Banana Bread Granola

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Baking sheet and bowls filled with Banana Bread Granola made with walnuts and flax

If you want your house to smell like banana bread without actually baking banana bread, make this granola.

Ripe bananas for making homemade granola

This granola is pretty rad, and provides yet another way to use up overripe bananas; serious score in my book.

Mixing bowl filled with dry ingredients for homemade Banana Bread Granola

The ingredients you need are likely in your pantry RIGHT THIS SECOND. WHOA. EVEN the wet ingredients: coconut oil, agave nectar or maple syrup, vanilla extract, and a big ol’ ripe banana.

Whisking the wet ingredients for homemade Banana Bread Granola
Stirring a bowl of our gluten-free vegan Banana Bread Granola recipe

Look how friggin’ good that looks; and it’s not even baked! Hubba hubba.

Baking sheet filled with gluten-free vegan Banana Bread Granola

Ta-da! Banana bread granola. So delicious + VEGAN & gluten-free! It’s

Not too sweet
Super fragrant
JUST like banana bread
& loaded with healthy fats, Omega-3s & 6s, protein, and fiber

Plus, it takes about 30 minutes start to finish and is the perfect breakfast or on-the-go snack.

Baking sheet with freshly baked Vegan Banana Bread Granola
Baking sheet filled with a batch of our homemade 30-Minute Banana Bread Granola

John loves his granola over yogurt. I prefer mine straight up with almond milk (or straight outta the jar #fistfuls). But it also makes the perfect topping for smoothies, creamy oats, frozen yogurt, and ice cream.

Handfuls of Banana Bread Granola
Bowl filled with Banana Bread Granola and jug of almond milk

If you aren’t a banana fan, sub sweet potato, pumpkin or even beet puree! (Hello hot pink granola! That’s my jam.)


Bowl and baking sheet filled with gluten-free vegan Banana Bread Granola
Top down shot of a big bowl of healthy homemade Banana Bread Granola
Serving bowls and baking sheet with Banana Bread Granola for a delicious vegan breakfast

Banana Bread Granola

30-minute vegan granola that tastes JUST like banana bread and is loaded with protein, fiber, healthy fats, and omega-3s and 6s.
Author Minimalist Baker
Spoon in a bowl of homemade Banana Bread Granola
4.91 from 202 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 (~1/2 cup servings)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 1 Month


  • 3 cups rolled oats (GF for gluten-free eaters)
  • 3/4 cup raw walnuts
  • 1/2 cup raw pecans
  • 3 Tbsp raw sugar (or sub brown sugar)
  • 1/2 tsp sea salt
  • 1/2 Tbsp ground cinnamon
  • 1 Tbsp flaxseed meal (or whole flax seeds)
  • 1/4 cup coconut oil
  • 1/3 heaping cup maple syrup or agave (or honey if not vegan)
  • 1 tsp vanilla extract
  • 1 medium ripe banana (mashed // 1 banana yields ~1/2 cup)


  • Preheat oven to 350 degrees F (176 C).
  • Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts together in a large bowl (see photo).
  • In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey), and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
  • Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded // use additional baking sheets, as needed, if increasing batch size) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
  • NOTE: If you don’t toss the granola while baking, it will get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
  • Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.



*Yields approximately 12 half-cup servings.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 half-cup servings Calories: 249 Carbohydrates: 38 g Protein: 5.3 g Fat: 13 g Saturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 80 mg Fiber: 3.7 g Sugar: 12 g

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  1. Taylor says

    This looks really delicious! I am trying to keep my added sugar down… Do you have any recommendations for modifying the sugar content? Would applesauce in place of the syrup/honey work, or do you need the stickiness to have it bind together? Thanks for any feedback you might have!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor, you could omit the raw sugar! We’d suggest keeping the maple syrup/honey for stickiness. Hope that helps!

