What to do when the bananas in your fridge seem to multiply by the day? This month I’ve made butterscotch banana bread, banana fritters, and banana-peanut butter smoothies, but still there were twelve black bananas today. I confess, I don’t even particularly like bananas, though my husband does, and they are always in season here. So seven bananas went in the freezer (peel and all, new experiment), two are set aside for fritters, and three went in this granola. I’d seen Banana Granola at Green Kitchen Stories, which looks delightful. This is a cross between that and my normal granola. The latter is based on my mother’s 1970s recipe, thus infallible, merely updated with the ingredients we can get here.
Speaking of here: there are ten days left until Ghana has elections on 7 December. Will the National Democratic Congress (NDC) stay in power, or will there will be a shift to the New Patriotic Party (NPP)? There are banners, debates, flags on trees, and radio debates. Campaign cars drive around with loudspeakers, exhorting respective party virtues and slogans through muffled megaphones and playing music. Posters asking for peaceful elections abound, and we can only hope that is the case. In the interim, time to make granola.
700 grammes old-fashioned rolled oats (not quick-cook)
a handful of rye flakes
60 grammes untoasted sesame seeds
1 pinch sea salt
40 grammes sunflower oil
1 tsp salt
3 very ripe small bananas, peeled and mashed (about 250 grammes)
100 grammes golden syrup
1 tsp ground cinnamon
After baking, I added:
A generous handful of unshelled, salted toasted pumpkin seeds
A generous handful toasted coconut chips
Heat the oven to 200°C and line a baking tray with baking paper. In the tray, mix oats, sesame seeds and salt. Mash bananas, mix with oil and syrup, and pour over oats. Mix well, so everything is slightly coated Bake in the middle of the oven for 20 minutes or so, checking at at 10-15-20 minutes that it is not burning, and stirring through oatmeal so it all gets evenly toasted. Cool (if in Accra, while keeping an eye out for marauding ants) then store in an air-tight container. I am happy to report that the banana flavour in the granola is not overpowering!
Notes: I normally make granola with golden syrup and sunflower oil, maybe some mashed apple, and assorted seeds, so this one with banana felt quite moist after 15 minutes. I did not want it to burn though, so checked every five minutes. The less you stir the lumpier it gets, if you like that, just make sure it’s evenly toasted. We keep our granola in the fridge, as the ants get into all kinds of things here. Last week, they invaded the peanut butter. We actually bought a second fridge where we now keep oatmeal, cereal, sugar, golden syrup, the precious maple syrup from our Canadian neighbours, Italian cheeses and salumi, English cheddar, blueberry jam from my mother, spare flour, etcetera… No need to encourage the wildlife.
Speaking of ants and other bugs: below, another bag of oatmeal, just bought, very bug-infested when opened. I know insect protein is healthy, and something we will see more of in the future, and that food waste is a shame…. but this was a little too lively to be salvaged. Urrrrgh. Flour is easier, when I find bread flour I just freeze it and sift the weevils and such out later.