Raw Banana Walnut Bread

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It was hard for me to imagine that a raw banana bread could actually taste like… well banana bread. It is mildly sweet, moist and slightly squishy just like real bread! After I experimented with the Cheese Bread, I figured I could just substitute some of the ingredients and hope it came out well! This bread really hit the mark for us!

Similar to the Cheese Bread, you do not need a dehydrator to make this. You can do it in a low oven with the door slightly open.

Recipe:

  • 2 cups whole almonds
  • 1/3 cup psyllium
  • 1/3 cup coconut flour
  • 3 ripe bananas (about 1 1/2 cups mashed)
  • 4 large medjool dates
  • 1 tablespoon maple syrup or 1 teaspoon maple extract, (optional)
  • 2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla powder
  • 1/2 cup ground flax seeds

Fold in:

  • 1/4 cup roughly chopped walnuts
  • 2 (or more) chopped medjool dates

First grind the almonds in a food processer. You do not want a fine meal or flour, but not chunks either, somewhere in between. Remove the ground almonds into a bowl and process the remaining ingredients. Pour the ground almonds back into the food processer and process until mixed. The dough should just stick together when pressed. Do not add water unless absolutely necessary. Fold the chopped walnuts and chopped medjool dates into the dough. Place dough onto a mesh dehydrator sheet or a parchment lined baking sheet (if you are using the oven). Shape into a loaf and score with a knife into slices. Place in the dehydrator at 145 F for about 1 hour or in the oven with the door ajar at 175 F (or as low as it will go) for the same amount of time. After an hour, the loaf should form a nice crust. Cut the loaf into slices and lay onto your tray. You can dehydrate/bake at the same temperature as before for about 3-4 hours or until the slices are at your desired dryness or you can turn the dehydrator down to 115F for 10 hours. If you are not using a mesh sheet, you will have to flip the slices have way through. Once cooled, store the slices in a sealed container in the fridge.

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15 Comments

  1. Yum! This sounds like it will be delicious.

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  3. I really need to try making raw bread. Looks yummy!

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  5. Hi Vicky,

    due to health reasons, i can’t eat medjool dates (or any other dried fruits).

    could you please tell me …if i omit the dates…can i substitute for another sweetener (e.g. liquid stevia or xylitol crystals) without having to adjust the recipe? if you don’t know, no worries….i’ll just give it a go.

    Thanks,
    Sara :)

    • Hi Sara, Yes, you should be able to substitute stevia or xylitol for the dates without adjusting the recipe much. You may need to add a small amount of more banana to the dough if it is too dry. I would suggest stevia over xylitol because the bread will not be baking so the crystals will not dissolve.

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  7. I used 3.5 bananas (med./large) because 3 sounded like not enough. I was right but, it needs 5 or 6 bananas. It lacked flavor. More bananas would help. The texture was fine. The bread was excellent except for the lack of bananas and lack of banana flavor.

  8. Hi

    firstly I want to commend you on a raw vegan bread without tons of overt fats! they are hard to find

    but also Ive been reading that that almond flour is actually pretty lousy for you because its just like eating way to many almonds and that aside from it being crazy calorie packed its also loaded with oxalates and poly unsaturated fats that are pretty bad

    so I have some questions

    how many servings does this make- obviously this would be like an occasional treat so does it freeze well?

    also is there a way to do this with just the coconut flour or another substitute

    and also maple syrup is yummy and delicious but my understanding is that its not actually raw

    • Hi Jasmine, Unfortunately, if you are wanting to go the “raw route,” most bread or cracker recipes contain a lot of nuts because that is what makes it dense. Your only other option would be to use a sprouted grain. I would say it makes about 8-10 servings. :)

  9. Hi sorry I just saw that your response got lumped into a mail box I rarely check- Thanks for getting back to me.
    So I was just reading over my question and it came off as pretty crapy :( Not my intent! I actually made the bread and even though mine didn’t turn out as lovely as yours it was awesome we’ve been waiting for an excuse to make it again! I’m super new to this whole lifestyle and I get caught up in details… I’m taking the crash course on healthy food BTW love your site. that said I never bake or dehydrate or anything and this was easy and fun and sooo yummy I wouldn’t change a thing but thanks for the helpful suggestions. Sorry if I came of as jerky or know it all. thanks for this and a bunch of awesome recipes :)

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