  2. Karma Howell says

    I am new to eating WFBP as well no-added-SOS. I know what to do to replace the added sugar and salt but what would you recommend to replace the added oil?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Possibly! Maybe with some medjool dates to help with binding? We’d also suggest pressing it into the pan to encourage it to hold together. Let us know if you try it!

  3. Clara says

    I make granola frequently but this might be the best granola recipe I’ve ever made. It tastes amazing and is so chunky which is sometimes hard to achieve. I look forward to eating it for breakfast with yogurt and fruit every morning!

  4. Jaklin O says

    This is one of the best granola recipes. I double the recipe and make it on a regular basis for my husband. I’ve had visitors at the house several times when it’s come right out of the oven and the smell of cinnamon, vanilla and bananas is intoxicating, to the point that they want to taste it, then can’t stop snacking on it. Since i make a large batch, I always send them home with a glass jar full of this scrumptous granola.

    Modifications I made to recipe are: 1) use Lakanto brand monk fruit sugar and maple syrup instead of raw sugar, honey or regular maple syrup. 2) increase cinnamon to 2 full Tblspns for double the recipe; 3) double the vanilla extract; and 4) chop the nuts into small pieces so it blends well with the oats.

    We use it to top dairy-free yogurt; over fresh berries with a drizzle of coconut cream and maple syrup; mixed in with favorite cereal (e.g. cheerios); eat as cereal alone (but be cautious not to overdo as it is a high fat snack, even if it’s a good fat); eat it as a snack right out of the jar when craving crunchy sweet snack; or as cereal with milk. So many options.
    BTW, for anyone who doesn’t care for the banana flavor, this granola does not have a strong banana flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoy it, Jaklin! Thank you so much for the lovely review and for sharing your modifications! xo

  5. Madeline says

    I made this tonight!!!! My first time making granola ever! I’m blown away by how much tastier than store bought granola is- and how easy it was to whip up! I made it aaaalmost exactly like the recipe said to, but I was running low on walnuts so instead of just using pecans and walnuts I added some raw pumpkin seeds into the mix as well! When I make this again I’ll probably make it the same way, I love the variety in textures of sizes given by making that adjustment. I also added a pinch of clove and nutmeg along with the cinnamon to add a little more spice and sprinkled a little bit of sea salt on top right out of the oven (I love sweet and salty flavors together!). :))))) Can’t wait to enjoy this stuff with a bowl of almond yogurt in the morning, I’m in love with the carmely banana flavor

  6. Irene says

    I have made this several times now, and when I follow the recipe exactly, it turns out the best. I tried making it with 2 bananas for more banana flavor and it didn’t crisp up. It’s one of my favorite granola recipes, and it’s in my regular rotation. I make one of the MB granola recipes every week. Oh, I do add golden raisins to this as soon as I take the granola out of the oven since I love them in my banana bread and in my granola.

    • YingYing Chen says

      So tempting…! With Pure fruit puree.. is it possible to keep for 2 weeks too….? Thanks with Love…..!!!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yes! It will keep for a few weeks at room temperature or in the freezer for 3 months.

  7. Amber says

    Such amazing granola! Perfect amount of banana-y flavor and crispy sweet texture. Absolutely worth making. Be sure to watch it at the end for over cooking!

  8. El says

    Could get my favourite banana cereal so googled and your recipe come up. Absolutely fantastic thank you as I’m sure I’ll be making this instead going forward!

  9. Katie says

    This is my first time making a granola and I was so surprised at how much my family loves this granola. My husband eats it as cereal almost every day and continues to ask me to make it. My son does not like walnuts and pecans so I made it with almonds and he loves it. My daughter and I enjoy eating it with our yogurt. The thing I like most is how quick and easy it is to make. My husband has also requested that I make it for his week long camping trip. Thanks for such a great recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy it, Katie. Thanks so much for sharing! xo

  10. Haley says

    This granola is fabulous, so tasty and easy to make! I doubled the recipe and added a third banana since I had three over ripe ones.
    I did make the mistake of putting down parchment paper on the baking sheets which seemed to inhibit the crisping process. So I removed the parchment and baked a little longer with great success. 10/10 recommend this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for sharing your experience and such a kind review, Haley. We’re glad you enjoyed! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie! We haven’t tried it but we think coconut sugar would work perfectly in place of cane sugar. Let us know how it goes! xo

  11. Samantha says

    I made this using maple syrup instead of honey and it tastes delicious. I will definitely make it again.

