As bananas ripen, their starches convert to fructose which makes them sweeter and more suitable for baking. In fact, whenevery you plan on baking with banana I advise you to always use over-ripe bananas. I usually transfer these over-ripe bananas to a plastic freezer bag and store them in the freezer. When I have enough saved up I use them in things like Banana Bread
, Banana Walnut Pancakes
and this granola.
As the granola is toasted, the heat brings out the full potential of rich banana enhancing notes from the cashew butter, banana chips and walnuts. I’ve made this granola considerably under-sweet so it can be relied upon for a nourishing breakfast that will deliver sustained energy. If you prefer your granola more on the sweet side, increase the sugar by 2 to 4 Tablespoons.
3 over-ripe bananas
½ cup sugar
6 Tablespoons canola oil, safflower oil sunflower oil or light olive oil
½ cup cashew butter
2 Tablespoons unrefined coconut oil
1 Tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
½ + ⅛ teaspoon salt
5 cups rolled oats (aka old fashioned)
1 cup wheat germ, wheat bran or oat bran
1 cup chopped walnuts
1 cup banana chips
Preheat the oven to 300F (149C). Add the bananas, sugar, canola oil, cashew butter, coconut oil, vanilla extract, cinnamon, nutmeg and salt to a food processor and process until smooth.
In a large mixing bowl, stir together the oats, wheat germ, walnuts and banana chips. Add the wet ingredients from Step 1 and thoroughly stir until well combined.
Place the mixture on a baking sheet and spread it out flat. Bake for 40 minutes, or until the granola starts to dry. If using two baking sheets, switch racks halfway during the baking duration. Remove from the oven and let cool.
Transfer the granola to a large mixing bowl and break it up into smaller pieces. Store in a covered container at room temperature for up to 2 months or in the freezer for up to 1 year. Makes about 8 cups of Vegan Banana Walnut Granola.