Overview

This is basically an easy raw banana bread recipe in terms of procedure--just blend everything together, add the "mix-ins" (raisins, etc) and then dehydrate.
  • Prep Time

    10 min
  • Total Time

    6 hours 10 min
  • Suggested Servings

    15 servings
  • Yield

    2 dehydrator trays
  • Shelf Life

    Up to 5 days in the fridge or 2 weeks in freezer
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Get out a large mixing bowl. Place raisins, pecans and sesame seeds in bowl. Set aside for later.
  • 2. Place water, peeled bananas, vanilla, cinnamon and sea salt into your high speed blender. Once blending, add chopped carrots and dates. Mixture will be pretty thick. Try to avoid adding any extra water (besides the initial quarter cup). Blend until nicely combined and smooth, like a smoothie.
  • 3. Try to do this step quickly: Add chia seeds to blender mixture and blend well. Since the mixture is already quite thick, your chia seeds might get stuck at the top of the mixture. If so, turn blender off and create an air pocket down the side of the mixture. Also, use your Vitamix tamper (big tool for mixing, like a big spoon) if you have one. Start blender on low again and increase speed. (Remember that chia seeds will thicken the mixture even more so work fast!)
  • 3. Once your mixture seems as smooth as you can get it, find the mixing bowl that you set aside in step 1. Now, pour/spoon blender mixture on top of rasins, pecans and sesame seeds. Mix with a spoon. This should now resemble regular, Standard American Diet (SAD) banana bread batter.
  • 4. Line two dehydrator trays with parchment paper or teflex sheets. (Do not use wax paper! It'll stick and be a disaster!)
  • 5. Pour half of raw banana bread batter onto each tray. Smooth batter out with the back of a spoon (or with a palette knife/cracker spreader). Batter should be a 1/4 of an inch thick or a bit less. The thinner the batter is the better it will dehydrate, although you don't want it too thin because you want some moistness in the middle like "raw banana bread slices" not like dried out "banana crackers or cookies" if you know what I mean!
  • 6. Dehydrate on high for 1.5 hours. Reduce temperature to 105 degrees and dehydrate your banana bread for another couple of hours. Once it seems to be holding together and drying out, score lines into the crackers with a knife so that you can more easily break them up later.
  • 7. Keep dehydrating. At some point once they appear to be holding together very well you’ll want to remove the parchment paper, flip them over and finish dehydrating them. (You want to remove the parchment paper so that the air can flow around better without being blocked by the parchment paper.)
  • 8. One you've flipped over your banana bread slices, keep monitoring based on how dry/moist you want your banana bread slices to be. Dehydrator times and temperatures can vary greatly so I urge you to check this raw banana bread recipe quite frequently. Don't be afraid to taste test, especially if you are new to dehydrating.
  • 9. Once your banana bread is done, remove from dehydrator.  Eat some right away, and let the others cool. If you want some extra excitement for your banana bread, you can top it with a cream-cheese like spread made from cashews. Enjoy this raw banana bread recipe!

The Rawtarian's Thoughts

By The Rawtarian

Raw banana bread recipes are comfort food for me. I was raised on banana bread, carrot cake and zucchini bread, and I love all those tastes. So I've been enjoying recreating my favorite childhood flavors, starting with this raw banana bread recipe.

This is basically an easy raw banana bread recipe in terms of procedure--just blend everything together, add the "mix-ins" (raisins, etc) and then dehydrate. However, timing is very important because this raw banana bread blender mixture is pretty thick, and when you add the chia seeds the mixture will thicken even more, so you have to work fast to make this work. Don't be intimidated, it's very easy. You just have to be aware that you need to work a bit faster than normal when making this raw banana bread recipe, for example, have all your ingredients out on the counter and don't clean up until everything is in the dehydrator.

You can certainly serve this banana bread recipe on its own, or topped with almond butter or honey, or even topped with a delicious raw white icing that resembles cream cheese icing.