  12. JB says

    This looks really good. Do you have any suggestions on how to substitute the oil if trying to keep that to a minimum in my diet?

      • Justin says

        I’ve been making this almost weekly for at least a month now. It is excellent. I’ve been subbing the oil for aquafaba and adding just a touch of nutmeg based on personal preference for how I like my banana bread. I would say the sugar is optional depending on how sweet you like your granola. If the bananas are ripe, I don’t think you need it. I usually eat it with some berries and oat milk anyway so plenty of natural sweetners.

  13. Agnes says

    Roasted some honey mustard cashew nuts the other day and saw your recipe so I decided to try it. It was GOOD!!!! THANK YOU!!!! I cut down a bit on honey & sugar as I don’t like too sweet. The only challenge was that my oven doesn’t cook evenly & I had to break the granola up half way through so that the middle parts get toasted properly. Took a little longer than expected & I had to constantly monitor so that they don’t get burned. All in all very good!!! Now I have some healthy crunchy snacks. One question though – any chance I can cut down the oil? I am trying to cut down on oil, sugar etc. Thanks for the amazing recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Agnes, we’re so glad you enjoyed it! You could sub some of the oil for chickpea brine (aquafaba), similar to this recipe. Hope that helps!

  14. Marina says

    I have always wanted to make my own granola. This recipe is simple and delicious. As soon as I finished the first batch, I made another one. Didn’t make any substitutions, but did omit the sugar the second time around. I’ve enjoyed this with Greek yogurt, as well as with dairy free milk. Will definitely make this again and again. Thank you!

  15. Leeann says

    My new favorite granola recipe but I’m not sure the sugar is even necessary. I did two tablespoons sugar and a little less than 1/3 cup of the maple syrup, and it’s still pretty sweet. I think the banana and just the maple syrup is enough sweetness. Mine needed almost the full 28 minutes to crisp up. So yummy!

  16. Gail says

    This is quite yummy. I’ve used olive oil when I’m out of coconut oil. I take my bananas right from the freezer and add to the liquid and it’s great.

  17. Elena says

    This is just like banana bread. I had ripe bananas, but was too lazy to make banana bread and boom. You can put it all together within 10 minutes.

    I didn’t have vanilla so omitted and still tasty. Didn’t have enough pecans so also supplemented with sliced almonds and it worked.

    I baked in the oven for 26 minutes I found the edges got a little crisp which is nice, but next time I’ll mix halfway through.

  18. Dana says

    Wish I could give this 6 stars! So good. I only used 1tbsp sugar because my banana was pretty ripe. Didn’t have walnuts so I used almonds. Added some pumpkin seeds and chia I had on hand. So easy and customizable. Banana purée was genius! This tastes so amazing and it came out perfectly crunchy at 28 mins in the oven.

  19. Lele says

    This legit tastes like dessert. How are all your recipes so amazing? Went with 2 tbsp of sugar instead of 3 because I wanted to add dried cranberries to the granola after it has cooled.

  20. Janet Evpraxia Wehlitz says

    This Banana Bread Granola recipe is Fantastic! I just made it and will be making it many more times in the future. We just had some on top of yogurt and it is Terrific!

  21. Erin says

    Seriously the best granola I’ve ever had. Added some Enjoy Life mini chips once cooled and it’s the perfect topping for my coconut yogurt.

  22. Kimmy says

    I know exactly ZERO about flaxseed but love the idea of this recipe as gifts for Christmas. Will I screw up the final outcome if I omit the flax? Thank you for guidance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should be OK! It adds fiber and dries things out a bit but it’s not essential. Let us know how it goes.

