homemade banana chocolate granola bars

homemade banana chocolate granola bars

I love love love granola. Crunchy and nutty with bits of dried fruit. It’s amazing. Recently, gerontologist I bought some Udi’s Original Granola and have been slightly obsessed with it ever since. The secret is cashews and banana chips. You know those crisp, sweetened banana chips that are usually in the nut section of the grocery store? I’m talking about those. They’re amazing in granola. They’re amazing paired with toasted cashews.

homemade banana chocolate granola bars

Udi’s was my inspiration for these homemade granola bars. Honestly, I always thought granola bars would be a bit of a pain in the — um, yeah — to make. But they’re really not. It took me under 30 minutes start to finish and the hardest part was chopping the cashews (and washing the dishes). Simply toast some nuts, boil some syrup, mix everything together in a big bowl and pour them into a baking dish. They’re just as easy as rice krispy treats, only infinitely more healthful and satisfying.

Banana Chocolate Granola Bars
These keep in the fridge for up to a week. They get pretty messy/sticky when left out (especially since it’s so darn hot out right now).

1 tsp. butter
1/2 cup slivered almonds
1 1/2 cups cashews, coarsely chopped
1 cup banana chips, chopped
1 1/2 cups rolled oats
1 1/2 cups brown rice crisp cereal (sold at Whole Foods and other “natural” stores, or substitute Rice Krispy cereal)
1 cup brown rice syrup (sold at Whole Foods and other “natural” stores)
1/4 cup Grade B maple syrup
1/2 tsp. salt
1/4 cup dark chocolate chips or dark chocolate chunks
1 tsp. vanilla extract

Preheat the oven to 325°. Spread the almonds and cashews on a cookie sheet and toast them in the oven for 6 – 8 minutes, or until they start to brown a bit. Remove from oven and let cool.

In the meantime, grease a 9 x 13 baking dish with the butter and set aside. Now, mix the oats, rice cereal, banana chips and chocolate chunks in a big bowl. Add the nuts once they’ve cooled.

In a small saucepan, heat the syrups, salt and vanilla extract over medium-high heat, stirring to avoid burning. Once the syrups come to a light boil, continue to cook for an additional 3 – 5 minutes until the syrup begins to thicken, then pour it over the oats and nuts. Mix everything together so that the syrup evenly coats everything in the bowl. Your chocolate chunks may melt at this point, but that doesn’t matter – it’ll just spread the chocolate-y love throughout.

While it’s still warm, pour the contents of the bowl into your prepared baking dish. Using a rubber spatula, pat everything down so it’s nice and compacted. Let cool to room temperature. You can also put them in the fridge for a bit since this’ll make cutting easier.

Cut them into square or rectangles as you please.


  1. These look great! The perfect breakfast snack! :)

  2. I think I could easily get addicted to these too!

  3. I never thought about adding in banana chips but, hello! what a good addition. I abhor buying granola bars at the store because they are filled with such random crap, so making them on your own is great idea. Lovely picture as well!

  4. mmmmm these look yummy. and if you like banana chips, heidi swanson posted a recipe for banana chip cookies on her 101 cookbooks site:
    which i’ve been meaning to try too.

  5. Banana in a granola bar? Hmm, I’m so trying this! Thanks for the recipe! :]

  6. What great looking bars! Wish I could have these for breakfast every morning!

  7. These sound fantastic, and your photos are gorgeous! I’ve been cooking so much more lately, but rarely anything I can make ahead and enjoy all week. I really hope to try these soon!

  8. Thanks everyone! I’m going to put banana chips in EVERYTHING from now on :)

  9. These look incredible and I can’t wait to try making these myself. Thanks for the inspiration!!!

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  11. Pingback: Homemade Cranberry Spice Granola Bars | bitchincamero

  12. Recently came across your website and think it’s great. Had to try these granola bars. Haven’t been to Whole Foods lately so I substituted Lyle’s Golden Syrup in the pantry (had it in the pantry from last xmas’ failed “panettone experiments”). The bars were pretty crumbly but fantastic! I did also add some oat bran and next time I might add some flax seed. Can’t wait to try your new granola bar recipe. Thanks!

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  14. I Just made these and I can confirm they are bad ass. (p.s. I put sultanas in with mine as well).

  15. Muz – Thanks. You just reminded me that I have to make these again sooooon!

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  18. I’m excited to try this recipe – I’ve been experimenting a lot with granola bars … looking for the right one!

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  23. Hi Melissa

    I absolutley love your blog and have shared it with all my facebook friends. I have made these bars 3 times and they are amazing. I can’t wait to try some more recipes. Thanks for what you do!


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  25. Sweet Banana Bread INGREDIENTS1 3/4 cups all-purpose flour1 1/4 teaspoons banikg powder1/2 teaspoon banikg soda3/4 teaspoon salt1 (3 ounce) package non-instant vanilla pudding mix2/3 cup white sugar1/2 cup shortening2 eggs2 tablespoons milk1 1/3 cups mashed ripe banana1/3 cup chopped walnuts DIRECTIONSIn a small bowl, sift together flour, banikg powder, banikg soda, salt and vanilla pudding mix. In a large mixing bowl, beat sugar and shortening until light, scraping sides of the bowl often. Add the eggs one at a time, beating smooth after each addition. Mix in the milk.Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Fold in nuts if desired. Pour batter into a lightly greased 8 4 inch loaf pan.Bake in a cold, (non-preheated) oven set to 350 degrees F (175 degrees C). Bake for 50 minutes, then cover with foil to prevent burning and bake for additional 10 to 20 minutes or until toothpick inserted into the crown comes out clean. Leave in pan for 10 minutes, then remove from pan and cool.^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

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