Banana Bread Granola

🍌Why bake it

If you love banana, you'll love this recipe! The peanut butter makes this granola a full meal, giving it an amazing texture: can't describe it, you have to try it! Maple syrup adds the right amount of sweetness, transforming this recipe into a dessert-like one.

• This granola is a fulfilling breakfast option - just like my coconut granola;
• It's easy-peasy to make;
• It's sweetened with maple syrup and made with no animal ingredients - like my vegan apple bread!

📃Ingredients and substitutions

Banana. For a sweeter granola, use an extra ripe banana.

Peanut Butter. Use one with no added sugar on it for a refined sugar-free version. You can use a sweetened peanut butter, or substitute with almond butter.

Oats. Here I use both rolled and quick oats. Mixing both gives a better texture than only using quick or rolled oats, but you can stick with rolled oats only.

Banana chips. Add this ingredient only after the granola is baked and cooled.

🥣How to make it

Granola is easy to make, but for first-timers it can be a little tricky! Let's go through all the steps together so you can get the best ever banana granola.

• Start by preheating your oven. You granola will bake better and evenly if you preheat the oven.

• Get 2 bowls. In one, mix all dry ingredients, in the other, the wet ingredients. Combine both and stir until everything is well mixed.

• Spread the granola on a lined baking sheet. Don't make the layer too thick or it will get less crunchy. Aim for an even layer.

• Check your granola before the time is done. Every oven is different, so I recommend checking your granola after 25 minutes. If it's darkening to much around the edges, lower a bit the temperature or move it to an upper rack.

✔️Expert tips

• For a sweeter granola, use extra ripe banana (the ones with dark spots are the best!). The riper it is, the sweeter your granola will be.
• If you want big granola clusters, don't stir it while baking and let it cool completely before breaking into pieces.
• To make this granola extra crunchy, spread it well on the baking sheet so it dries out more. You can also leave the tray inside the oven for another 20 minutes, after turning it off (just make sure the door is half opened).
• I don't recommend using only quick oats for this recipe, as texture will change too much and you risk not getting a crunchy granola.
• You can replace maple syrup for honey, or you can use my vegan honey.
• Banana chips are optional, but they make this granola even more delicious! Crunch them a bit if they're too big, and only add them after baking, when storing the granola.
• Don't skip the parchment paper. It makes it easier to clean the baking sheet after baking, and prevents the granola for getting too brown at the bottom.

🧇How to get big clusters

• You need to press down the granola when placing it on the baking sheet. Do it with a spoon or your fingers;

• Leave the granola baking without tossing it! Don't worry, it won't burn if baked at the right temperature;

• Be patient and let it cool completely before breaking it into clusters. If you do it while the granola is still warm, you'll risk losing all the big granola clumps.

🫙Storing and freezing

Store your granola in an airtight container, at room temperature. It will be good for 2 to 3 weeks.

You can freeze this recipe. For that, wait until completely cooled, then place it in a freezer safe bag and store in the freezer. It's good for about 3 months.

🥜What to eat with it

I love adding granola to waffles and pancakes!

• This banana granola is delicious to top these almond milk pancakes;
• Have it with apple butter for a delicious fall treat;
• Or just top your favorite yogurt with it, stir some brown sugar syrup and have fulfilling breakfast!

Want more ideas for eating granola? I have a list of unique ways of having granola other than with the usual yogurt.