This banana bread granola has all the goodness of whole-grain granola, yet tastes like old-fashioned banana bread.
Banana Bread Granola
- Quick Glance
- 10 M
- 1 H
- Serves 18 | Makes 9 cups
Preheat the oven to 350°F (177°C). Line 2 rimmed baking sheets with parchment paper.
Melt the coconut oil in a small saucepan over medium-low heat. Pour the melted oil into a food processor or blender, add the bananas and maple syrup, and blend until smooth. [Editor’s Note: Unlike most commercial and homemade granolas, this banana bread granola is only subtly sweet. It’s lovely, don’t get us wrong. But it’s only barely sweet. Best to set your expectations accordingly.]
In a large bowl, combine the oats, buckwheat, coconut flakes, sunflower seeds, cinnamon, and salt. Roughly chop the walnuts and toss them in the bowl, too. Pour the maple syrup mixture over the dry mixture and gently toss to coat. The mixture will be rather wet.
Divide the mixture between the 2 baking sheets and press it firmly with the back of a spatula to ensure that the mixture is compact and even. Bake the granola for 15 to 20 minutes, until it’s beginning to brown.
Remove the baking sheet from the oven and use a spatula to flip the granola over in large sections. Return it to the oven and flip it every 5 minutes, making smaller chunks each time, until golden, 15 to 25 minutes more. The granola should be dry and crisp. Set the granola aside at room temperature to cool. Do not stir the granola until it is completely cool so it will set into chunks.
Store in an airtight container at room temperature for up to 1 month.
Recipe Testers' Reviews
This is a simple and terrific banana bread granola that’s not too sweet and is special due to the taste and crunch of buckwheat, which we liked very much. Great flavor.
The mixture browned well in 15 minutes. An unexpected quality of the granola is that the next day the texture of the granola chunks is softer, rather than crunchier. We will make this again, many times, adding or substituting pecans or almonds for the walnuts and perhaps adding vanilla or orange zest.
Crunchy, whole-grain homemade granola, or sweet, tender banana bread? Which to choose? Thank the breakfast gods we don't have to decide. The only quibble—the gods did not deign to deliver the “chunks” with this banana bread granola recipe. The granola's so good, though, I almost forgot I wanted them in the first place.
Prep is simple here—a spin-dump-stir situation: blend liquid coconut oil, bananas, and sweetener, dump that over all the crunchy stuff, and stir to mix. I'd never used buckwheat groats before, but they were easy to find in the grocery's bulk bins, and I really liked their clean crunch. We prefer pecans in banana bread, so I swapped the walnuts out.
This mixture patted into a nice layer in 1 big baking sheet and wasn't sticky at all. It took longer to brown and then become dry in my oven, more like 1 hour total, and the flipping without breaking up big pieces was not working. In the end, I got a nice “sprinkling” granola, one to enjoy by the spoonful, not the handful.