Whole Wheat Graham Cracker Banana Bread Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a loaf pan.
• STEP 2.In a large bowl, mash the ripe bananas with a fork until smooth.
• STEP 3.Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas and mix well.
• STEP 4.In a separate bowl, whisk together the whole wheat flour, graham cracker crumbs, baking soda, salt, and cinnamon.
• STEP 5.Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• STEP 6.Pour the batter into the greased loaf pan and smooth the top with a spatula.
• STEP 7.Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.Remove from the oven and let the bread cool in the pan for 10 minutes.
• STEP 9.Transfer the bread to a wire rack to cool completely before slicing and serving.

Cooking Tips

• Use ripe bananas for the best flavor and sweetness.
• If you don't have graham cracker crumbs, you can crush whole graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin.
• To make the bread extra moist, you can add a tablespoon of Greek yogurt or sour cream to the batter.
• Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Serve the bread plain, or spread with butter, cream cheese, or your favorite nut butter.

Storage and Serving

• Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• To serve, slice the bread and enjoy it as is, or toast it for a warm and crispy texture.
• You can also spread butter, cream cheese, or your favorite nut butter on the slices for added flavor.