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Got ripe bananas? These easy banana bread granola is a perfect option for a snack or breakfast to whip up! Less than 10 minutes of prep, big crunchy clusters of hearty maple sweetened oats with warm spices and that perfect banana bread flavor without much effort. Bonus is that your house will smell amazing when you bake this up!
Why We Love This Banana Bread Granola
My family either devours all the bananas or I have a huge basket of brown bananas–there is no in-between. This crunchy banana bread granola recipe is a great way to make something other than the same old loaf!
This banana bread granola:
- literally tastes like banana bread
- is so easy to prep
- has big crunchy clusters oats
- is easy to vary
- easily can be made gluten free!
Can’t wait to hear what you think of this simple granola recipe!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- Use certified gluten-free rolled oats for a gluten free variation
- If you don’t have coconut oil, you can use a neutral flavored oil like canola oil instead.
- If you have allergies, you can sub walnuts for the pecans. Pepitas would also be great.
Step-By-Step Instructions
Step 1: Preheat oven to 325° F. In a medium bowl, mash the banana very well until smooth.
Step 2: Add the coconut oil, maple syrup, brown sugar, cinnamon, vanilla and sea salt and whisk until smooth. (add the nutmeg here as well if using).
Step 3: Add the oats and pecans.
Step 4: Stir the mixture to evenly coat the pecans and oats with the banana mixture.
Step 5: Spread mixture evenly on a baking sheet lined with parchment paper. Bake for about 35 minutes minutes or until golden brown, stirring the granola once around the 15 minute mark. For more cluster like granola, press the mixture down a bit after stirring.
Step 6: Once the granola starts to become golden brown but is still a bit moist, turn the oven off and let it sit in the oven to crisp up more for about 15-20 minutes. This allows any extra moisture to dry out without burning the granola. For crispier granola, leave it in closer to the 20 minute mark. Remove the granola from the oven and allow it to cool completely before breaking into clusters. Enjoy over yogurt, with a splash of milk, on ice cream and so much more!
Storage
This banana granola will stay fresh in an airtight container at room temperature for about 1 1/2 to 2 weeks. Ours never lasts that long though, ha!
Other Recipes with Ripe Bananas
Breakfast
Banana Bread Baked Oatmeal
Muffins & Baked Goods
White Chocolate Almond Banana Bread
Vegetarian
Banana Bread Overnight Oats
Breakfast
Banana Oat Blender Pancakes
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Banana Bread Granola
Ingredients
- 1 medium banana, very ripe
- 3-4 Tbsp maple syrup or honey
- 2 Tbsp brown sugar
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ Tbsp cinnamon
- pinch of nutmeg (optional)
- ½ tsp sea salt
- 2 ½ cup rolled oats, regular or gluten free
- ½ cup chopped pecans
Instructions
- Preheat oven to 325° F.
- In a medium bowl, mash the banana very well until smooth. Add the coconut oil, maple syrup, brown sugar, cinnamon, vanilla and sea salt and whisk until smooth. (add the nutmeg here as well if using).
- Add the oats and pecans and stir to evenly coat.
- Spread mixture evenly on a baking sheet lined with parchment paper.
- Bake for about 35 minutes minutes or until golden brown, stirring the granola once around the 15 minute mark. For more cluster like granola, press the mixture down a bit after stirring.
- Once the granola starts to become golden brown but is still a bit moist, turn the oven off and let it sit in the oven to crisp up more for about 15-20 minutes. This allows any extra moisture to dry out without burning the granola. For crispier granola, leave it in closer to the 20 minute mark.
- Remove the granola from the oven and allow it to cool completely before breaking into clusters. Enjoy over yogurt, with a splash of milk, on ice cream and so much more!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this twice in the last week–my new favorite way to use up brown bananas–hope you love it as much as we do!