Healthy Banana Bread Granola; May Simpkin

Healthy Banana Bread Granola

Ripe bananas don’t always have to end up as a traditional banana bread; instead, this delicious, fibre packed nutty banana bread granola is a healthy, wholesome alternative that’s oil and gluten-free and still quick yet easy to make without sacrificing those traditional banana bread scents wafting through the house! The good news is that, if you’ve got ripe bananas to use up, the likelihood is that you have the other ingredients (or variations) in the larder, so you can make a batch up in no time!

To make this Banana Bread Granola, you’ll need:

  • 3 ripe bananas, mashed
  • 40g maple syrup
  • 1 tsp cinnamon
  • 300g oats
  • 65g cashew butter (or any other nut butter)
  • 180g chopped pecans
  • Pinch of salt

 

Here’s how:

Preheat the oven to 200 degrees

In a large bowl, mash the bananas until they are soft and creamy with no big lumps

Add the maple syrup, cinnamon, cashew butter and salt and continue to mash until the ingredients are well combined. Take the time to ensure there are no lumps in the mixture.

Now add the oats and pecans and mix well

Lay out the mixture onto a large baking tray, using a silicone sheet or greaseproof paper as a base, breaking up some of the large clumps but leaving good size pieces

Bake for 20-25mins, before tossing the golden sections from the outside into the middle to allow for an even golden brown colour, taking care not to break up the clumps (unless you prefer a more crumbly texture)

Continue to bake for a further 10mins, setting a timer for 5minute intervals to ensure you don’t over cook, particularly around the edges. Once it’s ready, remove from the oven and leave to cool completely, before storing in an airtight container.

Serve with greek yoghurt and fresh fruit for a delicious healthy breakfast, dessert or treat.

 

Does avoiding fat in this recipe make a difference?

The reason we traditionally use oil or fat, like butter or coconut oil, is to make the granola crunchy. However, whilst this recipe doesn’t use a specific oil or fat, it does use nut butter, which provides a healthy fat but perhaps doesn’t result in the same crunchy clumps you may prefer. As such, whilst this granola should keep for 7-10day s in an airtight container, it is most crunchy soon after it’s cooled. As it’s so quick and easy to make, it’s certainly one you can consider making more often, so you’re eating fresher crunchier batches!

 

 

Healthy Banana Bread Granola

This delicious, fibre packed nutty banana bread granola is a healthy, wholesome alternative that's oil and gluten-free and still quick and easy to make without sacrificing those traditional banana bread scents wafting through the house!
Prep Time 10 mins
Cook Time 2 d 35 mins
Course Breakfast, Dessert, Snack
Cuisine American, English

Ingredients
  

  • 3 bananas ripe
  • 40 g maple syrup
  • 1 tsp cinnamon
  • 300 g oats
  • 65 g cashew butter (or any other nut butter)
  • 180 g pecans chopped
  • Pinch salt

Instructions
 

  • Preheat the oven to 200 degrees
  • In a large bowl, mash the bananas until they are soft and creamy with no big lumps
  • Add the maple syrup, cinnamon, cashew butter and salt and continue to mash until the ingredients are well combined. Take the time to ensure there are no lumps in the mixture.
  • Now add the oats and pecans and mix well until the mixture resembles a soft dough
  • Lay out the mixture onto a large baking tray, using a silicone sheet or greaseproof paper as a base, breaking up large clumps but leaving good size pieces
  • Bake for 20-25mins, before tossing the golden sections from the outside into the middle, to allow for an even golden brown colour, taking care not to break up the clumps (unless you prefer a more crumbly texture)
  • Continue to bake for a further 10mins, setting a timer for 5minute intervals to ensure you don’t over cook, particularly around the edges. Once it’s ready, remove from the oven and leave to cool completely, before storing in an airtight container.
  • Serve with greek yoghurt and fresh fruit for a delicious healthy breakfast, dessert or treat.

Notes

Does avoiding fat in this recipe make a difference?

The reason we traditionally use an oil or fat, like butter or coconut oil, is to make the granola crunchy. However, whilst this recipe doesn’t use a specific oil or fat, it does use a nut butter, which provides a healthy fat but perhaps doesn’t result in the same crunchy clumps you may prefer. As such, whilst this granola should keep for 7-10day s in an airtight container, it is most crunchy soon after it’s cooled. As it’s so quick and easy to make, it’s certainly one you can consider making more often, so you’re eating fresher, crunchier batches!
Keyword banana bread, banana granola, granola recipe, healthy breakfast, healthy granola, healthy granola recipe, Healthy Snack, ripe banana recipe

 

 

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