Banana Walnut Kugel

    1 hour 20 minutes

    Yes, that's right, sweet apple kugel baked with very ripe bananas, ground walnuts and matzo farfel, sugar and margarine. Enjoy this mouth watering twist on a classic.

    3 people made this

    Serves: 12 

    • 5 cups matzo farfel (egg noodles)
    • 5 eggs, beaten
    • 1/2 cup white sugar
    • 1 teaspoon salt
    • 1/2 cup kosher margarine, melted
    • 2 large apples, peeled, cored and grated
    • 2 very ripe bananas, mashed
    • 1/2 cup ground walnuts, divided

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Generously grease an oblong baking dish.
    2. Moisten the matzo farfel by placing in a large bowl, stirring in enough cold water to cover then rinsing immediately in a colander set in the sink. Mix in beaten eggs, sugar, salt and margarine until thoroughly combined. Lightly mix in the apples, bananas and 1/4 cup of ground walnuts. Spoon the kugel into the prepared baking dish then sprinkle with remaining 1/4 cup of ground walnuts.
    3. Bake in the preheated oven until the kugel is browned and set in the centre, about 1 hour. A toothpick inserted into the centre should come out clean.

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    Reviews in English (3)


    This was okay but not as amazing as I ad hoped. I eliminated the nuts (children and allergies), and I changed it to 375 degrees for 35-40 minutes like my other kugels and it baked perfectly.  -  07 Apr 2012  (Review from Allrecipes USA and Canada)


    We had Seder at our house tonight where I served this kugel. I didn't change one item in the recipe. There were 15 of us in all with the majority of the guests being NOT Jewish but the kugel was a HUGE hit with EVERYONE! :-) Definitely going to make this again.  -  15 Apr 2014  (Review from Allrecipes USA and Canada)


    I have made this following the recipe exactly, and it's very good! I've also subbed cherry preserves for the shredded apple, which is great!! Serve with whole milk yogurt for a tasty Passover breakfast.  -  23 Apr 2016  (Review from Allrecipes USA and Canada)