Whole Wheat Graham Cracker Banana Bread
There’s something incredibly comforting about banana bread, especially when it’s made with wholesome ingredients like graham cracker crumbs and whole wheat flour. This Whole Wheat Graham Cracker Banana Bread is not only delicious but also packed with nutrients. The graham cracker crumbs lend a subtle sweetness and a unique texture, while the ripe bananas provide natural moisture and flavor. Whether you enjoy it for breakfast, as a snack, or as a dessert, this banana bread is sure to satisfy your cravings.
Why This Recipe Is Reliable
This Whole Wheat Graham Cracker Banana Bread is a tried-and-true recipe that consistently delivers moist and flavorful results. The combination of graham cracker crumbs and whole wheat pastry flour creates a delightful balance of sweetness and heartiness. The use of ripe bananas ensures that the bread is not only flavorful but also naturally sweet, reducing the need for excessive added sugars. With straightforward steps and familiar ingredients, you’ll find that this recipe is easy to follow, making it a perfect choice for both novice and experienced bakers alike.
Ingredient Notes
- Graham cracker crumbs: 1 ½ cups of graham cracker crumbs serve as the base for this recipe, adding a touch of sweetness and a unique flavor profile.
- Whole wheat pastry flour or white whole wheat flour: ½ cup is used to enhance the fiber content and provide a nutty flavor without being too dense.
- Baking soda: 1 teaspoon helps the bread rise and achieve a light texture.
- Salt: ½ teaspoon enhances the overall flavor of the bread.
- Cinnamon: ¼ teaspoon adds warmth and depth to the flavor.
- Eggs: 2 eggs provide moisture and help bind the ingredients together.
- Brown sugar: ½ cup of loosely packed brown sugar adds sweetness and a touch of caramel flavor.
- Canned coconut milk: ⅓ cup gives richness and moisture, contributing to the bread’s tender crumb.
- Canola oil: ½ cup of canola oil keeps the bread moist and adds a subtle flavor.
- Very ripe bananas: 4 bananas, mashed, are the star of the show, providing natural sweetness and moisture.
- Vanilla extract: 1 teaspoon enhances the overall flavor profile.
Hardware & Gadgets
- Mixing bowls: For combining the dry and wet ingredients.
- Whisk: To blend the ingredients smoothly.
- Rubber spatula: Useful for scraping down the sides of the bowl.
- Loaf pan: A standard 9×5 inch loaf pan is ideal for baking the banana bread.
- Oven: Preheated to 350°F (175°C) for baking.
Step-by-Step: Whole Wheat Graham Cracker Banana Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the graham cracker crumbs, whole wheat pastry flour, baking soda, salt, and cinnamon. Make sure everything is well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, brown sugar, coconut milk, canola oil, mashed bananas, and vanilla extract until smooth and well blended.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Pour into Pan
Transfer the batter into the prepared loaf pan, spreading it evenly.
Step 6: Bake
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your Whole Wheat Graham Cracker Banana Bread!
Tailor It to Your Diet
- Vegan: Substitute eggs with flaxseed meal mixed with water or a commercial egg replacer.
- Dairy-Free: Ensure the canola oil is suitable for your dietary needs, and use non-dairy milk if preferred.
- Gluten-Free: Use a gluten-free all-purpose flour blend instead of whole wheat flour.
- Lower Sugar: Reduce the brown sugar or substitute with a sugar alternative.
Testing Timeline
This Whole Wheat Graham Cracker Banana Bread can be tested for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready! The baking time may vary slightly depending on your oven, so keep an eye on it after the 50-minute mark.
Storage & Reheat Guide
- Room Temperature: Store the banana bread at room temperature in an airtight container for up to 3 days.
- Refrigeration: For longer storage, wrap the bread tightly in plastic wrap and refrigerate for up to a week.
- Freezing: Wrap the cooled loaf in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months.
- Reheating: To reheat, slice the bread and warm in the microwave for 15-20 seconds or toast in a toaster oven.
Your Top Questions
Can I use regular flour instead of whole wheat flour?
Yes, you can use all-purpose flour if you prefer, but it may alter the texture slightly. Whole wheat flour adds more fiber and a nuttier flavor.
What can I do with overripe bananas?
Overripe bananas are perfect for baking! If they are too mushy, you can freeze them for later use in banana bread or smoothies.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Chopped walnuts, pecans, or chocolate chips make excellent additions. Just fold them into the batter before pouring it into the loaf pan.
How do I know when the banana bread is done baking?
The banana bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should also be golden brown.
Healthy-ish Favorites
- Healthy Banana Bread from Sally’s Baking Addiction
- Ultimate Banana Bread from Pinch of Yum
- Vegan Banana Bread from Minimalist Baker
- Honey Bunny Grahams from Half Baked Harvest
Make It Tonight
There’s no reason to wait! With just a few simple ingredients and steps, you can whip up a delightful loaf of Whole Wheat Graham Cracker Banana Bread tonight. Not only will your kitchen smell divine, but you’ll also have a delicious treat to enjoy throughout the week. Grab those ripe bananas and get baking!
Whole Wheat Graham Cracker Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the graham cracker crumbs, whole wheat pastry flour, baking soda, salt, and cinnamon. Make sure everything is well combined.
- In a separate bowl, whisk together the eggs, brown sugar, coconut milk, canola oil, mashed bananas, and vanilla extract until smooth and well blended.
- Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Transfer the batter into the prepared loaf pan, spreading it evenly.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your Whole Wheat Graham Cracker Banana Bread!
Notes
- For a vegan option, replace eggs with flaxseed meal mixed with water.
- Store at room temperature in an airtight container for up to 3 days.
- This bread can be frozen for up to 3 months; wrap it well before freezing.