Nutrition Overview

A++grade
  • This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.
  • This recipe is a good source of Vitamin B6.
  • This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, and Vitamin A.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

116 votes
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Hi Laura J, just wondering if by "waxed paper" you mean the non-stick baking paper? This is what I tend to use in my dehydrator but I haven't tried anything too runny before :P

Posted from The Rawtarian's Raw Recipes App

102 votes
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I really like all your recipes specially that Im new in this raw food diet. I want to ask if what is cinnam and what is the possible substitute for this, I really want to try this Raw Banana Cake recipe but I dont know what is this cinnam. Thank you...

81 votes
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Hi Lizzie, yes, that is totally what I mean! (parchement paper or baking paper)

All

42 votes
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Oh. My. Stars! This was so easy and it's so delicious that it is difficult to wait for it to finish dehydrating. It also makes the house smell wonderful!

Posted from The Rawtarian's Raw Recipes App

37 votes
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Hi Rache'l! You are adorable :) So glad you like so far!

51 votes
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This looks like a good recipe but what temperature is "high" for 1.5 hours?

58 votes
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High is about 145F

54 votes
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Thank you so much! I wanted to make sure, I remember years ago that high was 110 and it took me a days to make things.

48 votes
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Mallory, glad I could help! :)

57 votes
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Hi! How long will the bread last (if it's not devoured right away)? Thanks!

49 votes
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Hi Susie,

Up to 5 days in the fridge or 2 weeks in freezer

53 votes
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I don't have any raisins, could I just substitute with more dates or would that ruin it?

Posted from The Rawtarian's Raw Recipes App

56 votes
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Hi Tracey,

In this recipe the raisins are used for texture/chunkiness in the bread. You could use finely chopped dates instead, or chopped apricots or dried cranberries or just omit the raisins completely without any substitutions.

Hope this helps!

57 votes
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ChrissiFisher's Review

Raw banana bread recipe
5
5 out of 5

This is our second time making and it's delicious! I skip the sesame seeds and replace with unsweetened shredded coconut. My 4 year old loves it!

53 votes
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Your 4yo is lucky to have you uncooking up a storm, Chrissi :)

102 votes
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I really like all your recipes specially that Im new in this raw food diet. I want to ask if what is cinnam and what is the possible substitute for this, I really want to try this Raw Banana Cake recipe but I dont know what is this cinnam. Thank you...

Top Voted
59 votes
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Hi Anje,

I am sorry about that, it was simply a typo for cinnamon! I have corrected it now though. Thanks for your comment or I wouldn't have noticed it!

Hugs,
Laura-Jane

116 votes
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Hi Laura J, just wondering if by "waxed paper" you mean the non-stick baking paper? This is what I tend to use in my dehydrator but I haven't tried anything too runny before :P

Posted from The Rawtarian's Raw Recipes App

Top Voted
81 votes
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Hi Lizzie, yes, that is totally what I mean! (parchement paper or baking paper)

Top Voted
29 votes
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had the banana bread with almond butter. it was delicious even though I forgot to crumble the almond halts.
The thing about this raw food is that it is so satisfying that you eat less and have more energy. It's great!

27 votes
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Hi Joe! I feel the same way. It is for this reason that over time eating healthily doesn't have to be as expensive as it seems - because the food is quite nutrient rich so less feels like more. (except when it comes to eating fresh fruit or salad - I can eat huge punchbowls of each!)

23 votes
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made this bread and had it with raw almond butter -delicious

30 votes
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Hi Joe, you are trying lots of good stuff! I like this one too.

Definitely nice combo with the almond butter. I don't think I've combined myself, but knowing both tastes I can combine them in my head and know that they would work together - it's a special skill I have ;)

31 votes
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Loved the banana bread. Had it with almond butter. Quick and easy to make!

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Mmm ! Yes to the almond butter on top! Yum Corrina

36 votes
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I made these the other day and love the taste but was wondering about the texture. It tastes almost like a fruit roll-up rather than "bread". Should I have dehydrated longer?

