Banana bread is a great way to use ripe bananas and allows for a quick breakfast or snack on the go. I love banana bread but was getting tired of the same classic recipe. In order to give my banana bread a twist, I add granola. It creates a nice crunch in every bite and adds another level of flavor and texture.
By picking a nutritious granola you can add another level of health benefits to this bread. Packed with ancient grains (puffed amaranth, organic millet flakes, organic quinoa flakes, and organic chia seeds), I used Purely Elizabeth’s Original Granola. Full of beneficial proteins and superfoods, I highly recommend this granola.
Prep Time: 20 min / Cook Time: 25-50 min / Servings: 1 loaf of bread
- 3 ripe bananas
- 1/3 cup melted butter
- 1/4 cup maple syrup
- 1/4 cup greek yogurt
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 2 cups granola (1 cup is for the topping)
- 1 tsp baking soda
- 1/2 tsp salt (this recipe calls for less salt than other recipes you might find because the granola is also salty)
- 1 tsp cinnamon
- Preheat oven to 325 degrees.
- In a large bowl, mash the bananas.
- Add the wet ingredients to the bananas and mix (melted butter, maple syrup, greek yogurt, eggs and vanilla).
- In a separate bowl, combine all dry ingredients (flour, 1 cup of the granola, baking soda, salt and cinnamon).
- Slowly add the dry ingredients to the wet ingredients. Mix to combine.
- Grease a non-stick loaf pan with butter and add the banana batter.
- Top batter with remaining granola. Lightly press the top of the granola so that it sinks slightly into the batter.
- Bake at 325 for 45-50 minutes.
- Cool slightly (10-15 minutes) before cutting and serving.