Banana Graham Cracker Bread
Studded with chocolate chips and graham cracker crumbs, this banana bread is just as delicious when made gluten-free.
Servings: 2 loaves
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Ingredients
Wet Ingredients:
- 3 ripe bananas
- 2 tsp vanilla
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup canola oil
- 2 eggs
Dry Ingredients:
- 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
Instructions
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.
Notes
This recipe makes TWO, 8 inch by 4 inch loaf pans.
This banana bread is gluten-free if you use gluten-free flour and gluten-free graham crackers. I prefer Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe. My favorite gluten-free graham crackers for this recipe are Pamela's. (You could also substitute the graham cracker crumbs with almond meal, but obviously this wouldn't be Banana Graham Cracker Bread anymore 😄.)
This recipe is vegan if you use vegan graham cracker crumbs, and substitute the eggs for 2 flaxseed eggs. (My flaxseed egg recipe: 1 egg = 2 Tbsp flaxseed meal + 3 Tbsp water. Simply stir the flaxseed meal and water together and let the mixture sit until it gets goopy.)