What do you do when you have super ripe bananas sitting in your fruit bowl? You make banana bread of course! I went a little wild with my most recent batch of ripe bananas though and made banana bread granola instead.
But it smelled just like banana bread while baking…mmm…
Instead of going with the traditional walnut + banana bread pairing, I decided to go with cashew + banana bread. Cashew butter is my newest nut butter love (sorry, peanut butter) so I’ve been taking advantage of every opportunity I have to use it!
I wish cashew butter calories didn’t count so I could just eat the entire jar with a spoon!
With my previous granola recipe, the directions instruct you to thin out the nut butter with almond milk so it’s easier to mix into the dry ingredients. With this recipe, however, you don’t need to worry about doing that! Instead, you’ll just toss all the wet ingredients into a small blender or food processor (I use a NutriBullet) and whiz them into a smooth, stir-able cream.
My reasoning for doing it this way is three-fold:
1. You can avoid the step of having to thin out the nut butter individually.
2. The banana gets completely pureed, no chunks.
3. I hate mashing bananas.
I was lucky enough to have two taste testers for this recipe, and it earned an, “Oh yum!” from one of them. Even my “it tastes too healthy” husband gave it an enthusiastic thumbs up?
Have any of you tried cashew butter? What are your favorite ways to enjoy it?
- 1 ½ cups (120g) rolled oats
- 1 cup (50g) puffed millet
- ¼ cup raw cashews, chopped
- 1 Tbsp chia seeds
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 scoop vegan protein powder
- 1 small (80g) very ripe banana
- 1 Tbsp agave
- 3 Tbsp cashew butter
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine all dry ingredients (oats through optional protein powder, or through salt if not using protein powder) and stir to evenly distribute.
- Add the banana, agave and cashew butter to a blender (or food processor or NutriBullet - I used a NutriBullet) and puree.
- Add wet mixture to dry and stir well until all dry pieces are thoroughly coated.
- Spread granola evenly onto prepared baking sheet and press down slightly (this helps the granola stick together while baking and form those yummy clumps).
- Bake for 10 minutes. Remove from oven, gently stir/flip granola with a spatula, and press down slightly again with the back of the spatula.
- Return to the oven and bake for an additional 6-8 minutes, or until lightly golden.
- Let granola cool completely on baking sheet (this allows the granola to harden properly) before eating or storing in an airtight container.