This is a variation of our homemade granola base recipe. We use ripe bananas to replace some of the added sugar to create an even healthier granola that is full of flavor. If you love banana bread, then this banana bread granola is for you!
Three Must-Know Cooking Skills
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Culinary Tips for Making the Best Banana Bread Granola
This recipe calls for ¼ cup brown sugar and ¼ cup oil. Measure the brown sugar first to make clean-up easier! Technically, you should use a liquid measuring cup for the oil, but dry measuring cups will work in this case. Measure the brown sugar first; it needs to be measured in a clean cup, otherwise it will stick to the bottom. Then measure the oil; one cup to clean instead of two!
Be sure to use a ripe banana; it should have lots of dark spots. If you want to make this recipe but your bananas aren’t quite ripe, you can always roast them! Don’t worry if you have slightly more or less than ½ cup mashed banana; the recipe will still work.
While we prefer rolled or old fashioned oats, you can make this banana bread granola recipe with quick oats too!
A 13 x 18 baking sheet will hold a full batch of granola. Any smaller, and you will need two pans. Spreading the granola out thinly allows it to cook evenly and get nice and crunchy!
You don’t have to stir the granola every 15 minutes. If you’re like us, you have crazy toddlers or kids running around, and you don’t want to be stuck near your oven, so just let it cook! It will still brown nicely and taste delicious.
Cook the granola until golden, but don’t expect it to be hard when you remove it from the oven. It will harden as it cools.
The banana in this recipe will turn the granola golden more quickly, so be sure to check it after 45 minutes of baking.
Stir and re-spread the granola immediately after you remove it from the oven, otherwise it will stick to the pan. If you prefer chunkier granola, cook the mixture on parchment paper, don’t stir it while it cooks, and allow it to cool slightly before stirring once removed from the oven.
Add the dried fruit once the granola cools to prevent it from hardening.
If you have kids, let them help you with this recipe! It’s very kid-friendly.
- Brown Sugar: substitute honey, agave, or granulated sugar
- Canola Oil: substitute avocado oil.
- Vanilla Extract: substitute ½ teaspoon almond extract.
- Cardamom: substitute cinnamon, pumpkin pie, or apple pie spice.
- Oats: while we prefer rolled or old-fashioned oats, quick oats work too! We don’t recommend using steel cut oats.
- Pecans and Almonds: substitute any other raw nuts (e.g. walnuts, cashews, peanuts). Don’t use toasted nuts, as they will burn in the oven!
- Raisins: substitute your favorite dried fruit. If using larger fruits such as dried apricots, figs, or prunes, dice into smaller pieces before adding.
This recipe is very forgiving; think outside the (granola) box!
Don’t want to turn your oven on? Make this recipe using our stovetop granola base recipe!
Want to make a tropical granola? Add unsweetened coconut flakes to the mixture and mix in dried pineapple once the granola cools.
Prefer a higher protein banana nut granola? Add more nuts and/or seeds in place of the oats.
Love spices? Feel free to add other sweet spices such as ground cinnamon, nutmeg, cloves, or ginger.
Want to make this banana bread granola without nuts? Substitute the same volume of pumpkin or sunflower seeds, or replace with 2 more cups of old fashioned oats.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Need some granola inspiration?
Use our base recipe as a guide, or check out our healthy granola recipe variations!
You just need a few simple pieces of kitchen equipment for this recipe!
Is this banana bread granola cereal healthy?
Granola can definitely be part of a healthy diet. The star ingredients in this crunchy granola recipe are oats, bananas, and nuts..
Oats are whole grains, making them rich in disease-fighting phytochemicals and antioxidants, vitamins, and minerals. Any variety of oats provide a good source of fiber and complex carbohydrates. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Complex carbohydrates are important for steady energy and focus. (1, 2)
Learn about the different types of oats in this article!
Bananas contain fiber and potassium. The natural sugar in bananas (and all fruit) does not count against your daily sugar budget. Aim to include fruit in all of your meals so that you fill up on beneficial vitamins, minerals, fiber, water, and phytochemicals!
Nuts are a great source of plant-based protein and healthy fat. Almonds and pecans in particular are high in monounsaturated fats which are good for heart health.
Banana Bread Granola Serving Suggestions
- Use it to make a yogurt parfait – layer plain yogurt, fresh fruit, and ¼ cup of granola
- Use it to garnish a smoothie bowl
- Sprinkle it on nut butter-coated apples (as seen in our Apple “Cupcakes” recipe)
How to Store Banana Bread Granola
This granola will keep for at least a month in an airtight container in your cupboard or pantry.
Want more healthy recipes?
Do you love oats and bananas as much as we do? Check out our other favorite recipes that feature this tasty combination!
Banana Bread Granola
- 1 ripe medium banana
- ¼ cup brown sugar
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon cardamom
- ½ teaspoon kosher salt
- 3 cups old fashioned oats
- 2 cups raw pecans
- 1 cup raw sliced almonds
- 1 cup raisins
- Preheat oven to 250°F.
- In a large bowl, mash the banana. Add the brown sugar, oil, vanilla extract, cardamom, and salt and whisk until combined.
- Add the oats and nuts to the bowl. Using a spatula, stir until well-combined.
- Spread granola in an even layer on one or two baking sheets (depending on size). Cook for 45 – 60 minutes.
- Remove from oven and stir. Add raisins. Once cool, store in an airtight container. Enjoy!