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

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