Banana Bread Granola

When you’re in quarantine and baking banana bread becomes a weekly activity, you suddenly wonder what to do with all of that damn banana bread! This recipe is one of a series called Banana Bread Five Ways, full of creative, easy ways to make more of your quarantine baking.

Y’all, this is the gift that keeps on giving.

I wish I could put into the words how delicious this granola is, but there just aren’t any! So you’ll have to make it yourself to truly understand. It’s sweetened only slightly thanks to a little maple syrup and a mashed banana, an amazing trick I learned from Green Kitchen Stories. It’s the way to get crunchy, perfectly sweet, big chunks of granola that is so satisfying to add over milk, into your yogurt and fruit, or better yet, thrown into your mouth by the handful.

This granola is filled with all of the best parts of every candy bar you’ve ever loved: chocolate, coconut, almonds. And of course, banana bread! And it’ll take you less than 30 minutes from start to finish, so let’s just get started, shall we?

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Banana Bread Granola

Ingredients:

  • 85 g toasted almonds, roughly chopped

  • 100 g rolled oats

  • 50 g desiccated coconut

  • 100 g banana bread, roughly crumbled

  • 1 Tbsp cocoa powder

  • 1 banana, very ripe

  • 2 Tbsp tahini

  • 1-2 Tbsp maple syrup

Directions:

  1. Preheat oven to 375F and line a cookie sheet with parchment paper. Set aside.

  2. In a medium-sized bowl, combine and evenly distribute almonds, rolled oats, coconut and banana bread crumbles.

  3. Sprinkle cocoa powder and use a wooden spoon to coat dry ingredients.

  4. In a separate bowl, mash banana using a fork, and add in tahini and maple syrup. I used one tablespoon of maple syrup because I like a more savory granola, but if you like yours sweeter, add another tablespoon!

  5. Pour banana mixture over the dry ingredients and using your hands, mash until texture holds together when you squeeze in your hand.

  6. Pour mixture evenly over lined parchment paper until dispersed.

  7. Add to oven, and then drop oven temperature to 350F. Bake for 16-20 minutes, or until browned and mostly dried out. Granola will get slightly crunchier once it’s cooled.

  8. Store in an airtight container at room temperature for up to a week!

RecipesLyndi SteinBanana BreadComment