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.
Raw Vegan Banana Bread
INGREDIENTS
- 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
INSTRUCTIONS
- 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 🙂
Comments 40
How long does this amazing bread keep??
I’d say about a week, in an airtight container in a cool dark place.
I don’t think oats are raw???
Author
You’re right rolled oats are not raw but you can buy whole oat groats, sprout them, dehydrate them, and then grind them to have the same effect. More work, but if you make a lot of raw recipes that call for oats and do it in bulk, it’s worth it. The trouble is finding truly raw oat groats that will actually sprout in the US. My friend was only able to find raw oats that came in a 50 pound bag and was used as horse feed.
How about using buckwheat groats in place of the oats???
Author
I think that would be a great substitution!
The problem with sprouting oats is that the grains of ordinary oats are firmly seated in the husks. In order to dehull them, the oats are steamed, so they are not raw when you buy them, and of course they can’t sprout.
The only type of oat that can be sprouted is naked or hulless oat (Avena nuda). It is very expensive, at least here in Germany, and not easy to find. I was lucky to find a hobby farmer who sells naked oat by 5 kilo for a good price.
I sprout and then dehydrate them for raw oat bread and other recipes. And now definitely for your raw banana bread! 🙂
Unfortunately I just ran out of sprouted oats, but I REALLY want to try this recipe. So I’m going to try and make it with sprouted buckwheat flour. 😉 I’ll tell you how it came out!
Sorry if my translation is a bit bumpy. The exact definitions of groats, oats, grains, etc. differ somewhat in German and English. I was therefore not quite sure about the use of the terms.
The banana bread is delicious and a great texture. Thank you for sharing your recipe.
How much flour does 2.5cup rolled oars yield please? I have raw oats which I wouldcan like to grind and try this mouthwatering bread 🙂 thanks!
I’m pretty sure you’d get a little over 2 cups of flour. Let me know how it turns out. 🙂 Also I’d love to know where you found them, I always have trouble finding raw oats.
Thanks a lot.for your response! We bought Baukhof certified gluten free oats. I do not know if they’re available in US. Will def try it xxx
This looks great! Is there a substitute for the nuts if you have an allergy?
Hi Ariel! I would say you could use instead 1 cup sprouted and dried buckwheat flour, 1 cup coconut flour, or maybe even 1 more cup of oat flour. Then 1/4 cup or a little less of non-toasted unrefined sesame oil or coconut oil to substitute the oil from the nuts. I think buckwheat flour might be best because its pretty much flavorless and has a nice texture. Coconut flour will change the taste and texture a bit. Oat flour should work well too but may be too redundant. Hope this helps, and if you do end up making it with changes please let me know the results as I know many people who have nut allergies and would benefit from a good substitute recipe. Cheers!
I know my answer comes a bit late, but maybe someone else with a nut allergy will stumble in here, too.
Chufa, also called tiger nuts or earth almonds, are a wonderful substitute for nuts. They also make a great nutfree “nut milk”, known as horchata de chufa. If you kan get chufa for a reasonable price, you should give them a try.
Can this work with another type of nut? Walnuts or cashews or maybe peanuts?
Hey Angel, I would imagine so. Peanut banana bread sounds pretty amazing, I would also try pecans or walnuts, or a mixture of both. Brazil nuts are a little less oily than the aforementioned nuts, so you may need to add more oat flour or bit less nuts to make the texture just right. Let me know how it goes!! 🙂
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Any substitution for the oats?
It’s hard to say without trying but I’d say sprouted and dried buckwheat might work well. Or maybe cashews, or a mixture of both. If you try a substitute please let me know your results!
I tried this bread using cashews and coconut nectar…the remaining ingredients were the same. Very delicious.
Thank you for sharing your adaptation! I’m so glad it turned out delicious. 😊
Oh this looks beautiful. I am amazed to see the structure and lightness of your finished loaf. Many raw breads are so heavy I really don’t enjoy them very much.
I would love to try and reproduce this although my skills are very limited.
I notice that you put the whole bananas in your bowl at the end and then lightly bring the mixture together which is probably key to getting a final result like yours. I want to get this bit right. Do you squish the bananas and bring the mixture together all in one bowl with your hands? I don’t want to purée or over-process as I’ll never get a finished structure like yours.
And how high do you make your loaf?
Many thanks
Helen
Author
Thank you Helen! At the end I put the bananas in with the rest of the ingredients and mash it with a potato masher or a fork. I’d say about 4 inches high is perfect. Hope it turns out well, enjoy!
Thank you so much for you advice. I look forward to making and to eating it!
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Is it possible to dehydrate this in the oven instead of a dehydrator?
Author
It is possible but it might turn out a bit different since a dehydrated blows away moisture. I would say keep the oven door cracked to allow moisture out with your oven at the lowest setting.
I used macadamia nuts instead of Brazil nuts but it was still amazing. Gone within 20 minutes and my family is already insisting that I make it again next week. Thank you for this recipe!!
Author
This makes me extremely happy to hear!
Once you have the mixture, do you put it in the dehydrator by itself just forming the bread loaf? Or do you have to have like a baking mould?
Author
Yes you just form the loaf, no mold necessary. Enjoy!
Totally amazing flavor, loved it instantly. Do you think adding some lemon or lime zest would be allright?
This is amazing! I added zest of a lemon on my second try and it was delicious! Next up is your blueberry pie! 🌱😋
Author
I’m so happy you like it! Thank you for sharing that the lemon zest worked, now I’ll have to try! 😋
Can you freeze the slices to keep longer?
Thanks, it looks like raw essene bread made with sprouted wheat.
Who does not like banana bread!.
First of all I notice that my stomach likes food combining principles,
but if other people can handle the mix of grains & sweets thats’ good
for them. Second, agave syrup is high in fructose, not the heathiest
of choices, and apparently not raw either. I tried consuming it years ago
and found it made me feel spacey. I met another woman who said the same
thing. I would suggest using dates or raisins instead, and maybe some would
enjoy apple instead of banana.
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I cant wait to try this! Can we use anything to sub out Agave besides honey? Thank you!!
Author
Yes, you can use coconut nectar or maple syrup if you’d like! I hope you like it!
Just made this today. Amazing flavor! And texture! I used maple syrup and half almonds/half cashews.