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Banana Walnut Bread

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– raw, vegan, gluten-free –

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 is fantastic.   My husband and I found the balance of flavors and texture to be just about perfect.

The most essential ingredient is banana.  I am serious :)… you must use RIPE bananas!  It affects 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 three 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 maple syrup, which has a balanced sweetness, with no strong undertones in flavor.

To accelerate ripening bananas at home, you need ethylene gas.  What aisle can that be found 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.  They 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 than 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.


Dry Ingredients:

Wet Ingredients:

Hand mix in:


  1. In the food processor fitted with the “S” blade, place the following ingredients: oats, flax, coconut flour, cinnamon, and salt.  Pulse together until combined.  Place the dry ingredients in a small bowl and set aside.
  2. In the same food processor bowl, combine the banana, date paste, sweetener, vanilla, and lemon juice.  Blend 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. Add the dry ingredients to the wet ingredients, along with the nut pulp in the food processor, and mix everything well.
  4. Transfer the dough to a cutting board and fold in the walnuts and diced banana.  Shape into a loaf and place on the mesh sheet that comes with your dehydrator.
  5. Score the top of the loaf with a knife. I later use these score marks as a guide in slicing my pieces.  Sprinkle the 2 Tbsp of crushed walnuts on top and gently press them in a bit.
  6. Dehydrate at 145 degrees (F) for 1-2 hours.  This will create a crust on the outside.
  7. Remove from the dehydrator, place the loaf on a cutting board, and slice pieces to the desired thickness.  I did mine at about 1″ thick.  Return the bread to the mesh sheet laying the pieces flat.
  8. Decrease the temperature to 115 degrees (F) and continue to dehydrate for approx. 6-10 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.
    • The bread darkens it as it dehydrates.
  9. Shelf life and storage:  My 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 peak of freshness, so don’t expect this bread to have a long shelf life.
  10. 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).
  • Raw honey isn’t vegan, but I still use it now and again.  Read (here) why I like to.
  • Learn about the beautiful characteristics of Raw Coconut Nectar (here).
  • Click (here) to learn why I use stevia.
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt, and does it 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 flaxseeds for ultimate freshness and nutrition.  Click (here).

Culinary Explanations:

  • 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 essential 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, honestly believe that it is a worthwhile investment. Click (here) to learn what I use.


65 thoughts on “Banana Walnut Bread

  1. Chris says:

    This looks amazing, Amie Sue! Is there any replacement for the almond pulp? I never have almond pulp o hand because I do not get around to making almond milk! What is the purpose of the almond pulp?


    • amie-sue says:

      Hello Chris… you can try almond meal but it might be a bit denser. You could try sprouted buckwheat flour…but I encourage you to make some nut milk, any kind and use the pulp in the recipe. You might a new love for a non-dairy drink. :)

  2. Melania says:

    I accidentally went to your website, and learned a lot from it. I am tring to be a raw vegan. at least one mont and then we will go from there. But thank you very much for your good receips and teaching adwices. I never see bread receipes before. I am just exploring in the” raw world” Good luck to me :)


    • amie-sue says:

      Well Melania, I am glad that you accidentally found my site. If you have any questions, please let me know and i will help as much as I can. amie sue

  3. ben says:

    This is on the menu for next week. Thanks, Amie-Sue.

  4. ben says:

    The recipe is excellent with other fruit-nut combos as well. We’ll be eating persimmon-pecan bread next week.

  5. Tina says:

    Can an oven be used for dehydration of the Banana nut bread (I think 150 is lowest setting)? Or will this make the bread “baked” vs raw? If it’s ok, how long does the bread need to be inside the oven? Thank you.

  6. Valentina Rusu says:

    OMG….I love your website! :)Thank you

    • amie-sue says:

      lol Valentina… thank you, I am so glad that you do. If I can be of help during your recipe exploration here, just let me know. Have a great evening, amie sue

  7. ben says:

    Made this recipe with very ripe persimmons and pecans instead of banana and walnut. Superb! Thank you.

    • amie-sue says:

      OH sounds scrumptious! I wonder if they have any ripe ones where I am right now. I might has to try this. Thank you :) amie sue

    • ben says:

      Looks & tastes like pumpkin bread, with the orange color and the spices. The persimmon season is almost done, so hope you get a few ripe stragglers.

