I’m in love with this raw vegan banana bread, it’s so soft and chewy, with just enough sweetness! The best part about this bread, it uses whole ingredients like oats, brazil nuts, flax seed, dates and bananas! I don’t think it gets much healthier than this!
When I make this bread, I want to eat all the dough before it’s dehydrated! It’s so yummy, but I know the texture is out of this world when I dehydrate it, so I manage to save some 😉 I haven’t been keen on the super dense raw foods, they’ve actually become hard for me to swallow, literally. So I have taken this as a message to create lighter raw foods. Although this bread isn’t super fluffy, it isn’t dense either. It’s a really nice in-between.
I asked Dominick if he thought it tasted like real bread, mind you he’s a tough critic, and he said yes! Not a maybe, kinda sorta, but a yes, and I agree it does have a really similar texture.
He makes real deal banana bread that is so yummy, but I find these ingredients leave me feeling heavy and tired. He even makes it with whole grain flour, organic sugar-cane, earth balance vegan butter, applesauce, and bananas; but still it leaves me feeling lethargic.
So I set out to make a completely raw vegan version using a different set of ingredients. Now I can’t stop eating it, I had some for breakfast yesterday and today, and we had it for dessert last night topped with vanilla ice cream. Raw vegan banana bread a la mode, uhhh yes please! After teaching a pole and stretch class I was ready to eat about 10 bowls of that stuff! I’ll probably do the same thing tonight 😉
To make this delicious bread all you have to do is process the oats, brazil nuts and flax seed into a flour. You can do this separately, or all together if you have a powerful blender. I don’t buy these ingredients already in flour because of oxidization. We want fresh flax seed anyways because it tastes richer!
I have found two different sweetener methods that both work well. The one I’ll show you in the recipe below uses dates, because I ran out of coconut sugar. So normally I would use 1/4 cup coconut sugar.
Once all the whole ingredients are processed, we’ll hand mix together all the ingredients.
After it’s all mixed together, we shape it into a loaf and pop it in the dehydrator at 165 degrees for 1-2 hours or until it forms a crust.
You could also use an oven, but the results vary.
Lastly put the bread back in the dehydrator for 3-4 hours at 115 degrees, and it should be ready to eat! When done it should be soft and chewy with a slight crust on the outside. You can eat it at anytime to test wether it is done enough for you.
- 2.5 cups rollled oats
- 1.25 cup brazil nuts
- 1/2 cup flax seed
- 2 bananas
- 1/4 cup agave
- 1/4 cup dates + 1tbsp water = date paste
- 1 tsp vanilla extract or 1/2 vanilla bean
- 1/2 tsp salt
- Process oats, brazil nuts, and flax seed into flour either together or separately, depending on tool used.
- Make dates paste by processing dates and water together.
- Add all of the ingredients to a mixing bowl, mash the bananas, and lightly fold everything together.
- Form a loaf and put it on a dehydrator sheet or baking sheet.
- Dehydrate at 165 degrees for 1-2 hours until crust forms on the outside. Once the bread is firm enough, cut slices.
- Dehydrate slices at 115 degrees for another 3-4 hours or until done. Taste test frequently 🙂
- Store in an airtight container in a cool dark place.