• Preheat oven to 350º. Put bananas in food processor. Add dates, vanilla extract, optional almond extract, and cinnamon. Using the S blade, blend until smooth. As needed, stop and wipe sides of the food processor bowl to make sure all ingredients are getting blended. Transfer to a large bowl.
• Wash the food processor immediately to keep it from getting crusty. Dry it thoroughly in preparation for the next step.
• Put oats in large bowl. Pour banana mixture into oats and mix well with large spoon.
• If the mixture looks too dry, it might be necessary to make another banana-vanilla mixture.
• Prepare a baking sheet with parchment paper. Scoop the mixture onto the pan. Spread, mashing with hands till it forms a flat slab. Make sure it's not too thick or it will take longer to dry out in the oven. Lightly wet hands as needed to help spread the mixture.

First baking:

• Bake for 20-30 minutes, rotating the pan after 15 minutes. Every oven behaves differently, thus the 20-30 minute options. The object is to dry out the mixture. After baking, if the mixture isn't dry OR if the top is dry but the bottom of the slab is still wet, turn it over and bake for a few more minutes.
• Remove from oven. Using your hands or a large utensil, break the mixture into small clumps. Put the clumps into the food processor bowl. Pulse repeatedly until it's broken down into a granola-like mixture. Avoid pulsing it into a flour-like substance.
• Spread on two parchment lined baking sheets.

Second baking:

• Lower oven temperature to 250. Wait a few minutes before proceeding. Put the two baking sheets into oven and bake for 40 minutes. Rotate 1/2 way through (front to back as well as change the rack that the pans are on). Check on the granola periodically to make sure it doesn't burn (which can happen very quickly). Again, your oven might require less or more time to bake the granola. Cook until crispy. Remove from oven.
• Once the granola mixture has cooled, store in jars. Keep covered.