I’m not ashamed to admit that when I buy a bunch of bananas, it is most certainly not with the intention of eating them straight away. It is to watch them slowly turn unsightly on my kitchen counter until they reach that deeply questionable stage of overripe perfection and are ready to be turned into one of man’s greatest creations: banana bread. The only peel I tend to slip on with this otherwise foolproof system is that I usually end up with one or two extra bananas that my go-to banana bread recipe doesn’t call for. This is where banana bread granola comes in, which has quickly become another go-to recipe that lets me utilize each and every banana from the bunch.
This banana bread granola is essentially everything I adore about banana bread, clustered into a crunchy, nutty, and snackable granola. Alongside overripe bananas and plenty of oats, this recipe is bursting at the seams with nutrient-dense ingredients, such as hemp seeds, chia seeds, flax seeds, and pumpkin seeds. These small but mighty seeds not only bring a satisfying crunch, but they also add plant-powered protein, healthy fats, fiber, and a whole host of vitamins and minerals to the mix. Topped off with organic cinnamon and cardamom (my not-so-secret ingredient) for a bit of aromatic warmth, this granola has the unmistakable banana-bread flavor that tastes straight out of your grandma’s oven.
Just as appropriate sprinkled on top of yogurt or a smoothie bowl as it is eaten by the handful straight from the jar (not that I would have any first-hand experience with that or anything), this banana bread granola is the ideal way to give those extra bananas a second life. Consider it my solution to the age-old problem of buying a bunch of bananas with big breakfast plans, only to watch half of them slowly but surely make their way toward the compost bin. Now, instead of wondering what to do with those last few spotty bananas, you can turn them into something crunchy, cozy, and craveable enough to make a batch disappear from the pantry quicker than the banana bread on the counter.
Banana Bread Granola Recipe
Makes approximately 6 cups of granola.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup raw walnuts
- 1/3 cup raw pumpkin seeds
- 1/4 cup organic hemp seeds
- 2 Tbsp. organic flax seeds
- 2 Tbsp. organic chia seeds
- 1/4 cup dark brown sugar
- 1 tsp. organic cardamom powder
- 2 tsp. organic sweet cinnamon powder
- 1/2 tsp sea salt or Himalayan pink salt
- 2 overripe bananas
- 1/3 cup organic sunflower oil or neutral-tasting oil of choice
- 1/2 cup maple syrup or agave nectar
- 1 tsp. organic vanilla extract
- 1 heaping cup dried banana chips (optional)
- 3/4 cup dark or semi-sweet chocolate chips (optional)
Directions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
- Combine oats, walnuts, seeds, brown sugar, spices, and salt in large bowl.
- In a separate small bowl, mash bananas with a fork or masher until only small chunks remain.
- Add oil, maple syrup/agave nectar, and vanilla extract to mashed bananas. Whisk to combine.
- Pour liquid ingredients over the dry ingredients and mix well.
- Transfer and spread mixture evenly onto prepared baking sheets. Make sure it doesn’t get too crowded on the baking sheets!
- Bake for 25 – 30 minutes or until the top is ever-so-slightly golden brown. Check at 20 minutes, then every few minutes until done to prevent over-browning.
- Once done, remove from oven and give each baking sheet a gentle shake to release steam.
- Allow to cool completely before transferring to a large mixing bowl. Stir in optional banana chips and chocolate chips, then transfer granola to an airtight container of choice.
- Store in a cool, dry place for up to 2 weeks.
Sprinkle a handful of this granola on:
Looking for more granola to add to your crunchy lifestyle?
Check out our Grain-Free Chai Spice Granola With Maca Powder
You may also be interested in:
- Homemade Coconut Vanilla Cardamom Granola
- Carrot Cake Snack Bars
- Protein & Energy Balls with Maqui Berries
