- 3 ripe bananas, smashed
- 1/3 cup melted butter
- 1/2 cup of sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 all-purpose flour
- 1 cup of dried cranberries
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl mix melted butter with the smashed bananas. Then, mix in the sugar, eggs, vanilla, baking soda and salt. Add in the flour and mix well until all the flour has been incorporated into the mixture. Add the dried cranberries last and then pour mixture into a greased loaf pan. Bake for 1 hour or until a toothpick inserted in the middle of the loaf comes out dry. Cool completely before slicing.
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3 cups of rolled oats
¼ cup of canola or vegetable oil
¼ cup honey
1 tsp of vanilla extract
¼ cup of brown sugar
1 cup of chopped walnuts
1 cup of tropical dried fruit mix or any other fruit mix you prefer
1 cup of slivered almonds
½ cups of shredded coconut
Preheat oven to 250 degrees F.
In a large bowl, mix together the oats, nuts, coconut and brown sugar. In a separate bowl, combine honey, vanilla and oil. Pour the honey mixture over the oats mixtures and mix together until the oats are well covered in honey. Spread the mixture evenly onto 2 ungreased baking sheets. Cook for 1 hour and 15 minutes, making sure to stir the granola every 15 minutes to insure that the oats brown evenly. Remove the granola from the oven and pour it into a large bowl. Mix the fruit in and allow the granola to cool completely.
Store in an airtight container and consume within 2 weeks or freeze for a couple of months. If you want to make sure your granola stays crunchy, freeze it right away (after it has completely cooled) in a large airtight container. If you don’t freeze it, the moisture from the fruit will soften the granola.
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