  23. Kate says

    This was so simple, my 4yo banana-bread-loving-son loved making it with me. My house smells FANTASTIC and it is delicious. Can’t wait to try some more granola recipes!

  24. Ann says

    I made this using Coco Nectar Sap instead of Maple syrup. I also added 3 tablespoon of Sunflower Seeds. I don’t have pecans so I just added more walnuts and raisins. It smell and taste delectable.

  25. Alicia says

    Your granola recipes never disappoint! Delicious and filling, plus super easy to make! I ended up adding extra banana (two small ones) and some extra oat. Came out incredible!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks for sharing, Alicia! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Wendy Pasechnick says

    This is a great recipe! I added ground cardamom to bring out the banana flavor and fragrance. I love the taste, but mine came out soft, not crunchy at all. Crunchy would have been better. Isn’t it supposed to be crunchy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It should be crunchy! It gets more crunchy if you let it cool for a bit. Otherwise, maybe try reducing temp and baking longer?

  27. Naomi says

    I would like to make this but don’t have coconut oil. Would extra-virgin cold pressed olive oil work? Also, is the flaxseed ground?

  28. Franzi says

    “It should keep for a couple of weeks” – definitely not in this household. I love snacking on this granola even right out of the jar. I keep varying with different kinds of nuts or flaked (chocolate) coconut and sometimes I add dried fruits. Love love love this recipe!

  29. Jessica says

    Can’t wait to make this recipe. Banana bread everything is my favorite. However, I’m curious to know if I can use quick oats in place of the rolled oats??
    Thank you!!

  30. Gee & Vee says

    The aroma this stuff gives off. WOWOWIEEEE. I second Dana, I will most definitely be eating this fists full straight out of the mason jar! Smells like the best oatmeal cookies ever. I didn’t Have any nuts so I used sunflower seeds, hemp hearts, & about a tablespoon of chia seeds. So yummy. It’s so simple my 2 year old pretty much did all the mixing + sampling pre-oven. We’re beyond satisfied, but that’s what’s expected when We recreate a minimalist baker recipe. 4 thumbs up !!

    My only hiccup was since this was our first time making granola, when the time came for the granola to come out of the oven, it still felt soft to the touch. I soon came to the realization that it simply just needed a minute to cool off to become crunchy… much like an over-baked cookie, you think your in the clear until your cookies cool off out and almost break a tooth. Long story short this recipe is perfect. Hopefully this helps people with having similar problems.

  31. Aman says

    I just made this. I used the recipe exactly. It did take longer baking to get to the right color and consistency. It is absolutely delicious. Thanks for a great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Aman. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  32. Lauren says

    I’ve made this twice now and really like it. An extra 5 minutes helped my batches crisp up!
    – My modifications: I used pecans (3/4c) and pepitas (1/2c), skipped the sugar, reduced the honey to 1/4c, used less coconut oil (3 tbsp), and used chia seeds instead of flax.
    – I mashed the banana with a fork so it had a less smooth texture. This resulted in a more noticeable banana flavor in some granola chunks.
    – The chia seeds can kind of get lost to the bottom of the tray, maybe adding them at a different step would help incorporate them better.

    • Vanessa says

      This turned out pretty good. One side of the pan started browning before the other so I took it out, and the other side was a bit soft. But that is probably a problem with my oven and/or stirring.

      Next time I will reduce the sugar, as it is a bit sweeter than I prefer. I didn’t have any flax so I substituted with hemp hearts, which were a nice addition.

  33. Erin says

    This granola is so good! Easy to make and so delicious. It’s sweet but not overly sweet – even if you forget the sugar like I did the first time I made it. A great way to use up an overly ripe banana. I also love that I can change the number of servings in your recipes and make as much or as little as I want.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it and find the modifiable servings helpful! Thanks for sharing, Erin!

