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Raw Sunday Morning Bread (peanut butter and banana bread)

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Sunday Morning Bread… why did I name this recipe, Sunday Morning Bread?  For some reason it just reminded me of a special treat that might be shared with the family on a Sunday morning.  Throughout the week, our days get away from us and we are lucky to sit down with our families even once a day to share a meal.  Sundays just always remind me of family days, and family days deserve special treats.  I can’t say that I grew up with any Sunday morning traditions but I sure do value quality time spent with loved ones.

How about you?  Do you have any special traditions that take place on Sunday or any other day of the week?  Perhaps it is an activity or a food, if so I would love to hear about them. :)

This bread is more like a dessert.  It is rich in peanut butter with a sweet undertone of banana.   In the photo here on the left, I spread some softened coconut butter on it and boy oh boy, if that wasn’t knee-slapping good!  Just plan, pure coconut butter.  It doesn’t need to be any more complicated than that.  If you really want to enhance the flavors, warm it up in the dehydrator on 145 degrees for 15 minutes.  Nothing like warm, gooey, rich bread.  *inhales deeply*

Now don’t go getting upset with me when I give another suggestion but… you can even toast it. I know, I know… did your mouth hit the keyboard?  All of my raw breads have been toasted, either by Bob or by house guests.  Not always, but a few times and to be honest they toast up nicely.  Now, why would I even suggest such a thing?  Well, because not everybody here eats a 100% raw diet, but they still want to use good quality ingredients in their foods.  Perhaps you eat a very high raw diet but your spouse or child doesn’t.   You might have a hard time convincing them to try a raw bread and I understand that.  Why not meet them half way?  Perhaps in time they would have a better chance of going from store-bought bread to a raw toasted bread and then, maybe, in time liking it in it’s raw form.  It is kind of like a bridge.  Enjoy.

Ingredients: yields 1 loaf

Dry Ingredients:

Wet Ingredients:

  • 3 cups moist, packed almond pulp
  • 1 cup (2 large) mashed bananas, ripe
  • 1/2 cup natural peanut butter
  • 3 Tbsp raw agave nectar
  • 3 Tbsp raw honey
  • 2 tsp vanilla extract
  • 3/4 cup raisins
Peanut Butter Spread:
  • 1/2 cup natural peanut butter
  • 6 Tbsp almond milk
  • 2 tsp ground cinnamon


  1. In the food processor fitted with the “S” blade, process the oats to a flour.  Add flax meal, coconut flour, cinnamon and salt.  Pulse till mixed.  Pour into a large bowl.
  2. Add the almond pulp, mashed banana, peanut butter, agave, honey, extract and raisins.   Mix with your hands till everything is well incorporated.  Depending on how dry your almond pulp is, you may need to add water so the dough sticks together nicely.  If you this, add 1 Tbsp at a time.
  3. In a small bowl create the peanut butter spread but mixing the peanut butter, milk and cinnamon.
  4. Transfer the dough to the teflex sheet that comes with the dehydrator.  I have an Excalibur and I spread the batter to all four edges.
  5. Spread the peanut butter spread on top of the dough, spreading it even to all four sides as well.
  6. Lift one edge of the teflex sheet and start to roll it into a jelly roll.  Do this all the way to the other side.  Slice into 1″ slices and place on the mesh sheet that comes with the dehydrator. (see photos below)
  7. Dry at 115 degrees for about 8-16  hours (F).   You don’t want it to be doughy but you also don’t want the bread to dry out to much.
  8. Shelf life and storage:  My personal recommendation would be to store this bread in an air-tight container, 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 peek of freshness, so eat up.
  9. To warm the bread before eating,  place it in the dehydrator set at 145 degrees for 5-10 minutes.



Spread the bread dough out onto a teflex sheet that comes with the dehydrator.



Now spread the peanut butter batter on top of the dough.



Grab the edge of the teflex (just to get it started ) and start to role the bread dough
into a log shape.



With a sharp knife and gentle pressure, cut the bread into 1″ thick pieces.



Lay the bread flat on the mesh sheets that come with the dehydrator.




How about a Sunday Evening Snack!  Warm up a slice of Sunday Morning Bread in the dehydrator.
Top with a scoop or two of Creamy Raisin Ice Cream and drizzle some raw agave nectar over the top!  YUMMMM



Feeling generous enough to slice it in half and share it?



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15 thoughts on “Raw Sunday Morning Bread (peanut butter and banana bread)

  1. villarosa says:

    Yum!! How do you think it would turn out with almond butter instead of peanut butter? You are amazing with each recipe you present! Thank you!

    • amie-sue says:

      Oh I am sure it would be just fine Villarosa. Almond butter isn’t as strong in taste as peanut butter so that extra layer of flavor will be different but it ought to be yummy too! amie sue

  2. Gayle says:

    This sounds like another good one. Will try it soon.
    You are creative!

