Raw Vegan Banana Bread

Raw Vegan Banana Bread | Gluten-free

Amanda Nicole SmithDehydrated, Dessert, Doughs | Breads | Crusts, Gluten Free, Popular, Raw Vegan, Snacks, Vegan 44 Comments

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.

Raw Vegan Banana Bread

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 😉

Raw Vegan Banana Bread

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.

How to make raw vegan banana bread

Print Recipe
5 from 3 votes

Raw Vegan Banana Bread

A soft raw vegan banana bread made with whole grains and nuts.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Servings: 10
Author: Amanda Nicole Smith


  • 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.

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Comments 44

      1. Post

        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.

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        1. 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.

  1. 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!

  2. 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

    1. 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!

      1. Will dehydrating at temp of 165°F still be considered raw? My understanding is that anything above 118°F would destroy the enzymes we seek to preserve and eat.

        1. Post

          Hi Kiki! You are right, however we are not actually heating the ingredients up to 165 degrees that quickly. Starting at 165 for the first couple of hours helps evaporate excess water in the beginning so that you don’t get that sour fermented taste.

    2. 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.

    1. 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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  4. I tried this bread using cashews and coconut nectar…the remaining ingredients were the same. Very delicious.

  5. 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

    1. Post

      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!

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  7. 5 stars
    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!!

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  8. 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?

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  9. 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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