  34. caitlyn says

    LOVE THIS GRANOLA!! I have made this granola so many times, and I just love it so much! It’s so delicious and the banana flavor really does make it taste like banana bread! I love to enjoy this granola as a snack because it’s super chunky! For breakfast, I like to top smoothie bowls, yogurt, or have a granola “cereal” with almond or oat milk! Head to your kitchen and use that overly ripe banana on your counter and make this recipe!!! You will love it!

  35. Elena says

    I am loving your granola recipes! This one is delicious and made the house smell amazing. I used coconut sugar and cut it to 2 tablespoons. I also doubled the cinnamon. Speaking of cinnamon… Can Golden Milk granola with dates be a thing? I actually searched for it here because I was sure you’d made it. ;) Thanks for keeping us in granola heaven!

  36. Gee & Vee says

    The aroma this stuff gives off. WOWOWIEEEE. I second Dana, I will most definitely be eating this fists full straight out of the mason jar! Smells like the best oatmeal cookies ever. I didn’t Have any nuts so I used sunflower seeds, hemp hearts, & about a tablespoon of chia seeds. So yummy. It’s so simple my 2 year old pretty much did all the mixing + sampling pre-oven. We’re beyond satisfied, but that’s what’s expected when We recreate a minimalist baker recipe. 4 thumbs up !!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Callie V says

    I’m in cluster heaven! This granola is so delicious. A great mixture of nuttiness and sweetness. My husband loves it. For me it’s a little too sweet so I’m going to try cutting down on the sugar and honey next time. I also had to cook a little longer to get it golden. I would recommend turning the pan halfway through if you don’t stir it (which I loved the results of!).

  38. Alex says

    This recipe sounds absolutely amazing and I was simply wondering whether the sugar is a necessary ingredient? Could I just up the liquid sweetener amount (and if so, by how much?) or does the sugar have a specific purpose? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, we haven’t tried it that way, but it might work! Our only concern is there may be too much liquid. Let us know if you try it!

  39. Claire says

    If I could give this 20 stars, I would! I’m never buying granola again. It tastes exactly like banana bread and it was difficult not to eat the entire batch at once. I used olive oil, 2Tbsp sugar, hemp seeds instead of flax, and extra cinnamon. Baked at 325 (my oven runs hot) for 25min. Thanks Dana!

  40. Catha says

    Turned out great – those of you, who prefere to use a scale and weigh the ingredients:
    60 ml Coconut oil = 50g
    60 ml Honey = 70g

  41. Nicole says

    Amazing recipe! First time tackling homemade granola and it was super easy. My oven must suck, the edges burnt a bit yet the middle didn’t quite get dry to the point of crunchy, but still delicious. I’m thinking next time I’ll try 325 for longer to get it crunchy without the burn factor. I’d like to try the pumpkin version sometime too. Thank you for the recipe!

  42. Natalie says

    Hello! The granola was really tasty and crispy when it cooled on the first day, but after I stored it in a container it was soggy the next day. I wonder why? I use the same container to store the other granolas I make using your recipes and they come out fine. Have you ever experienced this? Thank you!

  43. Hannah says

    This is such a good recipe! I had to bake mine for a little bit longer than the recipe said, then I turned off the oven and let it sit in there with the door cracked just to help it crisp up a little bit and it was perfect! It is wonderfully crispy and flavorful with big chunks!

  44. Anandita Parekh says

    Hi! I Just made the granola but it didn’t turn out quite crisp. Thought I’d clarify some doubts:
    1) I used 2 squishy overly ripe bananas from the fridge, instead of one, and baked the granola for 25 mins without stirring. My granola turned out really soft and not crispy at all – do I need to use ripe, but not overripe bananas? And does the quantity of banana affect the texture of the granola?
    2) I used 1/4 cup of solid coconut oil from the fridge and heated it with the maple and vanilla – was I to use 1/4th cup melted oil?
    3) Flaxseed meal or raw flaxseeds?

