Peanut Butter Banana Granola

Making Peanut Butter Banana Granola is a perfect way to use up fully ripe, gooey-sweet bananas. This go-to granola recipe pairs them with nut butter, maple syrup, oats, chopped nuts, a few pumpkin seeds, and cinnamon – then adds an optional, but intriguing, pinch of red pepper.

Another Time Around That Track

What is it lately that has me thinking about BANANAS? Well, so far 2021 does feel like a track I’ve been around a few times. Between the monotony of the COVID routine and the ongoing din of factional politics, not to mention a number of unresolved personal issues, I am feeling a strong sense of déjà vu. The cadence of daily life, like the headlines in my newsfeed, has begun to sound like we scratched the record and my needle got stuck in a groove.

This dysfunctional season is totally B-A-N-A-N-A-S. But, since I ain’t no ‘hollaback’ girl I’m going to take it to the kitchen and transform those bananas – and here I mean those dark gooey extremely ripe bananas – into some awesome granola.

I discovered this recipe in the newspaper several years ago, when I was living in Atlanta. Back then we ate a lot of bananas. We bought them often. My husband ate them daily. Still, as bananas ripen on an unpredictable schedule, we often had dark spotted bananas on hand. Not wanting to throw them away I struggled to adopt Aunt Hen’s perspective. She believed that brown bananas were “just getting good!”

While I still won’t eat those dark bananas plain, I have learned to appreciate their journey to optimal sweetness. With the help of my friend Alanna, at Kitchen Parade, I have come to understand that overripe bananas are often only overripe by comparison. If I am patient, my brown bananas will continue to develop a gooey sweetness which is perfect for baking.

Banana Granola

I also learned from Alanna that you don’t have to rush to bake with dark bananas. Put them in the refrigerator and bananas will keep a while. In the freezer they will keep longer. That way the baking can wait for time, inspiration or the opportunity to collect other complementary ingredients. 

Several recipes that make good use of ripe bananas were already posted at My Own Sweet Thyme. Warm and Wonderful Banana Bread is a classic recipe that includes whole wheat flour, honey and nuts. Java Monkey Muffins are a delicious version of banana muffins with bits of coconut, chocolate chips and a coffee glaze. Ripe bananas are also an important element in Coconut Banana Bread Pudding and Banana Cake Squares with Vanilla Wafer Streusel. Yet, for some reason, I had never thought of adding bananas to granola. Suddenly, that seemed like a personal oversight in my growing relationship with bananas so I clipped the recipe and resolved to use it. 

Peanut Butter Banana Granola turned out to be perfect for using up fully ripe, gooey-sweet bananas. This recipe pairs them with nut butter, some maple syrup, oats, chopped nuts and a few pumpkin seeds. It calls for a measure of cinnamon and invites you to add a pinch of hot pepper, which I wouldn’t dream of skipping. Finally, a little coconut oil and salt pulls it all together.

Peanut Butter Banana Granola is now my go-to granola recipe. It makes a fantastic breakfast cereal. It is also a delicious snack. Packed in little mason jars it might make a welcome party favor. It also travels well and fits easily into a backpack or picnic basket.

Peanut Butter Banana Granola

Course: Snack, BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Peanut Butter Banana Granola is a delicious way to enjoy the rich flavor of fully ripe gooey-sweet bananas at breakfast or snack time.

Ingredients

• 4 cups rolled oats

• 1 cup nuts (almonds, peanuts, walnuts or pecans)

• 1/2 cup seeds (pepitas or sunflower seeds)

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ground red pepper (optional)

• pinch of salt

• 1/4 cup coconut oil, melted

• 1/3 cup pure maple syrup

• 2 teaspoons vanilla extract

• 2 small ripe bananas, mashed

• 3/4 cup nut butter (peanut or almond)

Directions

• Preheat oven to 300F.
• Line a baking sheet with parchment paper or aluminum foil. Set aside.
• In a large bowl, combine the oats, nuts, seeds, cinnamon and salt.
• In a small bowl, combine the melted coconut oil, maple syrup and vanilla.
• In a medium bowl, combine the mashed bananas and nut butter. Add the maple syrup mixture and stir until combined.
• Add the banana mixture to the dry ingredients. Stir until the dry ingredients are well coated. Spread the mixture on the prepared baking sheet.
• Bake at 300F for 30 minutes. Stir, turning the outer bits toward the center and gently redistributing.
• Bake and additional 30 – 45 minutes, or until granola lightly browns.
• Remove pan from oven and allow mixture to cool for 15 minutes before breaking it up into chunks. Allow granola to rest on pan until completely cooled. Store in an airtight container.
• Enjoy!

Notes

• Recipe Source: clipped from an issue of The Atlanta Journal-Constitution