23 votes
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Perhaps next time you could make them a bit thicker and that might do the trick Janae :)

22 votes
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Just made this yesterday and it turned out AWESOME! A huge hit with the hubby and kids. Excited to try more recipes. :)

23 votes
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Hi April, Glad you liked! Anything that is a hit with DH and the kids is a keeper in my book :)

22 votes
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If you have a carrot allergy try shredded zucchinni instead of the carrots

26 votes
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Hi, i can't eat carrots. Can you suggest an alternative for this recipe? Thanks.

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Me and my 3 little girls are eating mostly raw now, but my 4 year old has been unhappy with most of my creations, so I've been buying organic junk food. I made this with the suggested cashew icing, and it's a hit! Thank you for this great recipe.

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Awesome Janie! So glad your 4yo liked :) I call that a success!

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thanks for such a great recipe! made it for the kids but .... hopefully they will have some left over after school as going pretty fast!! :)

19 votes
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we just put a batch in the dehydrator, i'll let you know what me and the kiddo think when it's done! love your site, just found it yesterday :) i like the banana bread being without 2 cups of nuts or full of oils...

21 votes
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In the dehydrator now. Used carrot juice pulp and enjoyed carrot kale juice while I blended. I added coconut, cacao nibs, and walnuts as mix ins. Can't wait!

22 votes
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I tried making the banana bread minus the nuts and sesame seeds yesterday. I found the chia flavor took over the whole recipe and it had a smoky woody taste. Any suggestions?

21 votes
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Are you sure you used chia seeds, and not quinoa? Quinoa do have a smoky woody taste in my opinion and looks sort of similar to chia seeds.

21 votes
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Strange - I find chia seeds to have a bland flavor. Also, I don't recall a smokey taste.

Did you use nicely ripe bananas?

25 votes
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Hi Laura Jane and thanks for what your doing for us with your website. Since I'm going to make some banana bread today and probably some onion bread tomorrow, I was wondering how long I could keep them. I did onion bread before and stored it in a metal box but I didn't really know how long i could keep it that way.
I would also ask if I could put a translation of your banana bread recipe on my blog http://croquonscru.blogspot.fr/ with a link to your website.
Aurore

24 votes
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Sure, go ahead and post on your blog!

You can't really keep recipes for very long unless you dehydrate ALL the moisture out of them (which would make everything really brittle and dry). So onion bread might keep for four days in a sealed container in a cupboard. I would keep banana bread in the fridge - probably for up to five days. Or you could freeze it

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For vanilla, do you use a typical alcohol-based extract, or do you use glycerite?

24 votes
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I am not sure what glycerite is. I typically use pure organic vanilla extract  or sometimes vanilla bean (but the latter is expensive so not usually)

25 votes
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I have recently started making raw breads but I am unsure how to store them or how long they will last. Can you please help?

17 votes
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Hi, Do you think I could sub hemp hearts for the chia? I'm thinking part of the reason you need the chia is for the gloopy soluble fibre that it creates when moist.

18 votes
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You are totally right Liz, need chia for the gloop! Try using ground flax instead of chia seeds

HHearts are good but won't give you the necessary gloop :)

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Can I used milled chia seeds instead of chia seeds? That is what I have right now.

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Yeah sure! For this recipe either will work.

(Readers: milled just means ground up finely.)

22 votes
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Hi LJ,
Do the chia seeds need to be sprouted or soaked first??

23 votes
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No!! :)

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Well, I bought a bunch of bananas the other day, and hubby went to the store later and bought more, having not noticed the bunch I had gotten. So, needless to say, I need to get busy and make good use of them. This sounds perfect! Thanks, Laura Jane!

24 votes
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Definitely a great way to use up nicely ripe bananas :)

Good for your hubby, though, for bringing home bananas for you. :) Shows thoughtfulness, regardless of the fact that you already had some on hand.

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