2 ¼ tsp active dry yeast
¼ cup warm water
3 cups Spicewalla x Michele's Limited Edition Banana Bread Granola, large chunks crushed (or Michele's Original Granola)
2 cups all-purpose flour
½ tsp sicilian sea salt
1 tsp cinnamon
½ tsp ground cardamom
¾ cup brown sugar
½ cup unsalted dairy or vegan butter (Michele's successfully tested Miyoko's European Style Plant Milk Butter)
2 large eggs (or 6 tbsp of vegan JUST Egg)
2 ½ cups mashed very ripe banana  
2 tbsp Michele's Original Granola Butter 

Makes one 9 x 5" loaf, approximately 10-12 slices

1. Preheat oven to 350 degrees and grease a 9x5" bread pan with nonstick spray, setting it aside.

2. Combine yeast and ¼ cup of warm water and set aside to bloom for 5 minutes.

3. In a small bowl combine flour, granola, salt, cinnamon, and cardamom.

4. In a standing mixer (or using a hand mixer and large bowl), beat the brown sugar, Granola Butter, eggs, mashed banana and yeast with water until well blended. Then add your dry ingredients until just incorporated--do not over-mix!

5. Pour batter into your greased 9x5 pan and put it into the oven to bake for 60 minutes.

6. Check with a toothpick or skewer to make sure it comes out clean. If the toothpick has wet batter, add another 5 minutes of baking time and test again. 

7. Let rest for 20 minutes before removing from the pan and then place on a cooling rack. 

8. Allow to cool for about one hour before slicing, and enjoy! 

9. Keep refrigerated for 5 to 7 days, or freeze a tightly wrapped loaf for up to three months.  

Pro Tip: serve the freshly cooled loaf with a drizzle of glaze and a topping of extra granola and banana slices. Make a simple glaze by whisking 1 cup of powdered sugar with 1-2 tablespoons of milk of your choice and ¼ teaspoon of vanilla extract.