Banana Bread Granola

Banana Bread Granola recipe

This time 4 years ago, the world became a very different place. If you can remember that far back *my menopausal brain struggles to* we all had more time to cook, eat and drink. Baking was top of the list and Banana Bread was quite the social media sensation, mainly based on the fact it’s frugal and bloody easy to make. Even though the pandemic’s over, my love of banana bread lingers in this new Granola recipe. And yes, this is still frugal and still bloody easy to make.

Making my own granola gives me a warm and wholemeal feeling; you know what’s in it, it’s delicious and doesn’t cost £7 a bag. As usual, I have at least 100 over-ripe bananas in my freezer so finding yet another outlet for them is such a win. The rest of this one bowl situation is oil, a little maple syrup, oats, nuts of your choice and just a whiff of cinnamon along with a good stir then a little baking. Thank god this is simple as I really don’t have the energy for much more at the moment.

With Easter on the horizon, bringing with it a kilo of Mini Eggs, let’s get ahead of ourselves with a whiff of health, before it all goes tits up.

I bastardised a recipe I glimpsed on Instagram for this granola; I added pecans and a touch of maple syrup for extra crunch and sweetness. I had three small bananas which was just the right amount, if yours are bigger, 2 should suffice. A good pinch of sea salt finishes off this breakfast staple perfectly.

Start by lining a large baking tray and pre heating the oven to 160℃ fan assisted. Now take a big bowl and mash the over-ripe bananas with the oil.

Stir in the maple syrup, cinnamon and vanilla.

Mix in the oats, nuts and salt and make sure everything’s well coated.

Spread this granola mixture onto the lined baking sheet in a single layer.

Bake the granola for around 25 minutes, giving it a good stir once or twice during the bake time to ensure it crisps and browns evenly.

This is golden, crispy on the edges and slightly soft and cakey in the middle. Sprinkle with a pinch more flaky salt then leave it to cool on the tray before decanting into a jar for serving later with thick creamy yoghurt, an extra drizzle of maple and some fruit, if you like. Or just eat straight from the jar in greedy handfuls.

This Banana Bread Granola has all the taste of a bake, but for breakfast; fulfilling my dream of getting away with eating cake first thing in the morning, without it being frowned upon.

Lucy x

Banana Bread Granola recipe

Makes a big jar, enough for a week or so

You will just need a bowl and a lined baking sheet

2 to 3 ripe bananas, over ripe is best and use 3 if yours are tiddlers

60ml sunflower oil

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

1 teaspoon cinnamon

275g oats

100g nuts, roughly chopped, I used pecans

1/2 teaspoon flaky sea salt, plus an extra pinch once cooked

Greek yoghurt and extra maple syrup, to serve, if you like

Line a large baking sheet and pre heat your oven to 160℃ fan assisted.

In a large bowl mash your over-ripe bananas then mix in the oil, maple syrup, vanilla and cinnamon until well combined.

Stir in the oats, nuts and salt ensuring everything’s well coated, then spread the granola into a single layer onto your lined baking sheet. Bake in your pre heated oven for 25 to 30 minutes, stirring once or twice during the cooking time, until golden brown, smelling amazing and crisp on the edges, but still a little soft in places. Sprinkle with a pinch more flaky sea salt.

Leave to cool and crisp up on the tray then decant into a jar. Serve with plenty of Greek yoghurt, some maple syrup or honey and some fruit, if you like. Or eat in big handfuls straight from the jar.

This will keep in an airtight jar for around a week.