Vegan and Gluten-Free Banana Graham Bread
Studded with chocolate chips and graham cracker crumbs, this banana bread is even more delicious when made vegan and/or gluten-free!
I’m not really a fan of bananas.
They’ve just never been a fruit that I particularly enjoy. Or ever crave.
But banana bread is a different story.
I love banana bread. And even if you’re like me, and don’t love bananas on their own, you need to try my delicious Banana Graham Bread.
Vegan and Gluten-Free Banana Bread
I think my favorite thing about this banana bread is that it tastes even better when it’s made vegan and/or gluten-free. Maybe it’s the particularly moist texture that comes from using flaxseed “eggs” instead of regular eggs; maybe it’s the complementary texture of my favorite gluten-free flour blend [aff. link] with the bananas….I really can’t pinpoint just what it is.
But I can say with complete honesty that no matter how you make this delicious banana bread—vegan, gluten-free, vegan and gluten-free, or as a traditional loaf made with eggs—this banana bread is absolutely delicious.
And I know you’ll love it.
The "Graham" in Banana Graham
So what’s the graham all about here?
Well, I initially developed this recipe right after we moved to our current home. I wanted to create a banana bread with almond meal in the batter. But even after unboxing all of our kitchen stuff, my almond meal was no where to be found.
But I did have some graham crackers.
So I pulverized them in the food processor, and stuck those graham cracker crumbs in my banana bread recipe where I’d initially envisioned using almond meal.
And wow, it’s an utterly delicious loaf. The graham cracker crumbs add an addicting sweetness and texture, and they pair great with the chocolate and cinnamon in this recipe.
But don’t worry, if you’ve got almond meal, you can use that in place of the graham cracker crumbs in my recipe. It’s a delicious substitution that has the added benefit of making this a vegan and gluten-free banana bread.
Make Vegan and Gluten-Free Banana Bread!
So next time the banana bread craving hits you, you know what to do. Yep, come right back here, and make my banana graham bread!
A Few Things About Graham Crackers
If you’re not making this loaf vegan and gluten-free, I recommend using graham cracker crumbs that are, well, already crumbs. Save yourself a step! Graham cracker crumbs can be surprisingly difficult to find in the grocery store, so here’s the brand I recommend [aff. link]. I use these graham cracker crumbs whenever I’m not baking vegan or gluten-free.
And if you’re looking for amazing gluten-free graham crackers, try Pamela’s, which you can find here on Amazon [aff. link]. These are actually my favorite graham crackers PERIOD. Gluten-free or otherwise.
Vegan graham crackers can be hard to find, but Nabisco’s Original graham crackers are vegan, and you can get them here on Amazon [aff. link].
Don't Forget the Cinnamon!
I recommend using Ceylon cinnamon in this recipe. Actually, I recommend using Ceylon cinnamon in just about any recipe that requires cinnamon. It’s sweeter, and it’s actually healthier for you than cassia cinnamon (that’s the cinnamon commonly found at the grocery store.) Check out my Vegan Persimmon Pudding recipe for more info about the different types of cinnamon out there, then head on over to Amazon and get my favorite Ceylon cinnamon by Simply Organic [aff. link].
Vegan and Gluten-Free Banana Graham Bread
- 3 ripe bananas
- 2 tsp vanilla
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup canola oil
- 2 flaxseed eggs OR 2 regular eggs, (2 tbsp ground flaxseed meal + 3 tbsp water = 1 flaxseed egg in my recipes. So here you would need 4 tbsp ground flaxseed meal and 6 tbsp water, UNLESS you decided to use 2 regular eggs instead.)
- 1 ½ cups flour, use a gluten-free flour blend to keep this bread vegan, 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
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 those bananas until they’re pretty smooth.
Make the flax seed “eggs"
- If using flaxseed eggs, add 4 tbsp ground flaxseed meal and 6 tbsp water to a small bowl. With a fork, whisk to combine, and set aside for 5 minutes. The water and ground flaxseed meal will gel together, and get really goopy. (Note: skip this step if you are just going to use 2 regular eggs in the recipe.)
Make the batter
- To the bowl with the mashed bananas, add the sugar, brown sugar, vanilla extract, oil, and the flaxseed eggs/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 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.
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My Favorite Kitchen Find
Aren’t these little pink ramekins adorable? I use mine for making personal-sized desserts, like these cakelettes, as well as for prep work, and for storing food in the refrigerator. These are such a stylish addition to the kitchen! Click to view my favorite on Amazon
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