    I look forward to making this again soon! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anandita, we think the issue was probably the extra banana. It will add more moisture and make it not crisp up. The coconut oil can be measured before or after melting and shouldn’t make much difference. We used flaxseed meal, but whole flax seeds would be fine too. Hope that helps!

  45. Erica says

    Hello =)
    I originally bought bananas for banana bread but on all of my social media everyone was making banana bread (quarantine) and I think I got overexposed or something because I no longer want it lol. So I wanted a nice breakfasty recipe and found this! It’s delicious. Thank you so much for sharing this. I left out the sugar in hopes that the maple syrup and banana were enough and it was perfect. I have been on a healthy lifestyle change for about six months and I rely on your blog and your recipes. I have lost 40 lbs! Thank you for helping me reach my goal!

  46. Steph says

    Woah, this is such a fantastic addition to our granola recipe rotation. So, so comforting and delicious. We didn’t have pecans so subbed raw pepitas, upped the walnuts and added just a dash of nutmeg. The only untruth in this recipe is that it will last a few weeks – that is just impossible. We can’t stop eating it – plain – by the handful. Can’t wait to top some coconut yogurt with it in the morning or enjoy with some oat milk. So yum. Thank you ?

  47. Bea says

    I can’t believe I’ve gone so long in my life not knowing it was so easy to make my own granola. And this was incredible.. I have some questions since I made some ingredient switches: I don’t particularly like strong taste of honey and didn’t have any alternatives so I melted the sugar with a bit of water. This is probably what made my granola less crunchy and more chewy. Are there any ingredient switches you’ve found that change the texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bea, yes, we think the water content was probably the issue. We would recommend maple syrup for next time!

  48. Chelsea says

    This is so delicious! I don’t expect it to make it through the day ? I Used chia instead of flax and truvia instead of sugar. Definitely satisfies my sweet tooth and is very easy to make.

  49. Lffh says

    Made this but slightly altered the measurements by adding less oats and sugar and more banana. Was not ass crunchy (still granola-crunchy though) but it was incredibly delicious

  50. Jackie Yarmo says

    I love your recipes and your gorgeous site. Like most everyone, we are staying at home and I want to make this but don’t have the flaxseed. Do you have suggestions for substitutes? Does it act as a binding agent or is it just for flavor? Thanks! :)

  51. Lauren says

    I’m currently browsing all your banana recipes because I have so many ripe bananas to use up! I’d love to make this but I am allergic to walnuts and pecans, do you think I could substitute different types?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sure! Maybe more oats and/or sub pumpkin seeds, sunflower seeds, and/or coconut flakes? Let us know if you do some experimenting!

  52. Cam says

    So good! This is my go-to granola now! Gonna either use a less ripe banana or less sugar next time as it was a bit sweet but that’s my only complaint

  53. Dana says

    So delicious! I use mini bananas because they have a beautiful golden yellow color when they are really ripe and the granola bursts with banana flavor! I also like dark maple syrup. My favorite granola recipe! And SO simple!

  54. Ashleyy says

    I can’t even with this granola! It’s soooo good! I’ve been wanting to make my own granola, and this recipe is perfect!!!

    I was worried about it being soggy but after a minute or so out of the oven it crisped up perfectly! Already excited about all the ways I can customize it to make it a little different each time!!

  55. Lucy says

    This is my go-to base for making granola! I usually add more banana and assorted nuts than it asks for and it always turns out delicious!

  56. Leanne says

    Hi, I make a double batch of this once a week for my husband and little gal they love it so much. But without fail all the edges burn. I’ve tried a lower oven and covering with baking paper but it still seems to catch. I do make a few additions of hemp seeds and chia seeds could this be the reason? Otherwise what’s your to tip for avoiding the burn.

