Recipe 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.
Recipe Photos
Nutrition Facts
- 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.
Amounts per 105 g (4 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 169 | 7 % |
| Protein | 3 g | 6 % |
| Fat | 6 g | 7 % |
| Carbohydrates | 29 g | 9 % |
| Dietary Fiber | 5 g | 16 % |
| Sugars | 16 g | |
| Calcium | 80 mg | 8 % |
| Iron | 1.4 mg | 10 % |
| Sodium | 23 mg | 1 % |
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Comments and Reviews
Top voted
Lizzie V
Jun 27, 2013
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
anje
Aug 14, 2013
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...
The Rawtarian
Jul 08, 2013
Hi Lizzie, yes, that is totally what I mean! (parchement paper or baking paper)
All
yummydates
Jan 20, 2022
kristaharp's Review
Raw banana bread recipe
This was AMAZING. I literally was eating it out of the dehydrator as it was getting dry, it's so good warm! I didn't want raisins or sesame seeds in it, so I just left those out and doubled the walnuts. I also used (thawed ) frozen bananas instead of fresh ones b/c that's all I had. They were super mushy once they thawed, but they still worked just fine since they were all getting blended up anyways. This is going into my raw rotation for sure. Thank you Laura J for making these recipes so accessible and easy to follow.
sydneyt
Apr 17, 2019
Why is it that high heat is consider raw vegan?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 22, 2019
As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.
However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.
I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually *get* to the temperature that the dehydrator air is at so it is still safe for raw foodists.
One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes :)
amberl7590
Aug 27, 2017
amberl7590's Review
Raw banana bread recipe
The banana bread is delish will it work without the raisins I am thinking of trying it without raisins next time
The Rawtarian
Aug 28, 2017
Yes, it'll work fine without the raisins, since they are just there for added texture in this recipe. :)
amberl7590
Aug 26, 2017
I am making this bread now will let you know how it turns out
The Rawtarian
Aug 28, 2017
I'd love to know what you think! Did you use the raisins?
zil
Sep 13, 2016
Hi Laura!
This recipe looks awesome! I am going to try it out right away. But I wonder if the nutrition facts shown below, are for one serving (1 out of 15)... Because I will use this for lunch, then I'll know how many slices I'll have to take with me.
You're website is really amazing.
All the best! And thank you in advance
The Rawtarian
Nov 03, 2016
Hi Zil!
Yes, you are correct. There are 15 servings in this recipe, and the nutritional info is for 1 serving.
Mary one
Jul 06, 2016
Can you use persimmon pulp in place of the bananas? Thank you
The Rawtarian
Jul 09, 2016
Hi Mary One!
Since bananas make up so much of the recipe, I would not suggest substituting *all* of the bananas with the persimmon pulp, because it will affect the recipe too much (including the sweetness and the creaminess). However, you could substitute *some* of it. For example, up to half of the bananas.
I hope this helps!
Ann Woodhurst
Jan 27, 2016
Ann Woodhurst's Review
Raw banana bread recipe
This was amazing....I shared one piece with my husband and ate the rest....need I say more!!
The Rawtarian
Jan 27, 2016
Haha - one question Ann... Why did you SHARE it???? ;)
Ann Woodhurst
Jan 28, 2016
That is a great question...that's just how I roll! ;-)
The Rawtarian
Jan 28, 2016
Good ;)
Rache'l
Jun 13, 2014
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
The Rawtarian
Jun 13, 2014
Hi Rache'l! You are adorable :) So glad you like so far!
Mallory
Apr 10, 2014
Mallory's Review
Raw banana bread recipe
This looks like a good recipe but what temperature is "high" for 1.5 hours?
The Rawtarian
Apr 11, 2014
High is about 145F
Mallory
Apr 11, 2014
Mallory's Review
Raw banana bread recipe
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.
The Rawtarian
Apr 11, 2014
Mallory, glad I could help! :)
Susie
Mar 24, 2014
Hi! How long will the bread last (if it's not devoured right away)? Thanks!
The Rawtarian
Mar 24, 2014
Hi Susie,
Up to 5 days in the fridge or 2 weeks in freezer
Tracey
Dec 18, 2013
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
The Rawtarian
Dec 18, 2013
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!
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