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Raw Banana Bread Toast Sticks

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I am a little loss for words as to what to say about this recipe.  Banana bread…. I mean really, do I really have to explain how amazingly, delicious, delectable, scrumptous and heavenly, this recipe is?!!  After I pulled these sticks out of the dehydrator I gathered them up, tucked them under my arm and headed out the door.  We are in the midst of opening a new store and someone (looks around) has to keep these guys fed!  So, I took them down to the job site and shared them with the tile workers, the electricians, the movers, the designers and anyone else who crossed my path.  The consensus?  YUM!!!   Do you need any further convincing?

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Ingredients: yields 4 1/2 cups batter

  • 2 cups packed, moist almond pulp
  • 3 large mashed bananas, ripe
  • 1/2 cup water
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 2 Tbsp ground flax seeds
  • 1 cup raisins
  • crushed pecans (optional for topping)

Preparation:

  1. In a large bowl combine the almond pulp, mashed bananas, water, maple syrup, cinnamon, salt, ground flax and raisins.  Mix well with your hands, making sure everything is well blended.
  2. Spread the batter 1/4″ thick on the teflex sheets that come with the dehydrator.  Square of the edges and then score into sticks.  Optional:  sprinkle crushed pecans on top.
  3. Dehydrate at 115 degrees for 4-6 hours.  Flip the sheet over on to the mesh sheet and peel the teflex sheet off.  Continue drying for another 4 hours until it reaches the level of dryness that is desired.
  4. Store in an airtight container for 5-7 days.

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20 thoughts on “Raw Banana Bread Toast Sticks

  1. Idapie says:

    O holy balooba that looks scrumptious!!! :)

  2. Laurie says:

    Morning Amie Sue!

    Bananas in the dehydrator are pure nature’s candy, so my mouth is watering reading this recipe! I’m sure the workers can’t wait for the next batch to be brought in. ;)

    I need to try my hand at making almond milk. Haven’t had the experience yet.

    What were the nuts you used that are in the photos – walnuts or pecans?

    Chaustio,
    Laurie

    • amie-sue says:

      Morning Laurie,

      I topped my toast sticks with crushed pecans. I updated the recipe to reflect that. :) I think that you find almond milk so easy to make and quite delightful, specially compared to the boxed versions which don’t even hold a candle to the texture of flavor of fresh. I encourage you to try it and report back, hehe Have a great and happy day, amie sue

  3. Dee says:

    This looks good! So I was pulling out all the ingredients to make this when I noticed the pic shows pecans which are not listed in the recipe. When do I add those in?

    • amie-sue says:

      They just get sprinkled on top if you wish to. I updated the recipe to indicate that. :) Have a great day Dee! amie sue

  4. Sara says:

    I am wondering how many raw almonds it takes to yield a cup of almond pulp?
    Thank you!

    • amie-sue says:

      There isn’t an exact answer to that Sara… but roughly 1 cup of almonds will make 1/2 – 3/4 cup pulp. I normally don’t measure it out. I tend to let my almond pulp stock up in the freezer till I have enough to play around with. Have a great weekend. amie sue

  5. debra says:

    hello amie sue. i have been following your recipes over the past couple months and have tried a handful. i notice that you do not specify the nutritional elements of your items. they all sound scrumptious of course but for example, i am looking at the ingredients of the raw banana bread toast and there appears to be a very high sugar content. it would be helpful to see the nutritional breakdown. thank you for your consideration. i do look forward to seeing your very unique recipes.

    • amie-sue says:

      Good morning Debra,

      Nice to hear from you. I don’t do nutritional data on my recipes… it boils down to time. I am quite busy and do my best to share what I do. Perhaps in the future, I might but until then… if a person really needs to know what the stats are, there are tons of sites to where you can plug the ingredients into and it will generate that for you. I hope you have a glorious day! amie sue

  6. Jaclyn says:

    These sound DELICIOUS!!! I have been inspired to try going *mostly* raw but am finding that the time it takes to make some of these recipes and the length of time they “last” dont coincide with my work and home schedules :( Im trying to find recipes that can be made in bulk and then frozen – if they cant last in the fridge for longer than a few days. Have you experimented with freezing these? Also, is there a possible substitute for almond pulp (I dont make my own milk so I dont typically have pulp)? Regardless, Im so excited to try them!! Thank you so much for all your posts. You are AWESOME!!!