  57. Tim says

    Very simple recipe, very tasty granola! We always plan to make enough for a whole week’s worth, but it always seems to run out faster no matter how much we make! 11/10!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mandy. We are so glad you enjoyed these recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Milly says

    This recipe makes me feel like I am a cat being scatched behind my left ear; it releases euphoric chemicals in my brain! From the beautiful aroma of banana in the home while it is baking in the oven to the hint of this fruit when I take yet another *sample,* this granola hits all of my pleasure zones. I don’t even mind the burnt pieces (I didn’t heed the warning to pay attention to the mixture as it cooked). This granola still brings me joy. Next time I will try adding an extra banana. I used a frozen banana and have 2 more to use up and the suggested sweetners. I pureed dates with the banana because I didn’t have sugar/honey/maple syrup on hand. And will try the aquafaba idea as well to make it oil -free. I made a cherry coconut ice cream and stirred the granola right in. So good! So many combinations, so little time.

  59. Kristen says

    Your granola is DELICIOUS!

    I substituted the banana for 1/2 cup peanut butter and added 3 Tbsp of cocoa powder to the saucepan and wow this is the best granola I’ve ever tasted.


  60. LauraC says

    The best granola I’ve ever tasted, period. This recipe makes those nice big clusters that can be hard to get in a homemade granola recipe, and the banana bread flavour is bang on. Thank you for the amazing recipe!

  61. Laura Johnson says

    This granola deserves 6 out of 5 stars! It is so delicious, and makes the house smell so cozy. I have given it away in mason jars as gifts and it is always a crowd pleaser!

  62. Mark says

    This is hands down one of the best Granolas I’ve had. There is no store bought Granola that can even come close to topping this.. My roommates even love it one of them made me make them 3 gallon bags fulls so he could take it to burning man!!! Thank you

  63. Lisa says

    How many calories would it be for 1/4 cup??
    And will it be good if I stored it in a mason jar and left in the fridge ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Mason jar in the fridge should be OK. Freezer might be better to keep excess moisture away. As for serving size, about 1/2 cup.

  64. Marie-Ève says

    I didn’t follow the recipe to a T (I had margarine instead of coconut oil). I added some pepitas and some sunflowers seeds, along with cashews and almonds. Still with these subs, it smells good in my home and will taste terrific.

  65. Robin says

    I’ve made this numerous times and it always comes out great! It is my go to granola and is so tasty, crunchy and satisfying! I eat it by the handful and use on top of yogurt. I even slightly burned it one time and it just intensified the flavor, I ate the whole thing! I’d definitely suggest you try this, so easy!

  66. Leslie says

    This granola is on repeat in our house! Love it! Today I tried microwaving the banana, then draining the juice and reducing it, with the hope to intensify the banana flavor. But it is delicious as is.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SO kind! Thanks for sharing, Leslie! Next time would you mind adding a rating to your review? It’s super helpful for us and others readers. xo!

  67. Julie says

    This was probably the best granola I have ever made! And the house smelled amazing while it baked. I will definitely be making this again

  68. Linda Enloe says

    This is the second time I have made this recipe. I had all the exact ingredients this time (did not have flaxseed the first go round). It was yummy the first time but even better now. I did use an extra large banana. I find this recipe to be highly addictive!

  69. Linda says

    Very easy and quick recipe. Makes the whole house smell awesome!
    Very crunch and tasty. Not very sweet. I will make this again. Thinking about adding some raisins.

  70. Sandy says

    Hello Everyone ….
    I made a post a few weeks ago about … how awful my Banana Granola turned out.
    Since then I have made it 3 times and it has turned out Awesome.
    I used the “bones” of the recipe being the Coconut Oil and Honey which I used.
    From there I used ingredients of my choice. Used 4 banana’s, cut back on the Oats to 2 cups instead of 3.
    I added Coconut, increased the amount of nuts, added Hemp Hearts.
    I baked it for 10 minutes, tossed the granola. Baked another 10 minutes, tossed.
    Then baked 5 minutes, tossed making sure it didn’t burn. And another 7 minutes. It takes time for sure but the end result is So So Good.
    I think the most important thing is to …. Toss the granola. You still get your chunks, doesn’t burn.
    I add Cranberries after the granola has cooled.

