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.
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 usually make chocolate chip banana bread or banana muffins in those cases, but lately, I’ve been craving something different.
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.
Ingredients
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.
How to store this recipe
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.
Keeping it crispy
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.
Variations
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.
Try these next!
- Gluten Free Chocolate Chip Banana Bread
- Vegan & Gluten Free Almond Butter Granola
- Almond Flour Waffles
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Clustery Banana Bread Granola
by: claire cary
Ingredients
- 4 cups rolled oats
- 1 cup mashed banana about 2 medium bananas
- ¼ cup runny almond butter
- ¼ cup maple syrup
- 2 tsp cinnamon
- 1 cup chopped nuts of choice walnuts, pecans
- 1 tsp vanilla
- 3 tbsp coconut oil melted
- ¼ cup coconut sugar
- ½ tsp sea salt
Instructions
- 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.
Clarissa says
If we don’t have coconut sugar can we omit that ingredient or is there a substitute we can add instead?
Claire Cary says
Brown sugar or any granulated sugar will work great!
Anneke says
Absolutely amazing!!!
Brenda says
I have made this recipe a few times and really enjoy it! Thank you!
Josie says
This granola is delicious & easy to do! Thank you for the recipie!
Claire Cary says
Thank you Josie! So happy you enjoyed it, it’s one of my favorites!
Courtney mcnabb says
Do you think cashews would work?
Claire Cary says
Yes, you can definitely use cashews!
Liraz tamam says
Perfect and delicious recipe❤️❤️❤️❤️
Carly says
By far one of my family’s favorite granola recipes! So easy and tasty. It even works well with quick oats if you run out of rolled oats.
Claire Cary says
Thank you Carly! Good to know it works with quick oats, thanks for your feedback 🙂
Mandie says
I can’t wait to try this and other recipes on this blog. I am a health coach and am going to recommend this blog to my clients.
Claire Cary says
Thanks Mandie! I really appreciate that 🙂
Jamie says
Me and my husband are obsessed with this stuff. This is a stellar recipe for a granola that’s just the right amount of sweet, a snap to make, and goes well with milk or yogurt. We will be making a ton of this for the fall/winter!
Claire Cary says
Yay! So happy it’s such a hit 🙂
Laura says
This recipe is so good! I followed the recipe exactly as posted without stirring half way. I did find that the bottom of the granola was quite wet when I broke it up though. I then broke it up and baked it a bit longer. Next time I would stir half way. This is delicious served with milk, fruit and a spoonful of yogurt!
Claire Cary says
Thanks Laura! So glad you liked it, it definitely needs some solid cooking time so it’s not mushy!
Alicia K says
Love this granola!
Claire Cary says
Thanks Alicia!