    • amie-sue says:

      Hello Jaclyn,

      I haven’t frozen this recipe yet. It gets eaten too quickly. hehe But I find that most bread and even cracker recipes can be frozen. Just make sure they are in an air-tight container so they don’t absorb any freezer odors. Once thawed, if they soften too much to your liking, pop them back in the dehydrator.

      As far as almond pulp goes… I love the texture that it gives a recipe. You can use whole ground nuts but the recipes will be more dense. So just keep that in mind. Enjoy and keep me posted. I love hearing how things goes with others. Many blessings! amie sue :)

      • Jaclyn says:

        Hi again! I wanted to let you know that a few weeks ago I did try this recipe. I must admit… I modified. I used frozen bananas that were thawed a bit (my fresh bananas were not ripe enough) and ground almond instead of pulp. The result? A gooey version of the bars. The taste? SO GOOD!!! So, they didnt turn out like bars at all (likely because of the frozen bananas – they are much more liquidy and sticky even when dehydrating for a significantly longer period of time) but the taste was divine! I am going to make them again using ripe bananas this time. I also did freeze half the recipe when completed… but I took it out about 3 days later when I had finished the unfrozen batch. It was gone in a week so… no need to freeze in the future! lol! I am so glad to have found your website!! Thank you again!

        • amie-sue says:

          Good morning Jaclyn,

          I really appreciate that you are shared all this. It sounds like it came great too. That is what I love about raw foods. You can really play around with recipes and usually never go wrong. :) Again, thank you. This will help others who might be in the same situation as you in the future. Have a blessed weekend! amie sue

  7. Maureen says:

    I made these the other day and they are fantastic! I couldn’t find my milk bag to make the almond pulp, so used a coffee filter in a strainer. It was messy, but did the trick. I put extra chopped pecans in the batter in addition to the ones on top because I love pecans. I’m having the last few bars this morning with a cup of tea. Heaven! I’ll be making another batch when my bananas ripen. These will be great for Christmas gifts wrapped up with a pretty ribbon…if I don’t eat them all first! Happiest of Holidays! Thank you again for sharing these wonderful recipes and techniques!

    • amie-sue says:

      lol Maureen… will power, will power… you can do it!! But I know how hard it is. hehe Just make enough extra for you. You deserve to be pampered with yummy foods! I just made some special Christmas leathers today and I cut them into 6″ strips. I had some PArty Pretzel Bags (here is a picture of them… http://nouveauraw.com/equipment/storage-containers/wilton-pretzel-party-bags-20-count/. I slide the leathers in the bags and with some I tied them closed with twine and others I folded the open end over and use a Christmas bow to secure it. They turned out adorable.

      Anyway…. it sounds like we are both having fun making raw gifts in the kitchen. :) Have a blessed week Maureen! amie sue

  8. Fiona says:

    I made these today, or a slightly tweaked version anyway! I had no almond meal so whizzed up some soaked cashews and added some cocoa powder. The batter was a bit too sloppy so I added some ground oats. They’re a real winner! They have taken ages to dry out, but I’ve just checked the temperature of my dehydrator, it’s out by 10degC, so that would explain why it’s taken forever! Thanks for a great recipe, I’ll be making them again.

    • amie-sue says:

      Good job Fiona. :) I applaud you for stepping out and playing around the with the recipe, using what ingredients you had available to you. It is how we learn. :) Have a glorious day, amie sue

  9. Lynn D says:

    Hi
    this looks good. was on SCD to heal digestion and ate too many almonds;almond butter. it is quite high in oxalates that might not be good for some(some people also make them). so Very slowly reduced high oxalate foods and found it helpful. but today woke up with Very tender skin and wondered if shingles so also need to cut back on high arginine low lysine foods , as would probably eat Lots of this recipe.

    • amie-sue says:

      Good evening Lynn,

      I understand. When we have to restrict our diets, we tend to eat the “safe” foods over and over… and over time it can cause disruptions in the body (just like you are experiencing). As your body heals, hopefully you will be able to reintroduce them and eat a diet that is rich in variety. Many blessings Lynn. amie sue

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