That’s 77 cents per kilo! Here in Brisbane bananas are around $3/kg, so when I called up my local fruit shop and asked if they had any banana seconds, I was ecstatic when the owner happily put a box aside for me. He and his wife did give me a bit of a strange look when I told them the bananas were for smoothies and baking, and not for a cafe or business like they thought. But I carried the box to my car and went home with a boot full of bananas.
Fast forward to now. I have probably frozen about two thirds of the banana box for smoothies, but — I’ve run out of freezer space. So it’s time to bake as many banana recipes as I can, which is most of my recipes, really. But there’s one recipe that hasn’t made an appearance here. Until now.
This Banana + Pecan Granola is damn good. It’s definitely for those who love a good granola cluster because this granola is full of them, thanks to the trusty ol’ banana and coconut oil.
Full of natural sweetness, crunchy pecans and spice from the cinnamon, these Banana + Pecan Granola Clusters are perfect atop acai + smoothie bowls, with coconut yogurt + fruit, or simply as a snack on its own.
I reckon this recipe can also double up as a Banana + Pecan Cookie recipe — simply shape the mixture into cookies and bake away.
Nutrition-wise, this granola is packed with fibre and long-lasting energy, while at the same time being refined sugar free and vegan.
Banana + Pecan Granola Clusters
Makes one medium jar.
2 cups rolled oats
1/2 cup chopped pecans
1/2 tsp ground cinnamon
2 large bananas
2 tbsp melted coconut oil
1 tsp vanilla extract
1 tbsp rice malt syrup (or maple syrup, honey, etc.)
Preheat your oven to 180c/350f and line a large baking tray with baking paper.
In a mixing bowl, add in the rolled oats, chopped pecans and cinnamon and combine well.
In a separate bowl, mash the two bananas with a fork, then add in the coconut oil, vanilla extract and rice malt syrup. Mix well.
Add the banana mixture to the oat mixture, and combine until everything is coated in the delicious banana mixture.
Transfer the mixture onto the baking tray and spread the granola evenly using a fork or the back of a spoon.
Then place the granola in the oven for 28-32 minutes. After the 20 minute mark, take the tray out from the oven and roughly separate the granola with a knife (so the batch looks like lots of islands!) to ensure that the whole batch crisps up nicely. Place back in the oven for a further 8-12 minutes until golden — keep a close eye on it to prevent it from burning.
Let the tray of granola cool completely before transferring to a jar.