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.
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Banana Bread with Granola
- Total Time: 1 hour
- Yield: Makes 1 8 x 4 loaf and 17 x 4 loaf
Description
A dense banana bread perfect for toasting and with a delicious addition of granola mixed into the batter.
Ingredients
- 1 c (240 ml) brown sugar
- 2 eggs
- 3/4 c (180 ml) coconut oil or vegetable oil
- 1/2 c (120 ml) Greek yogurt
- 1 tsp vanilla
- 1 c (240 ml) mashed bananas ( A little more, a little less, doesn't hurt anything)
- 1/2 c (120 ml) chopped walnuts
- 1 tsp baking powder
- 1 tsp baking soda
- 2 c (480 ml) flour
- 1 c (240 ml) of your favorite granola (or use mine, link above, which you should make at least once)
- 1/2 c (120 ml) banana chips (sold with the dried fruit)
Instructions
- Preheat oven to 375.
- Grease your pans.
- 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.
- Bake for 45 minutes. Let cool on a rack. Slice and toast-or just eat. But make sure to enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking, Bread, Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
Frequently Asked Questions
Can I use frozen bananas?
Yes, and honestly that is usually what I do. I keep brown bananas frozen in a plastic bag for exactly this kind of baking. Thaw them completely before mashing. The extra liquid that comes out is fine, the batter handles it.
Why do you add the granola and banana chips last?
If you mix them in early with the wet ingredients, they soak up moisture and go soft. Stirring them in last, after the flour is already incorporated, keeps them intact so you get actual crunch in every slice.
This is a dense loaf, not a cakey one. How do I know it is done?
45 minutes at 375°F. A toothpick should come out clean. The loaf is deliberately hearty and dense, so it will not spring back like a light cake. That density is what makes it so good toasted with a generous slather of butter.
Very very yummy…I stored mine in the fridge…it taste extra yummy with cinnamon butter…I will be making this again and again..very dense and filling…I should have made 2 loaves…as the batter was too much for one cake loaf pan…
Cinnamon butter is a win, always!!!