Simple Kosher Banana Bread Recipe – Moist, Sweet, and Dairy-Free

By /
Jump to Recipe Print Recipe

I’ve been making banana bread for years, and this kosher version has become my go-to whenever I have overripe bananas sitting on the counter. There’s nothing complicated about it, which is exactly why it works so well. The recipe uses oil instead of butter, making it naturally pareve, so you can serve it after any meal without worrying about dairy restrictions.

The key to really good banana bread is using bananas that are almost too ripe to eat. You want them with brown spots, maybe even a little mushy. Those bananas have concentrated sugars that make the bread incredibly moist and flavorful. I usually mash them with a fork, leaving a few small chunks for texture. Some people prefer to puree them completely, but I like finding little pieces of banana when I bite into a slice.

Why Overripe Bananas Make Better Bread

This recipe makes one standard loaf, perfect for Shabbos morning or tucked into lunch boxes during the week. The batter comes together quickly in one bowl, and you don’t need any fancy equipment. I’ve made it with kids helping, and they love mashing the bananas and stirring everything together. The smell while it bakes is incredible, and it fills the whole house with that warm, sweet aroma.

Perfect for Shabbos and Everyday Treats

Serve it plain for breakfast with coffee, or toast slices and spread a little honey on top for an afternoon snack. It keeps well wrapped on the counter for several days, and actually gets more moist as it sits. You can also freeze individual slices wrapped in plastic wrap for quick breakfasts later.

Simple Kosher Banana Bread Recipe - Moist, Sweet, and Dairy-Free - Jewish recipe
I've been making banana bread for years, and this kosher version has become my go-to whenever I have overripe bananas sitting on the counter. There's nothing complicated about it, which is exactly why it works so well. The recipe uses oil instead of butter, making it naturally pareve, so you can serve it after any meal without worrying about dairy restrictions. The key to really good banana bread is using bananas that are almost too ripe to eat. You want them with brown spots, maybe even a little mushy. Those bananas have concentrated sugars that make the bread incredibly moist and flavorful. I usually mash them with a fork, leaving a few small chunks for texture. Some people prefer to puree them completely, but I like finding little pieces of banana when I bite into a slice. This recipe makes one standard loaf, perfect for Shabbos morning or tucked into lunch boxes during the week. The batter comes together quickly in one bowl, and you don't need any fancy equipment. I've made it with kids helping, and they love mashing the bananas and stirring everything together. The smell while it bakes is incredible, and it fills the whole house with that warm, sweet aroma. Serve it plain for breakfast with coffee, or toast slices and spread a little honey on top for an afternoon snack. It keeps well wrapped on the counter for several days, and actually gets more moist as it sits. You can also freeze individual slices wrapped in plastic wrap for quick breakfasts later.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil or canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 3 large very ripe bananas mashed (about 1 1/3 cups)
  • 1 teaspoon vanilla extract
  • 1/4 cup water

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or cooking spray.
  2. In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In another bowl, mash the bananas with a fork until mostly smooth but with some small chunks remaining.
  4. Add oil, sugar, eggs, vanilla, and water to the mashed bananas. Whisk until well combined.
  5. Pour the wet ingredients into the flour mixture. Stir gently with a wooden spoon until just combined. Don't overmix - a few streaks of flour are fine.
  6. Pour the batter into the prepared loaf pan and spread it evenly.
  7. Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  8. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Store covered at room temperature for up to 4 days. For longer storage, wrap slices individually and freeze for up to 3 months. The bread actually gets more moist after sitting overnight. You can add 1/2 cup chopped walnuts or chocolate chips if desired.
Nutrition Facts
10 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 245mg 11%
Dietary Fiber 2g 7%
Total Sugars 24g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top