Banana Charoset

From The New Passover Menu by Paula Shoyer; photo by Michael Bennett Kress (Sterling Epicure) Yield:  3 cups
Prep Time:  10 minutes Cook Time:  0 minutes

Banana Charoset

"Charoset is the element on the Seder plate that represents the mortar used by the Israelite slaves to build bricks. Growing up, I had Seders almost exclusively at my parents’ house or a handful of other relatives’ homes, and everyone made the same charoset: walnuts, apples, and sweet wine all smooshed together. It was only when I began hosting my own Seders that I discovered a wide variety of charoset recipes from every corner of the world where Jews have ever resided. This recipe comes from my friend Melissa Arking, who is a fabulous cook. I added chopped walnuts at the end for some texture."--Paula Shoyer, The New Passover Menu (Sterling Epicure)


3 large ripe bananas

2 cups (240 grams) ground walnuts

2 tablespoons sugar

½ teaspoon ground cinnamon

2 tablespoons sweet kosher wine

2 apples, shredded on the large holes of a box grater

1 cup (120 grams) walnut halves, chopped into ⅓-inch (8-mm) pieces (see Kitchen Tips)



  1. In the bowl of a food processor fitted with a metal blade, place the bananas, ground walnuts, sugar, cinnamon, and wine. Process until the mixture comes together.
  2. Transfer to a small bowl, add the apples and chopped walnuts, and stir to combine. May be made 3 days in advance.

Kitchen Tips

Note: You can buy nuts already ground, with the skin or without. I have a coffee grinder dedicated to grinding nuts. You can also use a food processor, as long as it can reduce the nuts to a fine grind, almost like a powder, when you need almond flour for baking. If you grind nuts for too long, you will end up with nut butter.


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