Kosher Banana Bread Recipe

Servings: 8–10

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 60 minutes

Difficulty: Easy

Cooking Vessel: 9×5-inch loaf pan

---

Ingredients

1 ¾ cups (220g) all-purpose flour

½ cup (100g) granulated sugar

¼ cup (50g) brown sugar, packed

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon (optional)

2 large eggs, room temperature

½ cup (115g) vegetable oil or kosher-certified margarine, melted

4 ripe bananas, mashed (about 1 ½ cups)

1 tsp vanilla extract

½ cup (60g) chopped walnuts or pecans (optional, ensure kosher)

Optional: ¼ cup chocolate chips (ensure kosher if desired)

---

Instructions

1. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and both sugars.

3. Combine Wet Ingredients: In a separate bowl, beat eggs, then add mashed bananas, oil, and vanilla extract. Mix until smooth.

4. Incorporate Dry & Wet: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.

5. Add Nuts/Chocolate: Fold in nuts or chocolate chips if using.

6. Bake: Pour batter into prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Allow banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

---

Nutritional Information (per serving, 1 slice)

Calories: 250 kcal

Protein: 3g

Carbohydrates: 38g

Sugar: 18g

Fat: 10g

Saturated Fat: 2g

Fiber: 2g

Sodium: 180mg

---

Dietary Adaptations

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Lower Sugar: Reduce sugar to ½ cup total or substitute with a kosher-approved sugar alternative.

Dairy-Free: Ensure oil or margarine is non-dairy.

Nut-Free: Omit nuts or replace with seeds (sunflower, pumpkin) for texture.

---

Tips & Troubleshooting

Use overripe bananas for maximum sweetness and moisture.

Avoid overmixing batter; it can make the bread dense.

If the top browns too quickly, tent with foil halfway through baking.

Check doneness with a toothpick; baking times may vary depending on oven.

---

Serving Suggestions

Serve warm with a spread of kosher butter or nut butter.

Pair with coffee or tea for breakfast or snack.

Slice and freeze leftovers; toast slices lightly before serving.

---

Notes

Bread keeps well at room temperature for 2–3 days, or up to a week refrigerated.

Can be made in mini loaf pans; adjust baking time to 25–35 minutes.

Ensure all ingredients are labeled kosher if strict observance is required.