  71. Lucy Carlile says

    I’m never going to buy granola again! Thank you for this truly delicious recipe. I look forward to making it many more times I’m the future.

  72. Sandy says

    I have been reading all of the comments posted. Thank You for all of the great ideas.
    I made the recipe yesterday and it turned out awful.
    I cooked it Low and Slow … 300, turning the pan every 10 minutes.
    I did break it up some while baking.
    The pan tasted Awful. It was hard and tasteless. No taste of Banana at all. I used a Cup of banana and some banana extract.
    I took some of the chunks and put it into yogurt …. it was still hard after 20 minutes in yogurt.
    Do you suggest using Maple Syrup over Honey.
    I will try again and see how it goes.

  73. Melanie says

    My house smells AMAZING after making this recipe! But more importantly my family says it’s the best granola I’ve made. I doubled the recipe and added in slivered almonds instead of some of the oats (4c oats, 2c slivered almonds)…I did 1c banana (which were 3 of my bananas) and the batter was still mushy after 20 min but was starting to brown. So I mixed it up and lowered the temp to about 130C (250F) and continued to cook it (really just dry it out). It continued to brown nicely and dry and after about 1 1/2 hrs of flipping the granola (keeping it in big chunks but turning) and moving pans around so they’d cook evenly (every 20-30 min) it had dried out to be a crispy granola. So it took more time, but there results were amazing! I will definitely make this recipe again, although I might only do 2 bananas so it cooks a bit faster. ?

  74. andrew says

    oh my gosh this is exactly as advertised, even with some major substitutions! we always have an abundance of almonds in the house so, rather than adding pecans or walnuts, i used sliced almonds and walnut oil in place of the coconut oil. i also love quinoa so used that in place of the flaxseed. despite such deviations, it tastes divine and makes the house smell amazing for a surprising bit of time!

  75. Shelly says

    Yes, this requires a bit of work, but it is amazingly delicious! I make it several times a year. It’s great travel food, and I also use it to help fuel my running team. Everyone love it. Just 2 words – make it!!!!

  76. Dominique says

    This granola is delicious! Crunchy, nutty, bananary…perfect! Am just about to make for the second time :)
    Thankyou for your lovely recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We didn’t measure that, Jennifer. But our best guess from adding up the metrics of the ingredients would be about 60 grams per serving. Hope that helps!

  77. Alex says

    Wow, right when I decide, “no, -this- one is my favorite MB recipe,” I find another masterpiece!

    I only had walnuts and slivered almonds in my pantry, so I used those, and I only had flax meal, not seeds, so I used chia instead. I’m looking forward to trying new combinations of nuts and seeds. I also used coconut sugar instead of raw sugar.

    YUM. Perfectly toasty, just a touch sweet, and so easy to make. Thank you!

  78. Rachel says

    This made my apartment smell amazing. It tastes great too. However, after letting it cool down and crisp up for quite some time it remains a bit on the soggy side…I followed the recipe exactly, what do you think I can do differently next time?

  79. Jen D says

    OMG! This is so amazing! Easy to make, made my whole house smell delicious and it tastes fabulous! I made it exactly as written and wouldn’t make any changes! I’ll be making this regularly, for sure! Thank you for sharing this recipe!! xoxo Jen

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  80. Rebekah R says

    This granola was absolutely delicious and perfect for putting ripe bananas to good use! I added 2 ripe bananas instead of 1, along with already-salted mixed nuts, and the result was salty-sweet goodness! I also added chia seeds instead of flax for crunch. I’ll be making this one for years to come!

  81. Kim Clark says

    I know this post has a million comments and ratings, but here is another! I’ve made this recipe dozens of times over the years (3 times in the past month!) and figure it’s time to post. I don’t often make it the same way twice, but my favorite modifications are simple: add 1 Tbsp chia seeds and 2 Tbsp hemp hearts. Ups the nutritional value and adds to the nuttiness (at least the hemp hearts!). Thank you for my favorite granola recipe EVER.