By the end of Passover I am always scrambling for some way to excite my family, and myself, about one more matzoh meal. Last year, I saved Martha Stewart’s Banana Maple Matzoh Brei for the last lunch of Passover.
And what a treat is was! But be careful, our bananas were almost over-ripe so it was extremely sweet. Err on the side of less maple syrup in the mixture and then add more as needed. We also decided that toasted walnuts or pecans would be a great addition. I may try that this year.
Ooh, I just had another thought, this could even be turned into an amazing ice cream sundae!
Banana Maple Matzoh Brei
3 matzos (broken into 2-inch pieces)
1 banana plus banana slices
1/4 cup pure maple syrup plus more for drizzling
1/4 cup vegetable oil plus 1 tablespoon
1 large egg
1/4 teaspoon coarse salt
Soak matzos in cold water for 5 minutes. Drain in a colander.
Mash banana with maple syrup using a fork.
Whisk in oil, egg, and salt.
Gently stir in matzos.
Heat 1 tablespoon oil in a medium skillet over medium heat. Spread matzo mixture evenly in skillet, pressing gently.
Cook until underside is golden, about 4 minutes. Flip using a spatula (mixture will break up). Cook until underside is golden, about 5 minutes.
Transfer to plates. Top with banana slices, and drizzle with maple syrup.