The banana granola recipe does look interesting, although I would use canola oil for the coconut oil.
I like the maple granola recipe that KAF has on its site. It's an updated version of the one in the wholegrain cookbook, and it uses less canola oil and adds powdered milk. I made it a few weeks ago, and my husband was grabbing it for snacks, so I now need to make it again when the weather cools down a bit. I reduce most oil in my granola recipes.
I've banned most butter from my baking in my quest to lower my cholesterol. I've had good results with substituting some canola oil or olive oil. The olive oil gives a richer flavor and was lovely with apples. Cass tells me that oranges work well with it as well. Not all recipes can be adjusted with oils instead of butter, which is why I have not had scones for the past 10 months (SOB), and why I have baked very few drop cookies. The positive side is that I lost 13 pounds over the past year and can fit into clothes I'd though I'd have to give away.
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