Got ripe bananas? This easy banana bread granola is a perfect snack or breakfast to make. With under 10 minutes of prep, you’ll get big crunchy clusters of maple-sweetened oats spiced with warm cinnamon and nutmeg and a true banana bread flavor. Plus your kitchen will smell amazing while it bakes.
Why We Love This Banana Bread Granola
When bananas go brown at my house, they either disappear quickly or pile up in a basket. This granola is a delicious alternative to another loaf of banana bread—same comforting flavors, different texture and lots of crunch.
This banana bread granola:
- tastes like banana bread
- takes minutes to prep
- forms large crunchy clusters
- is easy to customize
- can be made gluten free with certified oats
Ingredient Notes
See the recipe card for exact measurements.
- Use certified gluten-free rolled oats to keep the recipe gluten free.
- If you don’t have coconut oil, a neutral oil such as canola works fine.
- Swap pecans for walnuts or use pepitas if you have nut allergies.
Step-By-Step Instructions
Step 1: Preheat the oven to 325°F (165°C). In a medium bowl, mash the banana until very smooth.
Step 2: Whisk in melted coconut oil, maple syrup (or honey), brown sugar, cinnamon, vanilla and sea salt until smooth. Add a pinch of nutmeg if you like.
Step 3: Add the rolled oats and chopped pecans to the banana mixture.
Step 4: Stir until the oats and nuts are evenly coated in the banana mixture.
Step 5: Spread the mixture in an even layer on a parchment-lined baking sheet. Bake for about 35 minutes, stirring once around the 15-minute mark. For larger clusters, press the mixture down after stirring or skip stirring altogether.
Step 6: When the granola is golden but still slightly moist, turn the oven off and leave the granola inside for 15–20 minutes to crisp without burning. Let cool completely on the sheet, then break into clusters. Serve over yogurt, with milk, on ice cream or enjoy by the handful.
Storage
Store cooled granola in an airtight container at room temperature for about 1½–2 weeks. It usually disappears faster than that!
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
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 Tbsp cinnamon
- pinch of nutmeg (optional)
- 1/2 tsp sea salt
- 2 1/2 cups rolled oats (regular or gluten free)
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C).
- Mash the banana in a medium bowl until smooth. Whisk in coconut oil, maple syrup, brown sugar, cinnamon, vanilla and sea salt. Add nutmeg if using.
- Stir in the oats and chopped pecans, coating evenly.
- Spread the mixture on a parchment-lined baking sheet in an even layer.
- Bake about 35 minutes, stirring once around 15 minutes. For chunkier clusters, press the granola down after stirring or skip stirring.
- When golden but slightly moist, turn the oven off and leave the granola inside for 15–20 minutes to crisp. Cool completely before breaking into clusters. Serve as desired.
Notes
If you prefer big clusters, avoid stirring during baking. For smaller pieces, stir or shuffle the granola halfway through baking.
Nutrition
Calories: 330 kcal, Carbohydrates: 40 g, Protein: 6 g, Fat: 18 g, Sugar: 13 g. Nutrition values are approximate.