Well I think Elvis would have been mighty happy with this healthy cereal as peanut butter and bananas was one of his favorite sandwiches. This Nutty Banana Crunch Cereal really fits the flavor profile.
I love the combination of peanut butter and bananas myself and this cereal packs a great flavor combination as well as curbs that crunchy cereal craving I get oh so often.
I’ve been restocking my cereal supply because I will be making a trip to the Louisville Kentucky area to see my mom. Many of the ladies from the Trim Healthy Mama community are aware that she is in end of life after battling type 1 diabetes for over 50 years (also strokes and dementia). I need to go say my good bye, as painful as that may be. I want to say thank you to all that have been holding us in prayer, this is far more difficult than I could have ever imagined.
Having something on plan to take with me is important. These cereals are a good treat and they work for busy days as well.
l use this cereal as a snack when I am traveling. They shouldn’t take the place of your other S or E meals every morning, but they do allow a chance to change things up a bit.
Quiet mornings without the blender running or a quick snack in the afternoon this cereal hits the spot. For other ladies following the Trim Healthy Mama Lifestyle this is an S cereal which means that it is satisfying in oh so many ways. It is sugar free and low carb.
I combined a full batch of Peanut Butter Crunch with the Nutty Banana Crunch listed below. Baking them separately and allowing them to cool before combining.
I love to eat these as a cold cereal with almond milk or to mix them into greek yogurt, a Fat Stripping Frappe or the Choco Pudding from the Trim Healthy Mama book. They add a wonderful texture and makes a great snack/meal even better. You can eat them with a side of berries or even top your cereal with the berries.
- Serves: 2
- Serving size: 4
- Calories: 256
- Fat: 18g
- Unsaturated fat: 5g
- Fiber: 1g
- Protein: 3g
- ¼ cup ground almonds or almond meal/flour
- ¼ cup whey protein
- ⅓ cup sweetener ( I used homemade sweet blend)
- 1 tsp banana extract
- ½ tsp baking powder
- ¼ cup coconut oil
- Preheat oven to 300 degrees F.
- Combine sweetener, ground almonds, protein powder, baking powder and extract in a small bowl. Cut in the coconut oil with a fork until mixture resembles coarse meal, like butter crumble.
- Place on a cookie sheet with defined edges or the coconut oil will leak off.
- Bake for 12-20 minutes or until golden brown. Remove from the oven and gently stir while still hot.
- Let cool on the cookie sheet (it will crisp up A LOT as it cools).
This recipe is an S for Mama's following the Trim Healthy Mama Lifestyle.
Store in refrigerator or freezer due to nut content.
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Gloria Perrone says
Cereal. THM
Julie says
I was so excited for this but failed :(. I used both ground almonds and almond flour to double recipe. I used all other ingredients. I did not melt the coconut oil but it was very soft and spooned it in last. The mix barely browned and did not crisp at all. Still powdery, yet yummy. Could not use as cereal. Any advice?
Judy says
Sometimes I have to cook it longer than stated, it almost melts into a puddle…. and then I let it cool for a few minutes( maybe 3-5 and start stirring it every 5 min until it’s cool, I’m not sure what caused your results. but you could try re baking it …
stacy says
you mentioned you use a homemade sweetner…….do you mind sharing that “recipe”? thanks
judy says
It is 2 tsp of stevia extract mixed with 1 cup of erythritol. 🙂
Sarah says
I don’t see the comment section on your Sugar-Free Peanut Butter Crunch, so I will ask it here…. Could one possibly use natural peanut butter instead of the peanut flour and omit or reduce the coconut oil? Would it have the same effect?
judy says
Hi Sarah, I have never tried it that way… it may work, but may not . Coconut oil is lighter than peanut oil… so I’m not sure if it will work. Let me know how it turns out if you try it that way 🙂
Chelsea Michael Stevens says
Hi! This looks delicious, I am going to make it up now.. But I am curious as to where the baking powder is supposed to go and when? And just so I understand this, you made the Peanut butter one and this one, then baked them together? Thank you!
judy says
The baking powder goes in with the dry ingredients, I’ll fix that :). and no I made the batches separately and then mixed them together after they had cooled. 🙂
Tammy says
Ever made this with real banana, instead of the extract?
judy says
I have not because It is an S cereal and Banana’s are an E ingredient… and the THM book advises not to use them in an S setting. 🙂
Cynthia says
I made it and do love the fact I could have cereal again but mine didn’t harden either and was wondering if it was because I put it in a round cake pan to cook. Should I have place in cookie sheet so it spread out more? Great flavor and tasted good but not hard like a cereal
Judy says
I always bake mine on a cookie sheet, so I’m thinking that maybe it was too thick…. mine normally melts into almost a puddle and the crisps up as it cools
Nikki Frank-Hamilton says
First off, this looks and sounds yummy. I think I’m sheltered, I’ve never tried peanut butter and banana together! Elvis would be so disappointed.
Second, I am so sorry about your mother, hugs, prayers for all of you.
Judy says
Oh My peanut butter and banana’s are awesome 😀 … Thank you so much, She’s not suffering and with my Dad
Amanda says
It would be really helpful to see a step by step of how you have the mixture on the cookie sheet before you bake it and after you stir it. Was I supposed to spread it thin? Leave the crumbly shape? Stir it before baking? I ended up with what tastes like some kind of delicious bread crumb mixture. It might make a great cheesecake crust, but won’t work as a cereal 🙁 it would be helpful to be able to see what I should do differently.
Judy says
I will try to put a tutorial together for this, I’m sorry it didn’t turn out in cereal consistency for you
Amanda says
It’s okay, I ended up using it as the crust for a custard pie I made, which will last longer around these parts than cereal would 😉 I’m just such a visual person, though, that if I don’t have an image in my head of what I’m doing (or specific, descriptive detail), I will probably mess it up 🙁
Michelle says
I have seen a couple recipes that you say you use a homemade sweet blend. Is there a recipe for that? I couldn’t find one when doing a search of your website, but I could have missed it.
Judy says
Hi Michelle, I hadn’t posted it because i really didn’t want to take away from the THM store. But normally if I run low of Sweet blend I mix 1 tsp of Pure Stevia extract with 1 cup of Non GMO Erythritol 🙂 you can also find that mix on the Sweetener conversion chart at http://www.trimhealthymama.com
Amanda W says
I just made a batch of the banana recipe above, except with vanilla and cinnamon, and it is fantastic all by itself. Thanks so much for sharing! Having the structure for a versatile low carb granola is immensely helpful on those “no blender” days, for sure. It’s going in my “keep on hand at all times” list. Thank you again!
Valerie says
Hello! Do you think I could replace the almond flour with oat fiber? Thank you for your help!
Judy says
You could but I would 1/2 the amount and add a bit more by the TBS until it gets to the right consistency
Deborah Lessa says
Have you tried this with the baking blend?
Judy says
I’m sure it will work with baking blend no problem 🙂 it may just be a bit softer
Deborah Lessa says
Maybe I’ll do half and half. I’m running out of almond meal
Jenny Baker says
This actually will probably be used for my “crunchy” whenever everyone else is eating chips or candy!! 🙂 Can’t wait to try it,
Jenny Baker says
If I used coconut flour instead, would I still have to refrigerate it?
Judy says
I would because coconut flour is still considered a nut flour. It may also change the texture… and be a softer crumble