Preheat oven to 350 degrees. Grease one or two rectangular baking sheets (I need two).
Heat butter or oil of choice in a medium saucepan. Break bananas into small pieces and put in the saucepan. Cook bananas in butter, stirring often, until golden brown and carmelized.
Juice oranges. Pour orange juice into the saucepan along with vanilla, maple syrup, chai spice and salt.
Mash remaining banana pieces into the sauce and bring to a simmer. Let simmer for five minutes, or until slightly thickened. Remove from heat.
Pour rolled oats and pumpkin seeds into a large mixing bowl. Add sauce to bowl and stir until evenly coated.
Spread evenly in a single layer on greased baking sheets. Use as many as you need to not overcrowd the granola.
Bake for 18-20 minutes, being sure to stir every 5 minutes to keep from burning and to break up clumps. When you remove your granola from the oven it will be a dark golden brown but still soft- it will crisp up after removing from heat.
Let cool COMPLETELY and place in a sealed container.