Quick breads are great, because they’re exactly that. Quick. And easy. So, when we’re looking for a new addition to lunches or afternoon snacks and we’re tired of granola bars/bites, we turn to quick bread. Thankfully when we were looking for something to round out lunches to take to work this week, we had bananas and strawberries sitting on the counter that needed to be used. It wasn’t long before this strawberry chocolate chip graham banana bread was cooling on the counter!
Ever since I made my first banana bread with graham cracker crumbs, I’ve been hooked. I love the way the flavor of the graham crackers pairs with banana bread. Combine that with fresh strawberries and chocolate chips, and I think we’ve found one of our new favorite banana breads!
This bread is tender and moist making it great for an on-the-go breakfast or to help curb afternoon hunger without leaving crumbs everywhere! Though if you are going to be keeping the bread in a plastic bag where it’s warm, you may want to leave off the glaze so it doesn’t get sticky. But don’t worry, the bread is great even without the glaze! Get ready to make a couple batches, because the first one will disappear in a hurry!
- 1½ C white whole wheat flour
- ¾ C graham cracker crumbs
- ¼ C brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 C mashed bananas, the riper the better
- ½ C plain or vanilla yogurt
- ¼ C honey
- 3 tbsp olive oil
- 2 eggs
- 1 tsp vanilla extract
- ½ C chopped strawberries
- ½ C chocolate chips
- ½ C confectioner's sugar
- 1-2 tbsp half & half or milk
- Preheat oven to 350. Spray a 9x5 inch loaf pan with non-stick cooking spray.
- In a large bowl, whisk together flour, graham cracker crumbs, brown sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together bananas, yogurt, honey, olive oil, eggs, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined. Stir in strawberries and chocolate chips.
- Spread batter into prepared loaf pan. Bake for 40-50 minutes, or until toothpick inserted in the center comes out clean. To prevent the top from getting too brown, you may want to cover with aluminum foil after baking for 25 minutes.
- Remove to a wire rack to cool.
- Prepare glaze by stirring together confectioner's sugar and 1 tablespoon half & half until smooth. Add additional half & half as needed to reach desired consistency. Drizzle glaze over cooled bread. Allow glaze to harden and serve.