Treat me: Banana granola

Has it ever occurred to you that bananas are like buses? There’s never any when you want one (or at least, one in the right state of ripeness or heading to the right destination), then a whole bunch turn up (or turn from green to extra-ripe) at once.

I know that’s a bit of a stretch, but come on, it’s Friday. And while I am well aware of the joys of freezing overripe bananas, not least because they’re great in smoothies like this apple crumble one, there’s only so many containers of frozen bananas that our tiny freezer can take. And there’s only so much banana cake a small family can eat in a week too (really, there is!)

How To Make Banana Granola Credit: Lucy Corry/The Kitchenmaid

So it is with great pride I present to you my latest way to use up all the bananas that are no longer fit for eating in their natural state: banana granola. It’s genius, even if I do say so myself.

Banana Granola
This makes the house smell like banana cake, but it’s much more virtuous. The buckwheat gives it an extra crunch, but if you can’t lay your hands on any try quinoa or another cup of seeds.

4 cups whole or jumbo oats
1 cup seeds – sesame, sunflower, pumpkin, linseed – or a mixture of all of them
1 cup desiccated coconut
1 cup buckwheat or quinoa
1 Tbsp cinnamon
2 Tbsp neutral, flavourless oil
2 Tbsp honey
3 very ripe bananas
1 1/2 cups dried fruit, optional

Heat the oven to 160C and line a large baking dish with baking paper. Put the oats, seeds, coconut, buckwheat or quinoa and cinnamon in a large bowl and stir well to mix.
In a separate bowl, mash the bananas to a smooth puree with the oil and honey. Stir this mixture through the dry ingredients – don’t be afraid to use your hands to really mix it in.
Spread in an even layer on the prepared tray and bake for 35-40 minutes, stirring every 10 minutes. If it starts to look a little dark towards the end of the cooking time, just switch the oven off and leave the door slightly ajar, but leave the granola tray in the oven until it has cooled down. This will ensure it dries thoroughly.
Stir through some dried fruit if you like – I reckon sultanas and banana chips are a good combo – and store in an airtight container.

Have a great weekend, everyone x



  1. May 22, 2014 / 11:30 pm

    i love your banana = bus metaphor! it's like somethign crazy i would think of 🙂
    i have never made granola but whenever i see pics like yours, i know i need to. and it has to be healthier than store-bought stuff, right? so crunchy and nutritious!

    • May 25, 2014 / 3:56 am

      Once you've made your own you'll never go back to the bought stuff, trust me! And it's SO easy I can't understand why more people don't DIY.

  2. May 24, 2014 / 10:02 am

    yes yes YES!… you're so right about bananas.. and about this wonderful bowl of gloriousness!

  3. May 24, 2014 / 6:25 pm

    I so agree with your observation of bananas! And I am so so bookmarking to make this recipe, not only because I always have over-ripe bananas in my bowl at some time or other, but also because I've never had buckwheat in a cereal, so intrigued as well.

    • May 25, 2014 / 3:55 am

      The buckwheat is great in it because it's both super crunchy and it offsets the sweetness of the banana. Hope you like it!

  4. May 26, 2014 / 12:18 pm

    This is a fab way of using up granola, and makes breakfasts are now super healthy x

  5. May 27, 2014 / 8:48 pm

    Well. What a coincidence – right now I'm staring at a bunch of overripe bananas, wondering what to do with them that doesn't involve making smoothies or banana bread. Thanks for this granola idea.

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