Granola Banana Bread Squares (Edit recipe)

Ooey-gooey squares filled with banana bread and granola goodness!

15 minutes

50 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	414
Fat:	19 g
Carbohydrates:	58 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	194 mg
Fiber:	5 g
Sugars:	17 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 12

Ingredients

For the Bread

1.25 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Rolled Oats
1 cup Grain-Free Granola, (Use your favorite granola. I used Trader Joe's Pecan Praline Granola)
4 Banana, large
1 cup Almond Milk, (Use your favorite plant milk!)
.5 cup Coconut Oil, Melted
.5 cup Brown Sugar, lightly packed
.25 cup Chia Seeds
.5 tsp Ground Cinnamon
1 tsp Vanilla Extract
1.5 tsp Baking Powder

Topping

.333 cup Vegan Buttery Spread
.333 cup Brown Sugar, lightly packed
.333 cup Rolled Oats
.75 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
pinch Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Batter

Preheat oven to 350˚F
In a large bowl, mash bananas with a fork. Then add brown sugar, plant milk, melted coconut oil, chia seeds, and vanilla extract (I recommend heating up the plant milk to room temperature to avoid hardening the coconut oil). Stir until well combined.
In the same large bowl, add the flour, baking powder, salt, and cinnamon. Stir until well combined. Set aside.

Make the Topping

In the medium bowl, add the flour, oats, brown sugar, and butter. Use clean hands or a fork to combine the ingredients. This should look like a soft cookie dough. Set aside.

Time to Bake

Line baking dish with parchment paper. Grease parchment paper with cooking spray or more coconut oil.
Give batter a quick stir and pour into baking dish. Smooth the batter into an even layer. Crumble topping over the batter, placing chunks evenly across the surface.
Bake at 350˚F for 50 minutes. Let cool 15 minutes before serving!