Banana Graham Bread
Even if you’re like me, and don’t love bananas on their own, you need to try my delicious Banana Graham Bread! The secret ingredient? Graham Cracker Crumbs! What an amazing texture and buttery flavor these add! YUM!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 12 slices
- 3 ripe bananas
- 1 tsp vanilla
- 1 tsp vanilla bean paste, (or substitute with an additional tsp of vanilla extract)
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup butter, softened (use your favorite vegan butter, or just regular old butter!)
- 1 flax seed egg, (2 tbsp ground flax seed + 3 tbsp water)
- 1 egg
- 1 ½ cups flour
- 1 cup graham cracker crumbs
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup chocolate chips
Mash those 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 and, well, clumps of banana…but mash those bananas until they’re pretty smooth!
Now add the sugars, vanilla bean paste, and the vanilla extract. Stir to combine.
Make the flax seed “egg”
In a small bowl, add 2 tbsp ground flax seed and 3 tbsp water. Whisk together with a fork, and set a side for 5 minutes. The water and ground flax seed will gel together, and get really goopy. (Note: skip this step if you are just going to use an egg in the recipe.)
Add the butter and (flax seed) egg
Now take the softened butter and mix it into the banana/sugar mixture with your spatula.
After the butter had broken down a bit, feel free to keep using your spatula to mix, but at this point, I prefer to use my hands. Just get in there with your hands, and help the butter incorporate into the banana/sugar mixture.
There will still be little clumps of the butter (it will get colder and harden a bit when it hits the banana), and that is one of the reasons why the texture of this Banana Graham Bread is so good!
Once the butter is mostly broken down and incorporated into the banana/sugar mixture, add the flax seed egg, and stir to incorporate.
Add the dry ingredients
To the wet ingredients, now add the flour, graham crumbs, baking soda, salt, cinnamon, and chocolate chips. Stir everything together with your spatula until just combined.
Oil a 9x5 loaf pan, and pour the batter into the pan. Use an offset spatula to smooth the top, and help the batter distribute evenly in the pan.
Alternately, you can bake the bread in two, 8x4 inch pans. I reccomend doing this if you are making this bread vegan. (See note below.)
Bake at 350 degrees for 55 minutes, or until a toothpick inserted in the middle comes out mostly clean. And I do mean mostly clean—there is nothing more disappointing than taking a quick bread out of the oven before it is fully baked, only to have the middle of the bread cave in!
If baking in two 8x4 inch pans, bake the bread for 40-45 minutes.
This bread is vegan if made with the flax seed egg and vegan butter. If making this bread vegan, I highly recommend baking it in two, 8x4 inch pans rather than one 9x5 inch pan. It is still delicious in a 9x5 inch pan, but there is a greater chance of the middle of the loaf sinking a bit if you are not perfect on your cooking time when making this bread vegan in a 9x5 inch pan. In two 8x4 inch pans, you will bake the bread for 40-45 minutes. You can easily make this bread gluten free by subbing gluten free flour, and gluten free graham cracker crumbs. If you do make this delicious Banana Graham Bread gluten free, I suggest checking on the bread after 40 minutes of baking. In my experience, this recipe, as with most gluten free baking, requires less time in the oven than when making non-gluten free baked goods. Insert a toothpick in the center of the bread after 40 minutes, and if it comes out clean, the bread is done! If not, simply put the bread back in the oven for an additional 5 minutes, and continue baking in 5 minute increments until a toothpick inserted in the middle comes out mostly clean.