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Banana Bread Granola (df, gf, v)


Do be sure to turn the granola regularly and let the banana fully dry out. Feel free to omit the almond extract if you’re not a fan, and add 1/2-1 tsp of cinnamon and a pinch of nutmeg instead for a different flavor.


  • 2 ripe bananas, mashed or pureed (puree for a smoother texture)
  • 3c old-fashioned rolled oats, *gluten free, if desired (don’t use quick-cooking)
  • 1/2c sliced almonds
  • 1/2c pumpkin seeds
  • 3 Tbsp pure maple syrup
  • 3 Tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • pinch salt


  1. In a large bowl, toss all ingredients until well coated. Spread mixture out onto a baking sheet, lined with parchment paper or a silicone baking mat.
  2. Stirring every 5-8 minutes, bake granola at 350 degrees for 30-35 minutes, or until banana has dried out and the oats are golden. Depending on how finely mashed your bananas are, and how regularly you turn the granola, you may need to bake it a bit longer.
  3. Allow to cool completely before storing in an airtight container. Granola will keep up to 1 week.