Vegan and Gluten-Free Banana Graham Bread

Vegan and Gluten-Free Banana Graham Bread

September 3, 2019   |   by Shannon   |   Jump to Recipe
Updated March 16, 2021

vegan gluten free banana 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 gluten free banana 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.

vegan gluten free banana bread

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.

vegan gluten free banana bread

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.

vegan 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!

My favorite graham cracker crumbs! Can't beat this deal, and I love that they come tightly sealed in this canister that continues to keep the crumbs fresh after opening. Click the photo to view or purchase on Amazon [aff. link]

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].

My favorite Ceylon cinnamon from Simply Organic. Click to view or purchase 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 gluten free banana bread

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12 slices
Print Recipe


Wet Ingredients:

  • 3 ripe bananas
  • 2 tsp vanilla
  • ½ cup brown sugar
  • ½ cup white sugar
  • 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.)

Dry Ingredients:

  • 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.


This recipe makes TWO, 8 inch by 4 inch loaf pans.
This banana bread is gluten-free if you use gluten-free flour and gluten-free graham crackers.  I prefer Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe.  My favorite gluten-free graham crackers for this recipe are Pamela's.
This banana bread is vegan if you use flaxseed eggs and vegan graham crackers, such as Nabisco's Original.  If you can't find vegan graham crackers, then you can substitute the 1 cup graham cracker crumbs with 1 cup of almond meal. 
This banana bread is gluten-free and vegan if you use flaxseed eggs and substitute the 1 cup graham cracker crumbs with 1 cup of almond meal.  I've yet to find a graham cracker that is both vegan and gluten-free.  If you know of one, please let me know!

I’m Shannon, thanks for visiting!  When I’m not on an adventure with my little girl, I’m developing plant-based recipes or watching a Classic Film!

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This Post Has 12 Comments

  1. Jacquelynn Knightley

    I’m going to try this! Need to buy some graham cracker crumbs first but I have some over ripe bananas that need to be used! I love that you have vegan and non vegan options right in the recipe. So great. I’ll let you know how mine turns out

    1. Shannon

      Oh awesome!!! I hope you enjoy the recipe! Thank you so much Jacquelynn, that means so much to hear! I love recipes that work with all kinds of eating and lifestyles, and do my best to create my recipes to be flexible. So so nice of you, and yes, please let me know how it turns out! ❣️

  2. Lesli Sullivan

    I made this recipe this morning. It’s AMAZING! Perfectly moist and flavorful. I used a real egg since I didn’t have the ground flax seed. I also food processed graham crackers to make the crumbs, not worrying too much if there were some minor chunks, and I used half milk and half semi-sweet chocolate chips. I don’t know if I should admit this, but my husband and I ate it for lunch. Yep! The ENTIRE loaf! Needless to say, this is now my go to recipe when I have ripe bananas. Fantastic!!!

    1. Shannon

      Oh that is fantastic, thank you for trying the recipe! So glad you enjoyed it. Haha no shame at all, the same thing happens at my house whenever I make this bread. It’s too good to last long! (: Thanks again!

  3. Anna

    5 stars
    Wow! This is the best banana bread I have ever tasted! My husband asks me to make this all the time

    1. Shannon

      Thank you so much, Anna! What a compliment. I’m so glad your family enjoys this recipe. 🙂

  4. David @ Spiced

    5 stars
    I’m with you on the banana bread train, Shannon! My mother always had banana bread around as a kid – in fact, I think bananas were a staple item on the grocery list just so they could sit out on the counter and turn brown for banana bread. I’ve made her recipe countless times over the years…but now I want to play around with adding graham cracker crumbs. What a genius idea! I know it was out of necessity (due to the missing almond meal), but I think you’ve stumbled onto something here…my mouth is watering!

    1. Shannon

      Thanks David! The graham cracker crumbs were definitely a happy accident haha. 😆

  5. Jeff the Chef

    I love banana bread, and always have room for a new recipe. Is it just me? Or do I see the bat-signal in your bread? 🙂

    1. Shannon

      Thanks Jeff! Haha oh my goodness I didn’t see it before, but I totally see the bat signal now, that’s amazing haha!

  6. 5 stars
    I love all (well most) possible fruit, and I eat them a lot. In my case, a banana bread is a rare occasion. Moistly because they often tend to be with an underbaked, soggy texture to my liking. This banana bread looks fantastic though – just with the right level of moistness. And the addition of graham crumbs is a cool idea!

    1. Shannon

      Thanks Ben! Oh I totally know what you mean! Bananas add so much moisture to baked goods, so it’s easy for a banana bread to get too moist. 😄. Luckily it’s not a problem here!

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