Have an extra ripe banana handy? Whip up this delicious Banana Bread Granola!
When it comes to all things breakfast and brunch, crispity crunchity granola is always a tasty option!
It can be enjoyed with milk as a tasty homemade cereal, piled onto a yogurt bowl with fresh fruit, sprinkled onto smoothie bowls, layered in parfaits, mixed into trail mix, and simply enjoyed by the handful as a delicious snack!
My daughter’s delivery method of choice is straight into her fast by the fistful.
Girlfriend cannot be trusted around granola as it is, but when I whipped up this banana bread granola last week she just about lost her mind and declared it her favorite granola ever.
It’s safe to say this stuff vanished FAST!
This granola is super similar to my basic granola recipe that everyone goes bonkers over. This time around I decided to make it extra nutty and toss in a trio of nuts, a mashed banana, and an extra sprinkle of cinnamon to make it positively irresistible.
My kitchen smelled AMAZING all day!
It’s a perfect use for a lone super-ripe banana that isn’t enough for banana bread.
You can add some optional chocolate chips or even dried fruit as the granola is cooling if you’d like. Just be sure to add them after the granola is done baking and you’re good to go. Have fun with the mix-ins!
Extra Nutty Banana Bread Granola
The mashed ripe banana (the browner the better!) and maple syrup sweeten this granola naturally.
A little honey, brown sugar, or coconut sugar can also be sprinkled into the oats if you’d like a little extra sweetness.
While the kiddo likes to faceplant right on in, I love to serve this granola top of a cup of Greek yogurt with fresh sliced banana and a drizzle of maple syrup. SO GOOD!
Banana Bread Granola
This fun and fragrant Banana Bread Granola features a trio of nuts, mashed banana, and an extra sprinkle of cinnamon to make it positively irresistible!
- 2 cups old fashioned rolled oats
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ½ cup sliced almonds chopped or left whole for texture
- ½ cup very ripe banana (1 medium banana – the browner the better!)
- ¼ cup pure maple syrup
- ¼ cup coconut oil melted and cooled
- ½ tsp pure vanilla extract
- ¼ tsp sea salt
- ¾ tsp ground cinnamon add to taste
- ¼-½ cup mini chocolate chips
Pre-heat oven to 300°F with wire rack in the center/middle position. Line an 11×17-inch rimmed baking sheet with parchment paper for best results.
In a large bowl, combine oats, pecans, walnuts, and almonds.
In a small bowl whisk together melted coconut oil with maple syrup, vanilla, salt, and cinnamon.
Mash banana until smooth and add to the wet ingredients. Pour over oats/nuts and mix well to coat.
As written this granola is lightly sweetened by the maple syrup and ripe banana. The riper the banana, the sweeter it will be. If your banana is just lightly spotted or you have a sweet tooth, you can add a little honey, brown sugar, or coconut sugar.
Use a silicone spatula or bowl scraper to transfer the granola mixture onto the parchment paper lined baking sheet and spread out very well in a super thin layer. Almost all the parchment paper should be covered by granola. Pat to flatten.
Bake on the center rack at 300°F for 20 minutes. When timer beeps, rotate the pan 180 degrees for even toasting and continue to bake an additonal 10-15 minutes (I do 15 typically) or until golden and cripsy. Keep an eye on it and yank from the oven once it’s your idea of crispy golden perfection.
NOTE: I don't stir at the halway mark so I can break it into chunky clusters when it cools off. If you like your granola stirred and separated, you can do this at the halway point.
Once you remove your granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not crisp up until it has cooled.) If you're adding the optional chocolate chips, add them at this step.
Once it’s cooled and crispy – dig in! Granola will keep for up to two weeks in a lidded airtight container. Enjoy as a snack, in your favorite trail mix, or on top of yogurt with fresh fruit and all your favorite toppings.
For a gloriously gluten-free granola, simply check the label on your oats to ensure they’re certified gluten-free. Easy peasy!
Recipe yields 4 cups of granola total. Nutrition Facts below are estimated per 1/2 cup serving using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try this banana bread granola, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Ga Ga for Granola?
Here are some more favorites from the P&C archives!