This crunchy, satisfying, and peanutty banana granola is flavored up with a hint of vanilla, lots of crispy banana chips and roasted peanuts.
Ever get stuck in a food rut where you enjoy something so much that you eat it all the time for one of your daily meals or snacks, and just can’t seem to bring yourself to branch out? I have that problem pretty much every summer with my Chocolate Almond Granola. I make it constantly, and though I’m generally in too much of a rush on weekdays to eat anything much fancier than a smoothie or protein bar, I always look forward to a bowl of yogurt topped with the chocolately good stuff and fresh berries on weekends. I promised, promised, promised myself that this summer I would branch out a bit, and I must admit that this blog helps out with that. When I get a brilliant summer breakfast idea in my head I no longer have to weigh it against the deliciousness of a crunchy chocolately breakfast alone, but now there is the fun of kitchen experimentation and photography as well. Yes, I am a dork. But that’s totally okay with me.
This recipe was inspired by, of all places, the hotel breakfast bar from when I visited Germany earlier this year. The food highlight of my trip! They had delicious, hearty granola with banana chips and bowls full of berry flavored yogurt – not the sickly-sweet fruit on the bottom kind we get here in the states, but really tasty fresh yogurt with whole berries swimming around in it. It was a great breakfast and I’ve been meaning to recreate it ever since my trip. This wasn’t too difficult given the fact that I had a solid granola recipe to adapt. I modified the flavors a bit, added a mashed banana, and threw in some banana chips and peanuts, because the two flavors add up to awesomeness. This banana granola recipe is admittedly more work than the chocolate almond variety, because it entails producing a batch of banana chips in addition to the granola. I found this step to be totally worthwhile, but if you’re not up to it you can do any of the following: (1) simply omit the chips, in which case the granola will be nonetheless delicious, (2) buy a bag of banana chips and toss them in, though watch out for fried banana chips, which you are welcome to use, though they will add significantly to the recipe’s fat content, or (3) throw in some alternative source of dried fruity sweet and chewiness, like raisins or dates. You could even go super fancy on your granola and add some chocolate chips.
- 2 bananas
- small amount of lemon juice
- Preheat oven to 200.
- Line a couple of baking sheets with parchment paper and coat with cooking spray.
- Slice bananas thinly and arrange in a single layer baking sheets.
- Bake for about an hour, gently flip, and bake another hour.
- 2 ripe bananas, mashed
- ⅓ cup coconut oil (could sub another type of vegetable oil, like canola)
- 2 tbsp. maple syrup
- 1 tsp. vanilla
- 3 cups oats
- ¾ cup shredded or flaked coconut
- 2 tbsp. brown sugar
- ¼ tsp. salt
- 1 batch of banana chips (optional)
- 1 cup roasted peanuts
- Preheat oven to 275.
- Mix everything except banana chips and peanuts in large mixing bowl. Spread out in even layers on two parchment lined baking sheets.
- Bake for about 45 minutes, until lightly browned and crispy.
- Allow to cool.
- Add peanuts and banana chips. Mix to blend and transfer to storage container.