  3. RenB says:

    What a beautifulicious bread and the ice cream!!! Lovely!

    Yay! I will get to use the new ice cream machine I received as a gift today! Early this morning I tried the link to the ice cream recipe and it went to a creamy vanilla ice cream. The great thing about that was, I got to explore all of the amazing ice cream recipes you have provided on your site!!!

    Thanks again for sharing your gift with us! Blessings always, Renay

  4. Jeannette says:

    I made this bread this weekend, 1/2 recipe, and it was delicious with a soft moist cakey cookie texture even after dehydrating 48 hours so it was not wet and doughy inside.

    My almond pulp must have a lot more moisture than yours as I needed to add 3 more tablespoons of oats, 2 more tablespoons of chia meal which I used instead of flax meal and finally 1 teaspoon of psyllium husk. Once spread on parchment paper, it was still to soft and gooey to spread the butter or roll so I placed it in the dehydrator for an hour. I then spread the walnut cacao butter and rolled it. I then had to dust the roll with coconut flour so it didn’t stick to my fingers as I cut and placed the slices on the mesh sheet.

    I used walnut butter in both the bread and the butter as walnuts are free for me to pick from 2 mature trees! For the walnut butter I used 1/4 cup of walnut butter, 2 tablespoons of raw cacao powder, 1 tablespoon of maple syrup and at first just 1 tablespoons of almond milk for the right consistency but since I had to dry the dough for an hour before spreading it, it thicken sitting in the fridge so I added another tablespoon of almond milk to make it more spreadable. It was so good that I could have eaten it all there and then instead of spreading it on the bread! I will keep it in mind for other uses.

    • amie-sue says:

      Good evening Jeanette… Thank you for sharing all of that. Much appreciated. And yes, the moisture of the almond pulp can make quite a difference as you found out. But you did great in accommodating that. :) Have a wonderful week! amie sue

  5. Rhondy says:

    Amie Sue

    Greetings Amie Sue,

    This bread looks delicious. I have looked at it several times under your Artisan Bread section when searching for breads, but have longingly admired it and clicked away turning to other tried and true recipes from your collections.

    The health of close friends, family members as well as myself have benefited from employing food combining principles, so I have away from this gorgeous breading due to the bananas in the recipe. However, I keep coming back to it, eyeing it thinking surely there must surely be a substitution for the bananas. I hesitated to ask the question knowing it is a key component: Its name is even in the title.

    I do love bananas, but under the circumstances was hoping I might be able to substitute another ingredient. What do you think? Would coconut butter work? Or maybe carrot puree or pulp? Or might I leave it out all together? I know that it is going to change the flavor profile as you have cautioned with similar questions regarding recipe alterations. The bread seems to have many “standout” qualities and I felt it would still be a winner.

    I wanted to know what you thought about the possible substitutes. Please let me know as I would like to make it for a family morning breakfast (as you have suggested) get-together.

    As always, your raw food creations are winners. I have grown in understanding and gained confidence recreating your recipes and following your expert preparation guidance.

    As usual, thank you and looking forward to hearing from you.

    • amie-sue says:

      Good morning Rhondy,

      Well lets see… I assume all fruits are not an option? I am not to sure I would look to coconut butter as a substitute, how about Young Thai coconut flesh? That would offer up the moisture aspect that would be missing if you took the bananas out. The coconut would pair nicely with the peanut butter. You could also try replacing the cup of mashed banana with another 1/2 cup of almond pulp and 1/2 cup of peanut butter. What do you think of those options? Have a wonderful weekend Rhondy and keep in touch, amie sue

  6. Joseph says:

    How would you specifically make oat milk from bobs red mill rolled gluten free oats, I read your oatmilk page and it didnt say?

    Could please list the steps

  7. Sheree says:

    Hi there Amie Sue

    This bread looks AMAZING!!!!! I am patiently waiting to get enough almond pulp together to make it.

    Wondering…is there a sub for almond pulp that you’ve tried (so I don’t have to wait so long)? If so, great! If not, no worries…I will continue to patiently wait :)

    Thanks so much!

    • amie-sue says:

      Hello Sheree,

      You can always try ground nuts in place of the pulp but personally, I love the texture that the almond pulp gives so I make all my breads that way. You can always experiment but I have spent a lot of time creating these bread recipe…aiming for the best flavors and textures. Have a great weekend! amie sue

      • Sheree says:

        Thanks so much for the response, Aime Sue! I really appreciate it. Looks like I will be patiently waiting until I have all my almond pulp together, before making this bread :) I’d rather make it the “right” way than to try it a different way…especially after all your hard work!

        I’m going to be making the corn nibblers tomorrow. Looking forward to that, too!

        Thanks for such tasty recipes and the responses!

        • amie-sue says:

          Oh you are welcome Sheree. I hope when the day comes that you make the bread that it is everything you expected and more! Have a glorious day and keep in touch. Blessings, amie sue

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