I run a rescue operation for unwanted bananas. I don’t discriminate against age or colour, if there is a neglected, speckley banana I will give it a good home. First, on my kitchen counter until it turns black, then in my freezer where it awaits it’s destiny as a tasty smoothie or as no sugar banana bran muffins (we make a batch of these once a week). I only wish I had a bigger freezer so I could take in more stray bananas.
I’ve had banana bread on my brain for ages (whole grain, naturally sweetened, chocolate studded) but can’t seem to get around to making it. I think mostly because I don’t want to end up at home with an entire loaf of banana bread. Real talk: I no longer have the kind of constitution that allows me to eat a lot of baked goods, even the ‘healthy’ kind. I need to plan my banana bread (cookie, brownie, cake) baking for times when I’ve got a crowd of people to feed, or when I can schlep the extras off to the office. Granola, though it needs to be tended while it bakes, seems for some reason like less of a commitment. Perhaps because I know I’ll be able to store it in an airtight jar for weeks on end, or perhaps because it’s simply a matter of whizzing a few wet ingredients together, folding that into some whole grain oats, coconut, and walnuts, and not ten minutes later my apartment will smell like the most amazing banana bread you’ve ever eaten.
Here’s what’s awesome about this coconutty banana walnut granola. It uses up your old bananas (or some of the stash in your freezer if you’re a banana hoarder like me). It’s naturally sweetened with the bananas and a touch of maple syrup. It smells AH-mazing. It’s super delish straight out of the jar, as a topping on some plain yoghurt, or even on some ice cream. I won’t judge. Plus, home made granola is always way more awesome than the store bought kind, especially because you know exactly what’s in it. And what makes a better gift than a jar of home made granola? Folks who are gluten free can make this with gluten free oats, or, if you can’t tolerate oats at all, try it with quinoa flakes instead. Be aware that quinoa is a bit thirstier than oats, so you may need to add extra liquid if you go that route. In any case, I hope you try it, and let me know how it goes. Other granola recipes on The Muffin Myth: no (refined) sugar chocolate coconut granola cranberry walnut granola.
All text and photos © The Muffin Myth 2014