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Kosher Banana-Pecan Bread and Muffins Recipe


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Contributed by: BONNIE TAUB-DIX, MA, RD, CDN

As a mom of 3 growing boys, ages 22, 19 and 14, I’m always looking for great snack recipes. I came up with this healthy treat that’s high in fiber, low in fat, and loaded with flavor.

Prep: -
Total: -
Yield: 2 loaves or 24 muffins servings


    1 cup whole wheat pastry flour
    2 1/3 cups all-purpose flour
    1 tablespoon baking powder
    2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 1/2 cups granulated sugar
    4 egg whites
    1/2 cup canola oil
    1/2 cup skim milk
    1/2 teaspoon lemon juice
    1 teaspoon pure vanilla extract
    2 large eggs
    2/3 cup water
    4 ripe bananas, mashed well
    1/3 cup chopped pecans
    cooking spray


  1. Preheat oven to 350 degrees F.
  2. Spoon flours into dry measuring cups and level with a knife. Whisk together with the next 4 ingredients (through cinnamon) in a large bowl.
  3. Combine sugar, egg whites, oil, milk, lemon juice, vanilla extract, and eggs in a large bowl and beat with a hand mixer at a high speed until blended.
  4. Add water and mashed bananas, beating at a low speed until blended together.
  5. Add flour mixture to banana mixture and beat at a low speed just until combined (don’t over mix.)
  6. Coat 2 loaf pans (9 X 5 inch each) or muffin tins (24 muffins) with cooking spray.
  7. Spoon batter into pans and fill half-way. Sprinkle pecans evenly over batter.
  8. Bake breads (in loaf pans) for 1 hour or until a wooden pick inserted in center comes out clean, or bake muffins (in muffin tins) for 30 minutes and check as above.
  9. Cool in pans for 10 minutes and then remove from pans and cool on wire rack.


Elliot Reviewed on 09/09/2009

This is fantastic, I even added some nutmeg which gave it and extra kick of flavor! This is a winner for my entire family.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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