Vegan Kosher Banana Bread
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My family and I have been invited to Break The Fast at my son’s girlfriend’s parents’ home for Yom Kippur.  I was informed that a few members of the family are kosher which means, for those not into the kosher lingo, the meal will either be dairy based or carcass based.  This meal will be dairy based.  There is more to the kosher business, but it would take pages and a lifetime to explain.  Therefore, the last sentence of this paragraph will be my only explanation.

What to do?  My job is dessert.  I guess I could bake a cheesecake, but that is not vegan and I wouldn’t be able to taste it.  I have therefore decided to bake a Chocolate Chip Banana Bread.  Why, you ask?  Because I have bananas turning brown.  In order to keep it kosher and vegan, I have decided to use margarine in place of butter and chia seeds for the four eggs the recipe requires.

Chocolate Chip Banana Bread

Vegan and Kosher

1 stick margarine (softened)

1 1/3 cup sugar

2 tsps vanilla extract

4 chia eggs (4 tsps of chia seeds and 10 tbsps water, mix and let it gel for about 10 minutes)

4 tsps baking powder

½ tsp baking soda

5 bananas turning brown (you can use 3, I just happened to have 5 going bad)

½ cup chocolate chips (more if you like)

½ cup chopped pecans (optional)


Mix all the dry ingredients (except the sugar) in a bowl.

In a mixer cream together the margarine and the sugar.  Then add the chia eggs and the vanilla extract and blend.  Alternate adding the bananas and the flour mixture to the creamed mixture until well blended then stir in the chocolate chips and the pecans.

Place in a pre-greased Bundt pan into a preheated 350F oven.  Bake for 40-50 minutes.  Let it cool and then unmold.  Ta-ta, vegan kosher dessert and its tasty!!


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