‘Branola’ – Banana Bread Granola
Dairy free, Egg free, Gluten Free, Nut free, Soy free, Vegan, Vegetarian
About the recipe
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.
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.
Ingredients
2 ripe bananas mashed
3 TBSP coconut oil melted
3 TBSP maple syrup
1/3 cup buckwheat toasted or activated
3 cups rolled oats
4 TBSP seeds hemp, sunflower or pumpkin (or a mix!)
1 tsp cinnamon
1/2 cup coconut shredded or flaked
optional
1/4 cup cacao nibs
1 cup dried fruit and/or nuts e.g. walnuts, chopped dried figs, goji berries, currants
Method
- Preheat your oven to 160°C and line a large baking tray with baking paper.
- Mash the bananas in a large bowl until smooth, then stir through the melted coconut oil and maple syrup.
- Add the buckwheat, oats, cinnamon, seeds, and coconut to the bowl and mix very well so everything is coated.
- Spread the mixture evenly onto the prepared tray, pressing down lightly. Bake for 20 minutes.
- Remove from the oven, spread the granola out gently using your hands to release moisture and encourage clumps, then bake for another 20–25 minutes until golden and crisp.
- Turn the oven off and open the oven door half way. Leave it for a further 20 minutes to dry a little more and become really crunchy.
- Mix through cacao nibs and your choice of dried fruit or nuts. Allow to cool completely before storing.
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