    • ben says:

      Gingerbread that was black with molasses was a mainstay when I was a child. I think I’ve figured out how to make a raw version of that childhood favorite using your recipe here, with a few subsitutions.

      I’m trying out my idea this weekend.

      Thanks, Amie Sue. You’ve opened so many doors for me; I’ve learned so much from you.

      • amie-sue says:

        That is music to my ears Ben! Thank you :) I hope… no I know, it will turn out great. Have a wonderful evening. amie sue

      • Veronica says:

        Hi Ben,

        I am just soaking almonds to make Amie-Sue’s banana bread and I found your comment about gingerbread. I know that it has been a year since you posted this comment but I would be so happy if you would share which substitutions you made to this recipe. I really love a dense, moist gingerbread but have yet to find a combination that works. My efforts at a raw gingerbread have failed, either the flavor is too weak or -more often- too strong, and I just refuse to make a baked version. I have always been good at conventional baking so it is soo frustrating that I can’t make a raw gingerbread that I like!

        I do hope you will read this, but if not, at least I will have the banana bread to look forward to. :)

  8. Michael says:

    Greetings from Portugal, and thank you for a wonderful site. Being new to this approach of food preparation, I am kind of wondering why you can not use a conventional oven set at the same temperature. The dehydrators seem quite expensive. I am not trying to be obtuse, just trying to get my head around the alchemy of it. Thanks

    • amie-sue says:

      Good morning Michael….

      Ohhh Portugal! My husband and I sooo want to visit that area one day. We have honestly talked about it every year and I am sure we will yet get there. :) Now for your question… I have yet to see a conventional oven get to the low temps of 105-115 degrees. That is why all raw recipes are done in dehydrators. The temp needs to stay under those temps in order for it to remain raw and keep the nutrients alive. Do you have an oven there that gets that low?

      When people don’t have a dehydrator yet still want to make some of my recipes, the best advice I can give is to use the oven set at the lowest temp, keep the door cracked and place a fan on the side, blowing over the door (this helps whisk the moisture away) As far as the length of time the recipes will take… will be trial and error since I never “bake” mine. There is a risk of heating it to high and it is no longer raw, but in the end the ingredients used are still far healthier than the commercially made products. Does that help or make sense? Let me know Michael.

      Have a wonderful day, amie sue

      • Michael says:

        An excellent answer indeed that answered all the questions and uncertainty. Thanks for you knowledge and speedy reply. If you head this way. Please feel free to ask away, I know the country well and can probably give you some pertinent advice on areas etc. I am so looking forward to trying your recipes………how brill is that…….thanks again. Michael

        • amie-sue says:

          Your welcome Michael… glad I was of help. I will certainly keep you posted when we head that way. Always good to get the locals tips! Have a great day, ammie sue

  9. Sarah says:

    Just wondering what I could use instead of the oats for this bread? The prep work for the oats (soaking etc) is a bit much work, plus they aren’t raw & we can’t find any raw ones here in Australia. I LOVE the look & sound of this bread, but don’t want to use oats & I noticed not all of your bread use oats, so I am hoping there is a substitute for this one too :)

    Your recipes are great! You have put in so much effort & it shows. I have made a few of your recipes & they have been VERY yummy, so thank you :)

    I look forward to hearing from you soon :)

    • amie-sue says:

      Hello Sarah…

      You can use more almond meal/flour or us almond pulp instead of the oats. :) Thank you for the kind words, I appreciate them. Please let me know how it turns out. Have a wonderful evening, amie sue

  10. bracha says:

    I would like to understand what type of oats you used. Are these the raw rolled oats? And don’t you need to saok them before using them if they are raw? I once tried to soak raw oats and then blend them with some cinnamon for a raw cereal they have such a starchy taste. If you don’t soak them are they better? I am very curious as to how to eat oats raw as I feel it may help me in my aspirations to sticking to more raw foods. thanks

    • amie-sue says:

      Hello Bracha….

