Happy Wednesday, everyone! We’re halfway through the week, and already halfway through my Granola Week here on the blog. Thank you so much for the messages and emails about the recipes that some of you have already jumped into your kitchens and already tried! YOU ROCK, people.
Just to recap:
We’re giving bananas a nod and diving straight into this heavenly Banana Bread Granola.
It’s all the flavors you could ever dream of from the familiar banana bread, but in granola form. In fact, my husband thought I was cooking banana bread in the oven when this was baking. It smelled exactly the same. And that scent is a very good one, my friends.
This also was my KID’S favorite granola out of the 5. They constantly ask for “banana granola” and I happily oblige. 🙂 Let’s dive in!
The dark chocolate chips are entirely optional, but I’m a sucker for dark chocolate, as you may notice this week, so tossing them in was a no-brainer.
So, the thing that makes this granola entirely different from the others is of course, the banana. If you have up a couple extra ripe ones, the riper the better for this recipe. It acts as a binding agent in this granola, so you don’t have to add in any egg whites, etc. It bakes up beautifully, and gives this granola it’s signature flavor.
It all starts with mixing the ripe banana into the rest of the wet ingredients, and then of course adding those wet ingredients into the dry ones. Then you know the drill: spread it all out on a baking sheet, bake it up until golden (the coconut and almonds are seriously taken to the next level with all the toasting going on – soooo good!!), and then remove from the oven to dry. Toss on those dark chocolate chips, and call it another amazing batch of granola made right in your kitchen!
I hope you enjoy this banana bread granola, and come back tomorrow for yet another one of our favorite granola recipes. And if you’re sick of granola… well…
sorry not sorry.
Okay, maybe I am sorry…
sorry you don’t like granola!! haha.
Banana Bread Granola
makes 5 cups
2 small ripe bananas, or 1 large ripe banana
2 Tablespoons coconut oil, melted
1/2 teaspoon almond extract
1/3 cup 100% pure maple syrup
1/4 cup brown sugar
3 cups old fashioned rolled oats
1/2 cup sliced almonds
3/4 cup shredded coconut
1/2 teaspoon cinnamon
good pinch of nutmeg
1/4 cup ground flaxseed
pinch of salt
optional: 1/2 cup dark chocolate chips
1. Preheat oven to 325 degrees F. Prep a large cookie sheet with parchment paper and set aside.
2. In a medium bowl, beat together the ripe bananas, coconut oil, almond extract, vanilla extract, maple syrup, and brown sugar until very smooth and there are no chunks.
3. In a large bowl, stir together the oats, almonds, coconut, cinnamon, nutmeg, and flaxseed, and pinch of salt. Stir the wet ingredients into the dry, making sure to coat all the oatmeal. Bake for 45-50 minutes, rotating halfway through, until golden and crispy. Remove and let completely cool and crusty over.
4. Toss in dark chocolate chips. Store in an airtight container for up to a week.