‘Branola’ – Banana Bread Granola

Granola is one of those magical recipes that feels both nourishing and indulgent at the same time. This banana-based version, or “Branola,” is naturally sweetened with old bananas, maple syrup, and a hint of cinnamon. Using banana not only reduces the need for added sweetener but also makes this recipe perfect for using up overripe bananas that might otherwise go to waste (in case you’re over banana bread!). The addition of seeds, coconut, and optional cacao nibs or nuts boosts nutrition and keeps it versatile for the whole family. Enjoy it as a breakfast, snack, or even a crunchy topper for yoghurt and fruit.

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Note: To get that perfect crunch, make sure you follow the oven instructions carefully – breaking up the granola into large clusters mid-way will allow for moisture release, then leaving the oven door slightly ajar during baking helps the granola dry out properly without burning, giving you those golden clusters.

Age Appropriate:

One more for the big kids (over 3 years of age) and adults, as it’s quite crunchy (which is the joy of it!).

Serving Suggestions:

Serve with milk of choice, spooned over yoghurt, sprinkle on smoothie bowls, as a topping for chia pudding or simply enjoy as a snack by the handful. Perfect ‘trail mix’ for school if you keep the nuts out.

Ingredient Swaps:

Maple syrup – can be replaced with honey or rice malt syrup.
Seeds – any combination of hemp, chia, sunflower, pumpkin, or sesame works.
Buckwheat – leave out or substitute with extra oats if unavailable.
Coconut – swap for extra seeds or nuts if you’d like.

Storage for Freezer and Fridge:

Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in portions for up to 3 months – simply allow to defrost at room temperature before serving.