This banana bread granola is clustery, gluten free, and tastes just like banana bread! It’s perfect on top of smoothies, with yogurt, or on it’s own as cereal. It’s a delicious vegan snack or breakfast that is made with simple ingredients.
This recipe was originally published on April 30, 2019 but has been updated with new photos and a slightly modified recipe as of October 8, 2019.
I don’t know about you, but we go through bananas like rapid fire in my house. Sometimes, we buy too many and end up with a whole pile of overripe bananas.
I had never tried banana in granola before, but I am SO glad I did because it is delicious!
Plus, when this granola is baking, be prepared to have your house smell like cinnamon banana maple deliciousness. Heaven, basically.
This recipe requires a base of oats, some nuts of choice, banana, maple syrup, coconut oil, almond butter, and some coconut sugar. I opted for coconut sugar because it is unrefined and a great alternative to cane sugar.
Then you’ll just need some cinnamon, vanilla, and a pinch of salt. It’s refined sugar free and gluten free!
How to make this recipe
To make this granola, first you want to mash the bananas in a large mixing bowl. This is a one bowl recipe, so be sure to use a pretty large sized bowl.
Second, add in the melted coconut oil, maple syrup, coconut sugar, vanilla, and almond butter. This part tastes amazing (despite looking a little funky) so feel free to have a lick!
Once everything is all mixed together, add in all of the remaining ingredients. Give everything a good stir to ensure all of the dry ingredients are well coated.
Finally, spread the granola onto a baking sheet lined with parchment paper and bake at 350 for 30 minutes, stirring slightly halfway. After 30 minutes, turn the oven OFF but keep the granola inside to crisp.
Banana in granola tends to become mushy, so keeping the granola in the oven helps it get super crispy.
I recommend leaving it in for at least 30 minutes, but I sometimes leave it in for several hours. Leave the door cracked open slightly if you’re worried about burning.
A few final thoughts
- This banana bread granola will last in your pantry for about 2 weeks. Just be sure to store it in an air tight container so it does not get stale.
- In order to ensure this banana bread granola gets nice and crispy, you’ll want to leave it in the oven for at least 30 minutes after it bakes. Just turn the oven off, and let it sit and crisp up! I sometimes leave it in for several hours to ensure it gets very crispy.
- Feel free to sub the almond butter for peanut butter, or any other nut or seed butter.
- This recipe is also delicious with a few handfuls of chocolate chips thrown in! If you do add this, just toss them in AFTER it bakes, when it’s sitting in the oven. That way, the chocolate will melt into the rest of the granola, but won’t burn.
Looking for more breakfast recipes? Try these!
- Gluten Free Chocolate Chip Banana Bread
- Vegan & Gluten Free Almond Butter Granola
- Almond Flour Waffles
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Clustery Banana Bread Granola
- Preheat oven to 325 degrees Fahrenheit.
- Mash the bananas into a large mixing bowl.
- Add the melted coconut oil, maple syrup, almond butter, vanilla, and coconut sugar. Mix well.
- Add all remaining ingredients and mix together.
- Add to a baking tray lined with parchment paper and spread evenly.
- Bake for 30 minutes, stirring halfway.
- Turn the oven off and let sit another 30 minutes (or longer) to crisp. You may want to leave the oven door opened just a crack.
- Remove from the oven, let cool, and then break apart into clusters.