Banana Granola with Tropical Dried Fruit and Nuts
Inspired by techniques from Serious Eats.
This fruit-and-nut granola is built on a foundation of banana purée, creating naturally sweet clusters loaded with dried mango, cherries and blueberries alongside toasted nuts.
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Method
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EU nutrition claims
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 45 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
10.1 g per serving
20.2 % of the 50 g daily maximum · 40.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- medium bowl
- fork
- cling film
- 2 forks for stirring
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 301 kcal |
| Protein | 5.5 g |
| Carbohydrate | 39.2 g |
| of which sugars | 20.8 g |
| of which free sugars | 10.1 g |
| Fat | 15.1 g |
| of which saturates | 4.9 g |
| Fibre | 4.9 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
