Go Back
Homemade Whole Wheat Graham Cracker Banana Bread photo

Whole Wheat Graham Cracker Banana Bread

This Whole Wheat Graham Cracker Banana Bread is wholesome, delicious, and easy to make!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.5 cups Whole wheat pastry flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Cinnamon
  • 2 Eggs
  • 0.5 cups Brown sugar loosely packed
  • 0.33 cups Canned coconut milk
  • 0.5 cups Canola oil
  • 4 Very ripe bananas mashed
  • 1 teaspoon Vanilla extract

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Loaf Pan
  • Oven

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  2. 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.
  3. In a separate bowl, whisk together the eggs, brown sugar, coconut milk, canola oil, mashed bananas, and vanilla extract until smooth and well blended.
  4. 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.
  5. Transfer the batter into the prepared loaf pan, spreading it evenly.
  6. 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.
  7. 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.