Sunday, November 7, 2010

Graham Cracker Banana Raisin Bread

Photo by Uncle Worm
There are many things you can always find in the corner of mine and Becky's kitchen counter: a lemon or two, a stack of Luna Bars (Peppermint for Beck, Oatmeal Raisin for me), miscellaneous chocolate, and probably a bottle cap from Music Man's last beer.
The one thing you'll never find?
Ripe bananas.

In fact, even yellow bananas are a rarity in this house. NYC supermarkets don't sell anything other than neon green ones, and Becky and I love bananas so much, we gobble them up as soon as any bit of yellow pokes through.
But our gobbling up the bananas means we never have any left to toss into super yummy banana recipes. It's a rough life here in the K&B abode.
So you can imagine my elation when while at home in Cali recently, I discovered not one, not two, but FIVE ripe bananas sitting in the fruit bowl!
I was so excited, I actually skipped to the pantry while my imagination went off on some kind of banana baking brainstorm extravaganza. Banana pancakes! Banana nut muffins! Peanut Butter Banana Biscotti! Oatmeal Banana Chocolate Chip Cookies!  
WHAT was I going to make?!
Well, first things first. I grabbed me some Bisquick, whipped up some banana pancakes, and had me a nice breakfast. One banana down.
Next, I called up JW House - would they mind if I baked some Oatmeal Banana Chocolate Chip Cookies? Nope. They sure didn't. Two bananas down.
Two bananas left. Back to the pantry I skipped. And I saw THIS staring at me:
It's a recipe for Banana Raisin Bread on the side of a graham cracker crumbs box. It was obviously speaking directly to me, saying "choose me for your last two bananas! Choose me!"
So I did. I was slightly skeptical at first, because it feels a little weird to use ground-up crackers as an ingredient in bread, but I figured I love graham crackers and I love bananas, so what's not to love about putting them together with some sugar and oil and milk and raisins?
The bread baked up beautifully, with that magnificent crack down the middle that I'm always praying for in my quick breads. It's a sturdy bread, excellent for slicing and toasting, and even more tasty with butter and honey drizzled on top. Everyone in the house kept asking me when we could slice it.
This guy even showed up asking for some:
Do you think I could have just a little?
What if I sit pretty? Huh? Huh? Look how pretty I am!
So the next time you have some ripe bananas on your counter, grab some graham cracker crumbs and work a little graham cracker banana magic. Then please send some to me and Beck, since we seem to lack the self control to buy bananas and NOT eat them before they are ripe enough to bake with. Oh, and Boomerang The Dog would probably like some too. :-)

Graham Cracker Banana Raisin Bread
From the side of the Honey Grahams graham cracker crumb box
Makes 1 loaf (about 16 slices)

1 2/3 c graham cracker crumbs
1 1/2 c flour
3/4 c sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs
1/2 c milk
1/3 c vegetable oil
2 large bananas, mashed (about 1 c)
1 c seedless raisins

1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

2. Mix graham cracker crumbs, flour, sugar, baking powder, and salt in large bowl; set aside.

3. Beat eggs, milk and oil in medium bowl with wire whisk until well blended. Stir in bananas.

4. Add to flour mixture; stir until just blended. Stir in raisins. Spoon into greased loaf pan.

5. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. Cut into 16 slices to serve.


  1. It was definitely yummy with a nice crunch to the surface but moist inside (although I don't think Boomerang savored his piece long enough to notice that!) Miss your skipping around the kitchen, Kate! - Love, Mom

  2. I love peppermint Luna bars. I will have to try the oatmeal raisin ones!