Banana Bread with Granola

A dense banana bread perfect for toasting and with a delicious addition of granola mixed into the batter.
By Abbe Odenwalder


Since every blog it seems must have a granola recipe, it also appears to need a banana bread recipe. I love banana bread and often keep my brown bananas frozen in a plastic bag in the freezer to have on hand for baking. Usually I forget about them, but I was on the ball when I made this recipe. This isn’t a cake-y banana bread. It is hearty and good and dense, all on its own. Filled with my crack granola and toasted banana chips, this bread really kicks it up a notch! Toasting this bread elevates it to a whole new level! The aroma of bananas perfumes the kitchen and with a little big slather of butter, you have just made a special kind of toast.

Banana Bread with Granola
A dense banana bread perfect for toasting and with a delicious addition of granola mixed into the batter.
Recipe Type: Baking, Bread, Cake
Serves: Makes 1 8 x 4 loaf and 17 x 4 loaf
  • 1 c brown sugar
  • 2 eggs
  • ¾ c coconut oil or vegetable oil
  • ½ c Greek yogurt
  • 1 t vanilla
  • 1 c mashed bananas ( A little more, a little less, doesn't hurt anything)
  • ½ c chopped walnuts
  • 1 t baking powder
  • 1 t baking soda
  • 2 c flour
  • 1 c of your favorite granola (or use mine, link above, which you should make at least once)
  • ½ c banana chips (sold with the dried fruit)
  1. Preheat oven to 375.
  2. Grease your pans.
  3. Mix together sugar, eggs and oil. Add yogurt and vanilla. Add bananas and walnuts. Combine flour with baking powder and baking soda. (This distributes the leavening agents better.) Stir into banana mixture. Last, but not least, stir in the granola and banana chips.
  4. Bake for 45 minutes. Let cool on a rack. Slice and toast-or just eat. But make sure to enjoy!


Abbe Odenwalder

I grew up with a spoon in my mouth. I talked with one in there too. Ketchup on steak, Kool-Aid, and Western French dressing were necessities in my early years. Growing up in a small town in Illinois required a love of Wally's hamburgers, A and W sauce buns, and Monical's pizza. Throw in a few church dinners, some good Italian friends, and one has the making of a gourmet. Right? And me; a good Jewish girl! Luckily, my parents cast me adrift to see the world when I was in my teens. I quickly discovered the best way to explore was with "that spoon" in my mouth. As I moved West to higher altitudes, cooking seemed the best way to continue my exploration; and, experimenting on family guinea pigs has never stopped. Of course, it was a bit of a challenge when they left for college; so my daughter suggested a blog. With infinite wisdom, I of course said yes; not having a clue to what "blog" even meant. Now with a son spreading wings in Shanghai and the "suggestor" on the East coast, I must say it was a good idea, indeed! So here I am. Still cookin' through life, one bite at a time! With that spoon still in my mouth!

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