid.

Heat oil in a large skillet or non-stick pan over medium heat until it shimmers.

Transfer the matzo mixture to the hot skillet and spread it into an even layer, pressing gently with a spatula.

Cook until the bottom is golden and crispy, about 3–4 minutes, without stirring.

Carefully flip the matzo brie in sections using a spatula and cook the other side until golden brown, another 2–3 minutes.

Transfer to a serving plate and serve warm as a Passover snack.