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Homemade Whole Wheat Graham Cracker Banana Bread photo
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Whole Wheat Graham Cracker Banana Bread

This Whole Wheat Graham Cracker Banana Bread is moist, flavorful, and perfectly sweet – a nostalgic treat elevated with wholesome whole wheat and crunchy graham cracker crumbs!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baking, Banana Bread, Easy, Quick, Whole-Wheat
Servings: 8 servings

Ingredients

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/2 cup whole wheat pastry flour or white whole wheat flour both options yield a lighter texture
  • 1 teaspoon baking soda for leavening
  • 1/2 teaspoon salt enhances flavor and balances sweetness
  • 1/4 teaspoon cinnamon adds warmth and depth to the flavor
  • 2 eggs acts as a binder and helps with moisture
  • 1/2 cup brown sugar loosely packed, adds sweetness and a hint of molasses flavor
  • 1/3 cup canned coconut milk provides moisture and subtle coconut flavor
  • 1/2 cup canola oil keeps the bread moist and tender
  • 4 very ripe bananas mashed
  • 1 teaspoon vanilla extract enhances overall flavor

Instructions

Whole Wheat Graham Cracker Banana Bread

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Grease your loaf pan lightly with oil or line it with parchment paper to prevent sticking.
  • In a large mixing bowl, whisk together the graham cracker crumbs, whole wheat flour, baking soda, salt, and cinnamon until well combined.
  • In another bowl, beat the eggs lightly. Add in the brown sugar, coconut milk, canola oil, mashed bananas, and vanilla extract. Mix until everything is well blended.
  • Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  • Transfer the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake.
  • Place the loaf pan in the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Fork or potato masher
  • Loaf Pan
  • Oven mitts
  • Cooling Rack

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Do not overmix the batter to avoid a dense loaf.
  • Check doneness with a toothpick; if wet batter remains, bake a few minutes longer.
  • Store bread at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.
  • Freeze sliced banana bread wrapped tightly for up to 3 months and reheat as desired.