Passover Banana Nut Cake

• 8 eggs, room temperature
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 1 1/4 cups bananas, mashed, ripe
• 3/4 cup matzo cake meal
• 1/2 cup potato starch
• 1 1/4 teaspoons cinnamon
• 1/2 cup walnuts or 1/2 cup pecans, finely chopped

1. Preheat oven to 325. Lightly grease sides and center of a 10 inch tube pan.
2. Separate eggs into large mixing bowls. slowly beat 1 cup sugar and salt into yolks until thick and light in color. Add mashed bananas. Beat for 3 minutes on high speed.
3. Stir together cake meal, potato starch and cinnamon. Fold gradually into banana mixture. Add nuts.
4. Beat whites till peaked (not dry). Continue beating and make meringue by beating 1/4 cup sugar into whites 1 teaspoon at a time. Fold meringue into banana mixture.
5. Bake in pan for 70 to 75 minutes until its springy to touch. invert pan and let hang for 45 minutes. remove while warm with a thin blade.

eggs, sugar, salt, bananas, matzo cake meal, potato starch, cinnamon, walnuts

Taken from www.food.com/recipe/passover-banana-nut-cake-377843 (may not work)