Granola and banana bread, separately, are easy crowd pleasers, so it seemed obvious (to me) to combine them. This granola recipe bakes up in big batches and can be jarred and stored for weeks, if not eaten by the handful first. I like to use dehydrated banana slices in this recipe, as they’re softer and more tender than crisp banana chips. If you prefer them crisp, banana chips are the way to go. Either way, this is a fragrant and comforting granola that is lovely served with tart Greek yogurt.
Not in the mood for banana bread granola specifically? Try our Dried Apricot and Kamut Granola recipe or our Maple, Barley, and Wheat Granola recipe.
Reprinted from Joy the Baker Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
