Country Living Banana Bread
Craving a little down-home comfort? Satisfy your soul with this delicious and wholesome cake-like Country Living Banana Bread.
When I took a bite of this bread as I was removing it from the dehydrator it was like receiving a warm, embracing hug from my mama. For a few moments out of my busy day, everything came to a halt, peace flooded my heart, a smile spread across my lips, a song welled up in my throat…
I became so relaxed that my muscles gave way to the tray of banana bread slices and down they went… jolted from my moment of nirvana… my stealth-like Ninja reflexes came to life as I dove towards the ground causing the tray to smack into the fridge with such sheer force, that they gained upward momentum and landed on the kitchen island… as if sliding into home base after popping a home-run ball… the chef yelled… SAAAAAAFE!
Yes folks, these types of kitchen mishaps (AKA catastrophes) take place in my kitchen. Life would be boring without them. Embrace them, regain your composure, dust the almond flour off your shirt and smile like there is no tomorrow.
Have a fun time in the kitchen and enjoy!
- In the food processor fitted with the “S” blade, place the following ingredients: oats, flax meal, psyllium, cinnamon, and salt.
- Pulse together until combined.
- Place the dry ingredients in a large bowl.
- Add to the bowl the nut pulp, mashed banana, date paste, sweetener, vanilla, raisins, and chopped walnuts. Hold off on adding the diced banana chunks.
- With your hands blend till everything is well incorporated.
- Add the banana chunks and gently mix together.
- I didn’t want you to add them in #2 because they would have turned to pure mush. I want the chunks to remain in the bread.
- Shape into a loaf and place on the mesh sheet that comes with your dehydrator.
- Dehydrate at 145 degrees for 1-2 hours. This will create a crust on the outside.
- Remove from the dehydrator, place the loaf on a cutting board and slice pieces to a desired thickness.
- I did mine at about 1/2″.
- Return the bread to the mesh sheet laying the pieces flat.
- Decrease the temperature to 115 degrees (F) and continue to dehydrate for about 6 hours.
- As an indicator if it is dry enough, touch the center of the bread slices.
- You don’t want it to be doughy but you also don’t want the bread to dry out too much.
- You decide on how dry you want the end result to be.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container and in the fridge, for 3-5 days. The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil. Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peak of freshness, so don’t expect this bread to have a long shelf life.
- To warm the bread before eating, place it in the dehydrator set at 145 degrees for 5-10 minutes.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- How does psyllium work in a recipe? Learn more (here).
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.