Banana Bread Granola – a different and delicious way to use up those ripe bananas.
My apologies if you stopped by yesterday for a recipe! We enjoyed having Michael home for Veteran’s Day (bless you, student schedule), and I decided to save our post for today. Can you believe that the holiday season is upon us!? It’s my very most favorite time of the year. This year, the holiday food looks a little different for us (sans gluten & dairy), but we’re excited to try new recipes and pave a new path!
Before I really start diving into the Thanksgiving and Christmas recipes, though, I had to share this dynamite Banana Bread Granola.
I have a crazy-strong love for breakfast food, and I’m a huge granola fan (insert hippie jokes here). My go-to Warm Spiced Granola is still made regularly, but I like switching things up every now and again. This tastes just like banana bread! It helps that you use a mashed or pureed banana that acts as both a binder and a natural sweetener, giving you those glorious granola clusters.
We love our banana bread with vanilla and almond extract (see this recipe), but if you’re more of a cinnamon fan (which we also love), you could swap out the almond extract for a few strong shakes of cinnamon and maybe one of nutmeg for good measure. Feel free to make it your own!
One tip: do be sure to turn the granola regularly and continue to bake it until the banana has really had a chance to dry out. Otherwise you’ll have soft granola clusters. (Lame-o.) This will keep about a week in an airtight container and tastes delicious. Enjoy!Print