Instructions

• Preheat the oven to 325°F (163°C). Position a rack in the center of the oven. Thoroughly spray a 9×5-inch loaf pan with nonstick spray and set it on a baking sheet.
• In a small bowl, whisk together the graham cracker crumbs, whole wheat pastry flour, baking soda, salt, and cinnamon until evenly combined. Set the dry mixture aside.
• In a large bowl, whisk the eggs and brown sugar until smooth and the sugar begins to dissolve.
• Whisk the canned coconut milk and canola oil into the egg and sugar mixture until combined.
• Mash the bananas in a separate bowl (if not already mashed). Stir the mashed bananas and vanilla into the wet ingredients until evenly distributed.
• Add the dry ingredients to the wet mixture in batches, stirring gently and mixing only until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top. Place the loaf pan on the prepared baking sheet and put it on the center oven rack.
• Bake for 75–85 minutes, or until the center is set and a toothpick inserted into the center comes out with only a few moist crumbs. If the top is browning too quickly, loosely tent the loaf with aluminum foil after about 30–45 minutes of baking.
• Remove the pan from the oven and let the bread cool in the pan on a wire rack for at least 30 minutes before removing and slicing.