Crunchy grain free banana granola made from banana chips, sunflower seeds and shredded coconut.
Nananola is a beautiful thing.
If you’re looking for more fun names for this recipe, you can also try out granananola. Both are roll off the tongue amusing with just enough weird to have come out of my brain. Most my recipes actually have ridiculous names that I give them in my head, but my thankfully strong filter prevents them from becoming the title of my blog posts. PHEW.
But nananola is too fitting a name not to share for banana chips, coconut and seeds blanketed by a mash of ripe banana, a drizzle of golden honey and fragrant dash of vanilla and cinnamon, baked into crunchy morsels of sweet awesomeness.
Holy yum, grain free granola is so delicious, but most contain nuts and that just does not work for me, or those with nut allergies, or for those little kiddos who are no longer able to bring nut-containing foods into their school.
But, grain free granola CAN be nut free! Yes it can! I made a very similar granola recipe in the fall for pumpkin granola, but I wanted to create one that would feel right anytime of the year. And so I took the scents and flavors of banana bread, which seems to escape any constraints of seasonal baking, and I put them into a crunchy, seriously easy to make granola recipe.
Enjoy as a topping, snack or covered with coconut milk as a cereal replacement.
- 1 Cup sunflower seeds
- ¾ Cup shredded unsweetened coconut
- ¼ Cup ground flax seeds
- 1 Cup unsweetened banana chips
- 1 Ripe banana
- ¼ Cup honey
- ½ Tablespoon coconut oil
- 1 Heaping tablespoon cinnamon
- 1 Teaspoon pure vanilla extract
- ½ Teaspoon sea salt
- Preheat oven to 250 degrees.
- In a large bowl, combine the sunflower seeds, shredded coconut and flax seeds. Roughly chop the banana chips into pieces and place in the bowl.
- Mash the banana with a fork.
- Add the mashed banana, honey. coconut oil cinnamon, vanilla and salt to the bowl. Stir the mixture until well combined.
- Line a large baking sheet with parchment paper. Use your hands to drop the mixture onto the pan in separated pieces. Don't overcrowd any one area of the pan. The granola pieces need space to get crispy.
- Place the pan in the oven and bake for 70-90 minutes. Every 20 minutes, remove the pan from the oven and gently stir the granola.
- At the 60 minute mark, break any large pieces of granola into a few smaller pieces. Smaller pieces will be crunchier.
- Let the granola cool completely before eating. Store in an airtight jar in the fridge.