      It all depends on what I can get and have on hand. My first choice is always raw oats, but sometimes I can’t get them and will use rolled oats (alway gluten-free). I soak all oats regardless if raw or not. I have seen many recipes on-line that don’t soak the oats… well some soak them overnight but often in milks and then they use the soak liquid in their recipes. Personally, I soak the oats separately overnight, drain and rinse the heck out of them. To me it doesn’t make sense to soak them, releasing the phytic acids into the soak liquid and then consuming that. For me, it is better to be safe than sorry. I hope this helps, amie sue

  11. Marlene says:

    I made the bread yesterday. It was very good. It was a lot darker looking. Do you take the almond skins off before making almond milk? I’m not sure what you are doing different than me. Cinnamon also makes it darker. Your bread looks a lot like bread made in the oven. What am I doing different?

    • amie-sue says:

      Hi Marlene,

      Sometimes I peel my almonds when making nut milk if I want a blonde pulp. It is possible that when I made this, that could have been the case. I don’t remember. I tend to keep nut pulp in the freezer until I get a stock pile. If you want a lighter color in your bread, you can certainly remove the almond skins. It won’t effect the flavor but some people do find that almonds are easier to digest with the skin removed. Not sure if this is an issue. Have a wonderful week! amie sue

  12. Irene says:

    Hi Amie Sue,
    Your website is world class!
    The colors, the photos, the reciepies… the presentation is seriously helemaal TOP as they say here in the Netherlands. :)
    Thank you for making it and offering it to all of us.
    I am pacing around the dehydrator just WAITING for the banana bread to be ready.
    I never have almond pulp, so substituted with sesame pulp.
    The dough turned out a little wetter than the photos you have posted here, but that is because my date paste was very thin. It is working out though, I can tell. It looks fantastic. And, I’m taking your tip, IF I share it, I will not mention that it is raw!
    in thanks, Irene

    Thank you, again, for this recipe! And all the recipes!

    • amie-sue says:

      Golly Irene,
      Thank you soooo much. I just might have to start using that word, helemaal! hehe I bet your bread smells incredible! I love all the amazing aromas that come out of the dehydrator. :) Enjoy and have a wonderful weekend! Keep me posted how the bread turns out. amie sue

  13. Carmen says:

    Hi, i just put my Honey Oat Bread in the dehydrator and i was looking for another bread to make. My question is, if i don’t have almond pulp around, what can i use instead ?

    • amie-sue says:

      Hi Carmen,

      You can try almond flour/meal or oat flour but personally I wouldn’t. The nut pulp helps to give it that perfect texture. :)

  14. Victoria says:

    OMG, you are a genius, lady! I am 90% raw but was getting a bit bored with it, especially missing my bread. Now I am excited again.
    I love your photos. I want to eat EVERYTHING!

    • amie-sue says:

      Awe thank you Victoria! I hope you get re-energized here with new and exciting dishes! Eat up! hehe Have a great evening, amie sue

  15. Linda says:

    Hello Amie-Sue

    Made this recipe. Tastes really really good, looks not as nice as yours does~~ Think I added too much liquid or once again, my almond pulp was wetter than yours is. Took a bit longer to dry~~so what is a few more hours when you are smelling this wonderful odor wafting through the air from your dehydrator, meanwhile mouth watering during this lengthy period of time. HA HA So happy to be eating raw breads again. My taste buds thank you :))

    • amie-sue says:

      Hi Linda… you will start to understand nut pulp the more you use it… when it is to wet or to dry and how to adjust your recipes. I am glad you have it a try though and liked it. :) I think I could smell it too. hehe Blessings, amie sue

  16. Jasmine says:

    I would like to try this recipe, but I want to bake it instead of dehydrating it, as I am not fully raw, and not that keen to be, at this point. I live in a cold country where having a hot meal is welcomed and nice. I an edging towards 60% raw over time. Would I need to vary the ingredients to bake this bread, and could you provide the cooking temperature and time? Thank you.

    • amie-sue says:

      Hi Jasmine, I am sorry but I can’t give instructions on baking these raw recipes because I don’t have that experience and I don’t want to have you experiment based off of my guesses. If you do give it a try let me know. Have a great weekend! amie sue

  17. Travisli says:

    I just recently found your website and LOVE it! I made this bread yesterday and it is wonderful! I loved it all by itself and then spread raw almond butter on top and fell in love again! Thank you for all your wonderful recipes! I can hardly wait to try more!

