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Preheat your oven to 325 degrees and line a large baking sheet with parchment paper
Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix! Add in the coconut flakes and pulse one or two more times, just to break up larger coconut pieces.
Transfer the nuts and coconut to a large mixing bowl and stir in flaxseed (or almond flour), cinnamon, and salt.
In a separate bowl, whisk together the mashed banana, almond butter, coconut oil, maple, and vanilla until smooth. Pour this mixture over the dry ingredients and stir util fully moistened.
Spread the mixture evenly on the parchment lined baking sheet in a single layer. It will clump together and this is a good thing!
Bake in the preheated oven for 15 mins, the remove to stir gently and turn over. Return to the oven for another 10-12 mins until browning and dried out. It won’t be crisp yet but will crisp a lot as it cools.
Remove from oven and allow granola to cool to room temp. Break up the large clusters as desired. Serve right away, or store in a tightly lidded container for up to 1 month. You can keep it either at room temperature or the refrigerator, but if keeping longer than 2 weeks I recommend refrigerating. Enjoy!