Banana Split Granola

This sundae-inspired granola has all the flavors of its namesake. Sprinkle it over Neapolitan ice cream, and don't forget to top it with a cherry.
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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 10 min
  • Yield: about 4 cups
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4 tablespoons unsalted butter, melted

2 tablespoons packed light brown sugar

2 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1 3/4 cups old-fashioned rolled oats

1 cup walnuts, chopped

1 cup freeze-dried bananas, crushed

1/3 cup semisweet chocolate chips

1/2 cup dried strawberries, finely chopped

1/4 cup dried pineapple, chopped


  1. Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla and salt in a large bowl. Add the oats and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet.
  2. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through,. Let cool completely on the baking sheet. Stir in the bananas, chocolate chips, strawberries and pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.)