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Christmas is around the corner, and there is something so comforting about the aroma of something baking in the oven that just makes you want to share the love! There is no better gift to give than my homemade granola; I’ve been doing it for years now, and so have all of you – not once has there been a complaint! People appreciate homemade gifts, especially ones that they can eat. This Walnut Banana Bread Granola is unreal and about to become your new favourite. It’s so clumpy, crunchy and addictively delicious that anyone will be lucky to get a jar. Make sure you are not hungry when you make this granola, because the cooling period (as we all know) is the hardest part, and if you’re hungry, you’ll be snacking!!
Inspired by classic banana bread, this granola is everything you love about the nostalgic loaf but with a satisfying crunch that’s perfect for breakfast, snacks, or sprinkling over yogurt. The ripe banana adds natural sweetness and subtle caramel notes, while the almond butter and maple syrup help create the perfect clumps! I’ve been wanting to make this granola for eons, and really, only one thing has stopped me – so many of you loathe bananas. I honestly will never understand, but here’s the thing: you can’t please everyone all of the time, so this granola is for the banana lovers. I kept dried fruit out of this one because who puts raisins in their banana bread? No shade if you do, but for me, I wanted to keep it cozy with the flavour of walnuts and banana. Let’s get into it!
This banana bread granola recipe is filled with nutrient-rich nuts, hearty oats, and wholesome seeds to create a deeply flavoured, crunchy breakfast staple. Here’s what you’ll need!
This healthy banana granola is simple to prepare and comes together with minimal effort. Let’s get into it!
Preheat the oven to 320°F convection (lower to 300°F if your oven runs hot). Line two baking sheets with parchment paper unless using stoneware. Add the oats, nuts, seeds, coconut, cinnamon, and salt to a large bowl. Mix well so everything is evenly distributed.
Mash the ripe banana into a small pot. Add the olive oil, almond butter, maple syrup, and vanilla. Warm over medium-low heat, stirring until smooth and slightly fluid.
Pour the warm banana mixture over the dry ingredients. Stir until every oat and nut is evenly coated. Try to ensure there are no dry pockets in the mix; you want everything covered! Divide the mixture between your baking sheets. Use a spatula to spread it into an even layer, then firmly press it down; this is the secret to large, bakery-style clusters!
Bake for 20 minutes, rotate the pans, then bake for another 10–15 minutes until the granola is golden brown and dry to the touch.
This is the most important step. Let the granola cool completely on the trays before touching it. As it cools, it sets into those perfect clumps. Once fully cooled, transfer to mason jars. It keeps beautifully for up to a month in your pantry.
This banana nut granola recipe is flexible, forgiving, and easy to personalize. There are a handful of things you can do to modify this recipe or customize it to make it your own. Try swapping the walnuts or pecans for almonds, cashews, or hazelnuts. Use peanut butter, cashew butter, or sunflower seed butter in place of almond butter (although using this homemade almond butter is probably the best thing you’ll ever do and make!). You could also try adding some ginger or nutmeg for extra warm spice!
This is the best banana bread granola for so many reasons. It’s naturally gluten-free, deeply flavorful, and packed with nuts and seeds that make it hearty and satisfying. The combination of ripe banana, maple syrup, and cinnamon tastes like a slice of warm banana bread but in a crunchy, golden form. Eat this with your favourite milk and you’ll be sipping every last drop of it after all the crunching because my goodness, this granola is gooood. It’s nourishing, affordable to make in large batches, and far fresher than anything you can buy. It makes a wonderful holiday gift and is a lot of fun to make!
How do I make granola clumpy? Press the mixture firmly onto the pan, bake without stirring, and let it cool fully before breaking apart.
Is this granola gluten-free? Yes, as long as you use certified gluten-free oats.
Can I use frozen bananas? Yes, but thaw and drain them first so they don’t add excess moisture.
Can I make this granola lower in sugar? Reduce the maple syrup slightly and add an extra tablespoon of nut butter to help with clumping.
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28 Responses
this sounds great! bananas come in so many different sizes. I have a bunch frozen. would you say a cup of mashed banana would be accurate? can’t wait to try this!
Hi Nancy, I would be wary of using frozen bananas because of the water content. I’d say 1/2 cup of mashed banana as I only use 1 in the recipe.
Does this granola have a less shelf life due to the banana ?
A hundred percent. Mine is still going strong after 3 weeks!
All of her granola recipes are fantastic. If your like me and are super busy make a huge batch and freeze some in freezer safe containers. Doesn’t change the taste at all and its handy when your in a rush and need granola for a recipe or just for a snack. This recipe had my home smelling sooooo good. Try them all, you will not be disappointed.
Hi Cindy :). You are the best. Thank you soooooo much.
Aloha Teri!
I’m going to use coconut oil instead of Olive oil, thoughts? That will be the only change to your recipe. I’m excited to make it!
Thank you very much, for the recipe!
Aloha! Adopt me please! I prefer the health benefits of olive oil but if you like coconut go for it!
Hello! I add cardamomo and I like it very much!!!
Thank you!!!
😊
I live for cardamom!!!
Wow, delicious! One more way to use ripe bananas! Love it as a gift too!
It’s straight up amazing!
This granola is delicious and can be customized to whatever seeds/nuts you have on hand. Also, I needed to use up 3 bananas so I used them and the texture was still great.
Thanks Remi! It’s my newest obsession!
Made this granola today – it’s now one of my favourites- it’s delicious- thank you
Thank you so much K. I’m thrilled everyone loves it so much~
Another delicious Granola from the incredible Teri-Ann – gifted to some friends at Christmas’25
That’s amazing! Sharing is caring!
Absolutely delicious! I doubled the recipe as I had two bananas on hand. When it came out of the oven, I sprinkled a few chocolate chops across the top- maybe a half cup. These melted on the warm surface while it set up.
This sounds absolutely delicious!! A double batch of granola is never a bad thing. Did you like the melted chocolate chips? I probably would have waited until the granola cooled down if you wanted to keep them in chip form, however the clusters of melted chocolate (once hardened) were likely so delicious!! Thanks for taking the time to share your experience with this recipe 🙂
This is the best granola I have ever made. Thank you so much for the recipe. I made it two weeks ago and shared with some friends. They loved it too. I am making it again today. I love how it makes the house smell so good. ❤️
Hi Patsy! Thank you SOOOOO much! Please rate the recipe for me!
love everything you make, bake and share 💕
Thank you so much Beverley!
love your recipes
Thank you so much Rekha!
Wow! This walnut banana bread granola recipe was a HUGE hit in my household. It definitely does not last for three weeks in my house. It’s gone within a couple of days. I make it with macadamia nut butter instead of tahini as the recipe calls for. Delicious!
Hey Carol! I am so happy that everyone in the house loved this granola recipe!! Love that you used a different nut butter for this recipe! Thanks for taking the time to rate and review 🙂