Healthy Banana Bread Granola | Gluten Free + Naturally Sweetened
by Sally Rychlak
I often find inspiration from overly ripe bananas (see: Four Ingredient Samoas and Coffee Cake Banana Bread), but this time I wanted to channel that creativity into a new granola flavor. This Banana Bread Granola is basically what happens when banana bread gets a little crunchier and becomes acceptable to eat by the handful.
Ripe bananas, almond butter, maple syrup, coconut sugar, cinnamon, and pecans give it plenty of banana bread flavor without needing a long ingredient list. The banana also helps bind everything together, which means you get those big granola clusters that are arguably the best part.
I like baking granola low and slow at 325°F. It gives the oats time to get golden and crisp without burning the pecans or taking the maple syrup too far.
1
Bananas
Use very ripe, heavily spotted bananas. The riper they are, the more banana flavor and natural sweetness they bring.
2
Chunky Granola
For chunky granola, press the mixture firmly onto the baking sheet before baking and avoid stirring it too much.
3
Baking Time
Don't judge the crunchiness while it's hot. Banana granola can still feel slightly soft when it first comes out of the oven. It crisps considerably as it cools.
4
Nuts
Pecans give this the most classic banana bread flavor, but walnuts would be my second choice.
5
Storage
Let the granola cool completely before transferring it to an airtight container. Store at room temperature for about 1 week. Because this recipe contains fresh banana, make sure the granola is thoroughly baked and completely cool before storing.
Notes
1
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
2
In a large bowl, mash the bananas until very smooth.
3
Add the almond butter, maple syrup, coconut sugar, melted coconut oil, vanilla, salt, and cinnamon. Whisk until well combined.
4
Add the oats and pecans. Stir until the oats are completely coated in the banana mixture.
5
Spread the granola onto the prepared baking sheet in an even layer. Press it down gently with a spatula. This helps create larger clusters.
6
Bake for about 35 to 45 minutes, gently turning or breaking up the granola once around the 25 minute mark. For larger clusters, disturb it as little as possible.
7
Remove when the granola is golden around the edges and feels mostly dry. It will continue to crisp as it cools.
8
Let the granola cool completely on the baking sheet before breaking it into clusters. Option to mix in dried banana slices and/or chocolate chips at this point.
Instructions
2 ripe bananas
1/4 cup almond butter
1/4 cup pure maple syrup
1/4 cup coconut sugar
1/4 cup coconut oil melted
1 teaspoon vanilla extract
1 teaspoon salt
4 cups old fashioned oats
1 cup chopped pecans or other nuts
2 teaspoons cinnamon
2 Tbsp ground flaxseed (optional)
Granola Ingredients
1 cup dried banana slices
1/2 cup chocolate chips
Optional Mix-ins
Healthy Banana Bread Granola
Recipe Creator
Sally Rychlak
Crunchy homemade banana bread granola made with ripe bananas, almond butter, maple syrup, coconut sugar, pecans, and cinnamon. It has all the cozy flavor of banana bread with crisp, chunky clusters and simple ingredients. Naturally gluten free when made with certified gluten free oats.
Servings :
12 servings
Calories:
330 Calories per 1/2 cup
Prep Time
10 min
Cooking Time
40 min
Rest Time
5 min
Total Time
55 min
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