Makes about 4 cups2 tablespoons clover honey
2 tablespoons olive oil
2 tablespoons firmly packed light brown sugar
1 teaspoon vanilla extract
1½ cups rolled oats (not instant)
¼ cup raisins
¼ cup dried apricots, chopped
½ cup almonds, chopped
¼ cup wheat germ
¼ cup sweetened flaked coconut


4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
½ teaspoon ground cinnamon
2 cups firmly packed light brown sugar
4 tablespoons (½ stick) unsalted butter, melted
4 large eggs
5 ripe large bananas
2/3 cup plain yogurt
1 tablespoon vanilla extract


1. To make the granola, preheat the oven to 325°F. Butter a large
rimmed baking sheet or jelly-roll pan.

2. Heat the honey, oil, sugar, and vanilla in a small saucepan over medium heat, stirring until the sugar dissolves. Put the oats in a medium bowl and coat with the honey mixture.

3. Transfer the oat mixture to the baking tray and bake for 30 minutes, or until crisp, stirring every 10 minutes. Cool on the baking tray, then stir in the raisins, apricots, almonds, wheat germ,
and coconut.

4. To make the cakes, increase the oven heat to 350°F. Butter and flour flour 4 × 4-inch square pans.

5. Combine the flour, baking powder, baking soda, and cinnamon in a mixing bowl.

6. Beat the sugar, butter, eggs, bananas, yogurt, and vanilla in a large mixing bowl with an electric mixer on medium speed until creamy.

7. Gradually add the flour mixture and three-fourths of the granola on low speed until blended.

8. Pour the batter into the pans and top with the remaining granola. Bake for 35–40 minutes, or until a knife inserted in the middle comes out clean. Cool in the pan. Once cooled, remove from pans
or serve in the pans, and dig in with a spoon