I’m not really a fan of bananas.
They’ve just never been a fruit that I particularly enjoy. Or ever crave.
But banana bread is a different story.
I love banana bread. And even if you’re like me, and don’t love bananas on their own, you need to try my delicious Banana Graham Cracker Bread.
Banana Graham Cracker Bread
So, why graham crackers in this banana bread?
Well, I initially developed this recipe right after we moved to our current home. I wanted to create a banana bread with almond meal in the batter. But even after unboxing all of our kitchen stuff, my almond meal was no where to be found.
But I did have some graham crackers.
So I pulverized them in the food processor, and stuck those graham cracker crumbs in my banana bread recipe where I’d initially envisioned using almond meal.
And wow, it’s an utterly delicious loaf. The graham cracker crumbs add an addicting sweetness and texture, and they pair great with the chocolate and cinnamon in this recipe.
Don’t worry, if you’ve got almond meal, you can use that in place of the graham cracker crumbs in my recipe. But obviously, it won’t be Banana Graham Cracker Bread anymore 😄.
Make Banana Graham Cracker Bread!
So next time the banana bread craving hits you, you know what to do. Yep, come right back here, and make my banana graham cracker bread.
A Few Things About Graham Crackers
This banana bread can easily be made gluten-free. Just use a gluten-free flour blend in place of the all-purpose flour–I prefer Bob’s Red Mill Gluten Free 1-to-1 Baking Flour–and gluten-free graham crackers.
Pamela’s Graham Crackers, which you can find here on Amazon [aff. link], are gluten-free, and are actually my favorite graham crackers period. These are the graham crackers I use whenever I make this bread gluten-free.
If you’re not making this bread gluten-free, I recommend using graham cracker crumbs that are, well, already crumbs. Save yourself a step! Graham cracker crumbs can be surprisingly difficult to find in the grocery store, so here’s the brand I recommend on Amazon [aff. link]. I use these graham cracker crumbs whenever I’m too lazy to pulverize Pamela’s Graham Crackers 😄, or not baking gluten-free.
Don't Forget the Cinnamon!
I recommend using Ceylon cinnamon in this recipe. Actually, I recommend using Ceylon cinnamon in just about any recipe that requires cinnamon. It’s sweeter, and it’s actually healthier for you than cassia cinnamon (that’s the cinnamon commonly found at the grocery store.) Check out my Vegan Persimmon Pudding recipe for more info about the different types of cinnamon out there, then head on over to Amazon and get my favorite Ceylon cinnamon by Simply Organic [aff. link].
Banana Graham Cracker Bread
- 3 ripe bananas
- 2 tsp vanilla
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup canola oil
- 2 eggs
- 1 ½ cups flour, use a gluten-free flour blend to keep this bread gluten-free, I prefer Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 cup graham cracker crumbs, substitute with 1 cup almond meal if needed (see notes)
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon, (I prefer ceylon cinnamon here)
- 1 cup chocolate chips or chocolate chunks
Mash the bananas
- Add the bananas to a large mixing bowl. With a fork or your hands, mash them up. You still want there to be texture, but mash the bananas until they’re pretty smooth.
Make the batter
- To the bowl with the mashed bananas, add the sugar, brown sugar, vanilla extract, oil, and the eggs. Whisk until everything is well combined and incorporated.
Add the dry ingredients
- Now add the flour, graham cracker crumbs (or almond meal), baking soda, salt, and cinnamon. Stir until mostly combined, then add in the chocolate chips/chunks. Stir until the chocolate is just incorporated.
Bake the banana bread
- Preheat the oven to 350 degrees.
- Oil TWO 8 inch by 4 inch loaf pans. Divide the batter evenly between the two pans. Gently shake each pan to ensure that the batter spreads evenly.
- Bake the loaves at 350 degrees for 45 minutes. A toothpick inserted in the middle will come out mostly clean.
Cool, serve, and enjoy!
- Let the banana bread cool for at least 15 minutes before slicing. Serve alone, or with a glass of almond milk.