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Who doesn’t love banana bread? It’s a moist, sweet, and cake-like bread that smells like heaven. This raw version lives up to that description beautifully! I have made many raw breads and this combination of ingredients simply is amazing. My husband and I found the balance of flavors and texture to be just about perfect. The most important ingredient is the banana. I am serious :)… you must use RIPE bananas! It effects the flavor of the bread. To see if it is sweet enough, don’t be afraid to taste the “dough” before you shape the loaf and start dehydrating it.
You will notice in the ingredient list that I used 3 different sweeteners. Each one adds a specific type of flavor and sweetness. Dates offer a mild, rich sweetness, which lends a subtle complex flavor. They have a second purpose in the recipe as well, they work as a helpful binding agent. Stevia liquid offers sweetness without a particular flavor profile such as honey does. Stevia won’t affect the texture of the recipe either. Honey has a warm, grounding flavor, the sweetness of which varies due to where it was collected. Be sure to use raw honey because some manufacturers tend to add corn syrup in processed honey. If you are bee-gan (a vegan who doesn’t consume honey) you can use any other sweetener of your choice. Such as raw agave which has a balanced sweetness, with no strong undertones in flavor.
To accelerate ripening bananas at home, you just need ethylene gas. What aisle can that be found on in the supermarket? haha Think I am joking? The produce aisle! Luckily, tomatoes, apples, pears and bananas all produce it at an increasing rate as they ripen. If you put an apple or tomato in a brown bag with bananas, that will speed the ripening. Because bananas produce it, you can place the bananas in a bag to trap the gas and ripen them faster as well. If you use unripe bananas, the bread will taste bland. If you think that bananas only add flavor, you are wrong. The are loaded with; vitamins A, B1, B2, B3, B5, B6, B9, C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc! I will take my supplements in the shape of Raw Banana Walnut Bread, please. Much easier and more enjoyable that a capsule, don’t you agree?
I often find that my raw breads don’t require any type of “butters” or spreads on them because they are so dense and moist but for my sweetheart I made a Coconut Date Butter which compliments the Banana Walnut Bread quite well.
Hand mix in:
Fold the dough, making in into a tight loaf.
Photo below ~ With a serrated knife make cuts on top of the load in the thickness you want.
These are score marks. I usually cut mine in about 1″ thicknesses. Sprinkle crushed walnuts, cinnamon
and dried banana bites (optional) on top.
This loaf is 8″ long, 3 1/2″ wide and 3″ high.
Dehydrate whole at 145 degrees for 1-2 hours. Remove from dehydrator and slice.
Place slices on mesh sheet and continue drying at 110 degrees for 6 hours or longer. You don’t
want to over-dry the bread. It should be firm on the outside and moist inside.