Banana Granola with Tropical Dried Fruit and Nuts
Inspired by techniques from Serious Eats.
This fruit-and-nut granola is built on a foundation of banana purée, creating naturally sweet clusters loaded with dried mango, cherries and blueberries alongside toasted nuts.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- medium bowl
- fork
- cling film
- 2 forks for stirring
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 301 kcal |
| Protein | 5.5 g |
| Carbohydrate | 39.2 g |
| of which sugars | 20.8 g |
| of which free sugars | 10.1 g |
| Fat | 15.1 g |
| of which saturates | 4.9 g |
| Fibre | 4.9 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 20 servings
Granola
- 400 g very ripe banana purée (about 4 black-skinned bananas)
- 3 tsp vanilla
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp grated nutmeg
- 340 g rolled oats (not instant)
- 40 g toasted wheat germ
- 30 g ground flaxseed
- 15 g chia seeds
- 200 g caster sugar
- 85 g coconut oil, melted
Nuts and seeds
- 60 g pumpkin seeds
- 60 g walnuts
- 70 g macadamia nuts, roughly chopped
- 65 g pecan pieces
- 1 tsp neutral oil
- 1 g fine sea salt or table salt a pinch
Stir in after baking
- 115 g dried mango, cut into bite-size pieces
- 85 g dried sour cherries
- 55 g dried blueberries
- 1
Purée. Mash 400 g very ripe banana to a smooth paste with a fork, then stir through 3 tsp vanilla, ½ tsp fine salt, ½ tsp ground cinnamon, ½ tsp ground cloves and ¼ tsp grated nutmeg.
- 2
Assembly. In a large bowl, combine 340 g rolled oats, 40 g toasted wheat germ, 30 g ground flaxseed, 15 g chia seeds and 200 g caster sugar; add the banana mixture and 85 g melted coconut oil, stirring well until it resembles wet sand.
- 3
Rest. Cover the bowl and leave for 30 min so the oats can absorb the liquid.
- 4
Toast. Meanwhile, toss 60 g pumpkin seeds, 60 g walnuts, 70 g roughly chopped macadamia nuts and 65 g pecan pieces with 1 tsp neutral oil and a pinch of fine salt on a tray, then toast for about 15 min, stirring once, until golden; set aside to cool.
- 5
Bake. Spread the oat mixture evenly on a lined large tray and bake at 150 °C (130 °C fan) for about 1 h 50 min, using two forks to stir and break up the mixture every 20-30 min, until deep brown and dry to the touch.
- 6
Cool. Let cool fully on the tray as it will crisp further.
- 7
Combine. Mix in the cooled toasted nuts, 115 g dried mango cut into bite-size pieces, 85 g dried sour cherries and 55 g dried blueberries.
- 8
Store. Keep in an airtight container in a cool place.
Storage
Store in an airtight container in a cool place for up to 6 weeks, or freeze for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
