Honey Graham & Pecan Banana Bread

Here’s something you didn’t know you needed: another variation on banana bread! This one’s especially worth saving if you’re interested in seeing how graham cracker crumbs work as a substitute for flour in banana bread. Or some of the flour, anyway.

Honey Graham Banana Bread

In the past I’ve tried cake and muffin recipes where crumbs take the place of flour, and I’ve also made recipes where the crumbs add structure and flavor. This banana bread falls into the second category. It’s a very squared off, clean-cutting, flat topped banana bread loaf that tastes like a combination of graham crackers and bananas. And you get to tell people there’s a secret ingredient, whatever that’s worth!

I ground up some graham crackers specifically for this recipe, but I can imagine it would really come in handy on those occasions when you have extra graham cracker crumbs in the house. Let me know if you try it. It is a sweet banana bread, and would be fine for breakfast, snack or a dessert.

honey graham banana bread

Honey Graham & Pecan Banana Bread
Prep time
Cook time
Total time
Banana bread made with graham cracker crumbs.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1 cup (4.5 oz) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup honey graham cracker crumbs
  • 6 tablespoons unsalted butter, softened but still slightly cool
  • 2/3 cup granulated sugar
  • 2 large eggs, beaten lightly in a separate bowl
  • 1 cup mashed banana (I used 3 bananas and it was a "generous" cup)
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted and chopped pecans
  1. Preheat oven to 350 degrees F. Grease and flour an 8 ½ by 4 ½ inch metal loaf pan.
  2. In a medium size bowl, thoroughly mix together the flour, baking soda, baking powder, salt and graham cracker crumbs.
  3. In a large mixing bowl, using an electric mixer, beat the butter until creamy and smooth. Add the sugar and continue beating for another 3 minutes or until mixture is light and creamy. With the mixer on lowest speed, gradually add egg a few tablespoons at a time. When all the egg is incorporated, beat on high for 1 minute. Beat in the vanilla and the mashed banana.
  4. With a mixing spoon, gradually stir in the dry mixture, followed by the pecans.
  5. Bake the bread in the lower third (not complete bottom, but not right in the center) of the oven for about 50 minutes or until it is brown and fully set. Let cool in pan for about 10 minutes, then carefully invert onto a cooling rack and let cool completely.


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  1. Jennifer J-W says

    Great idea for leftover graham crackers! I tend to buy a box for a recipe, then a few months later, throw away the remainders as no one ever eats them.

  2. says

    looks perfect! i plan to try this soon!

  3. Darlene says

    Several years ago, when my youngest son was about 10 or 12, his friend’s mother invited a group of boys over to play and eat pizza while she hosted the boys’ mothers at a tea party. Your bread reminds me of one of the treats she served (which we spread with honey butter). It looks like it is dense (in a good way) and slices beautifully.

  4. Sarah says

    I love quick breads, so easy and a good way to use up extra bits of things. I always wish I had a better way to package them, though!

  5. Darlene says

    Sarah, I like to first wrap the cooled bread in plastic wrap (like Saran Wrap). Then, I cut cellophane – like the stuff you put on kids Easter baskets – so that it can wrap around the loaf but extend several inches beyond each end. These ends can first be gathered tightly with rubber bands and then ribbon tied around each end. It ends up looking like a big piece of candy (similar to a mini tootsie roll). Obviously, the cellophane can be chosen to reflect any holiday or color scheme.

  6. says

    Mmm. I think this new challenge will be hard for me. I just decided to go gluten free after a couple health issues the last few months. sigh
    I know there are many great gluten free things out there though, so I’ll be okay. I would love that bread though!
    I’ll actually be going gluten free and refined sugar free. I will blog some of those things and still some “regular” things I make for family and friends though. It just wouldn’t be right. 😉

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