Whole wheat graham cracker banana bread

By DreiFromBK

I put graham crackers in it. You know why?

Because I was so sick of making S’mores and then cleaning sticky fingers, faces and counters. I needed to use all the graham crackers. All of them. Every last one. Turns out is was one of the better ideas I have had lately. First off, because I now had a legitimate excuse as to why I couldn’t make any more S’mores, but more importantly, because this bread is a freaking amazing!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup whole wheat pastry flour or white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 eggs
• 1/2 cup loosely packed brown sugar
• 1/3 cup canned coconut milk
• 1/2 cup canola oil
• 4 very ripe bananas, mashed
• 1 teaspoon vanilla extract

Preparation

Step 1

1.Preheat oven to 325 degrees F. Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the graham cracker crumbs, flour, baking soda, cinnamon and salt, whisking thoroughly. Set aside.
2.In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and canola oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Pour batter in the greased loaf pan.
3.Place loaf pan on a baking sheet and set in the oven. Bake for 75-85 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.
4.Remove and let cool for at least 30 minutes before cutting.