Craveable Granola Banana Bread

Recipe: Indulgent Granola Banana Bread - vegan option, maade with Michele's Granola and Granola Butter

Are you ready to elevate your banana bread game? The addition of yeast creates a soft, tender crumb to this special recipe. Then we put another twist on this classic with warming spice, our nutty granola and a big dollop of Granola Butter for a craveably wholesome loaf that tastes like a hug right out of the oven. For extra banana flavor, swap in our Limited Edition Banana Bread Granola, made with freeze-dried banana powder and dried banana slices!

Makes one 9 x 5" loaf, approximately 10-12 slices

Ingredients:

2 ¼ tsp active dry yeast

¼ cup warm water

3 cups Michele's Original Granola OR Limited Edition Banana Bread Granola, large chunks crushed

2 cups all-purpose flour 

½ tsp salt 

1 tsp cinnamon

½ tsp ground cardamom (we love Spicewalla!)

¾ cup brown sugar 

½ cup unsalted dairy or vegan butter (we successfully tested Miyoko's European Style Plant Milk Butter) 

2 large eggs (or 6 tbsp of vegan JUST Egg) 

2 ½ cups mashed very ripe banana  

2 tbsp Michele's Original Granola Butter 


Directions:

  1. Preheat oven to 350 degrees and grease a 9x5" bread pan with nonstick spray, setting it aside.
  2. Combine yeast and ¼ cup of warm water and set aside to bloom for 5 minutes.
  3. In a small bowl combine flour, granola, salt, cinnamon and cardamom.
  4. In a standing mixer (or using a hand mixer and large bowl), beat the brown sugar, Granola Butter, eggs, mashed banana and yeast with water until well blended. Then add your dry ingredients until just incorporated--do not over mix!
  5. Pour batter into your greased 9x5 pan and put it into the oven to bake for 60 minutes.
  6. Check with a toothpick or skewer to make sure it comes out clean. If the toothpick has wet batter, add another 5 minutes of baking time and test again. 
  7. Let rest for 20 minutes before removing from the pan and then place on a cooling rack. 
  8. Allow to cool for about one hour before slicing, and enjoy! 
  9. Keep refrigerated for 5 to 7 days, or freeze a tightly wrapped loaf up to three months.  

Kitchen Tip:

To wow your guests, serve the freshly cooled loaf with a drizzle of glaze and topping of extra granola and banana slices. Make a simple glaze by whisking 1 cup of powdered sugar with 1-2 tablespoons of milk of your choice and ¼ teaspoon of vanilla extract. 

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