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

Nutritional score: 95 out of 100
  • 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

NameAmount% 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 %
Source: USDA, The Rawtarian

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Comments and Reviews

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122 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!

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

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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
79 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

242 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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203 votes
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Hi Lizzie, yes, that is totally what I mean! (parchement paper or baking paper)

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57 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!

49 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!)

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

47 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 ;)

49 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

54 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?

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

39 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. :)

36 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 :)

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

43 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.

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

37 votes
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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!! :)

36 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...

39 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!

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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?

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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.

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