    • amie-sue says:

      Good evening Travisli,

      You are very welcome. We LOVE the raw breads. I hope you try some more of the recipes. Have a wonderful evening, amie sue

  18. sara says:

    Hi amie-sue,

    I can’t eat is oats even gluten-free one’s. so I’ve chosen 3 recipes to ask you about substitutes + I’ll try to use your examples to figure out other recipes. If I’ve asked too many questions I’m sorry, just let me know.

    For this recipe 1 cup rolled, gluten-free oats, soaked. Instead of oats what Could you suggest e.g. nut flour soaked or ground nuts soaked?


    • amie-sue says:

      Good evening Sara,

      Never worry about asking to many questions. I welcome them and I am here to help you in any way that I can!

      For this recipe, I would use almond or cashew flour in place of the oat flour. Either one of those nuts are neutral in flavor and have a hint of sweetness in them, which will compliment the banana flavors. Does that make sense? When replacing oats in these bread recipes, just think of the over all flavor of the bread and then which nut would best compliment it.

      For nut flours, soak them and dehydrate them, then grind to a flour as best as you can. I hope this helps. amie sue :)

  19. Veronica says:

    Hi Amie-Sue,

    I am just about to make this banana bread. It looks so yummy!

    I will let the almonds soak for another hour then I will make almond milk and the banana bread. I was originally inspired by your Sunday Morning Bread but I don’t have any peanut butter so I decided to try this instead. Can’t wait for the first bite! :)

  20. Veronica says:

    Great recipe! As usual! :) I omitted Stevia and replaced walnuts with pecans and; Yum! I used to bake conventional banana bread when I was a teenager and your banana bread tastes just as I remember it tasting back then. We are all munching on it as I write and the entire family loves it! :)

    Have a lovely week, Amie Sue!

    • amie-sue says:

      Good evening Veronica,

      So happy to hear that this bread was well received within the family. :) Thank you for letting me know, it means a lot. Have a glorious week! amie sue

  21. Joanne says:

    Hi again Amie-Sue, I will be making this bread tomorrow…I noticed that the dry ingredients say 1 cup of soaked oats. I am a bit confused because once these oats are soaked wouldn’t they then be “wet”? I still put these wet oats with the dry ingredients in the FP? Or are these now wet oats supposed to be dehydrated before putting them with the dry ingredients in the FP?? Sorry, a little confusing.

    • amie-sue says:

      Good evening Joanne,

      The oats should have been soaked and dehydrated first. If adding them wet, it might make the batter to wet. I am sorry that it wasn’t clear, I fixed it so it would read better. Blessings, amie sue

  22. Joanne says:

    I must say “Thank you” for your generosity and kind patience towards all of us. Many blessings back to you.

    • amie-sue says:

      Your welcome Joanne, thank you so much for your sweet words. They really mean a lot to me. Have a blessed day, amie sue

  23. khadija says:

    Amie Sue…I just took this bread out of the dehydrator, sliced it and put ot back in. I ate one of the end pieces…heavenly!!! And now, I have to go to bed so that I don’t eat the whole thing beffore it’s done! I used a meyer lemon because that’s what I had. Delicious!!! Thank you for sharing!!

    • amie-sue says:

      Your welcome Khadija :) I just love all the raw breads… so happy that you are too! I hope that you continue to try more of them. Have a blessed weekend, amie sue

  24. vickie Blotter says:

    I have 2 loaves in the dehydrator now. I can’t wait…
    Thank you so much. I love your ideas, your combinations of raw ingredients. Beautiful site. Came to this way of life almost 6 years ago. Its my passion to cook like this for everyone.

    • amie-sue says:

      Your welcome Vicki. I hope you enjoy the bread when it comes of the dehydrator. Keep me posted if you would. :) Have blessed Sunday! amie sue

  25. mae says:

    I normally make recipes I invent, and when I came across your website I decided I’d like to expand my horizons and try another chef’s ideas. Boy oh boy am I glad I did!

    The bananabread recipe I had made up was pretty good, but yours is next level! I’m going to start replacing more of my raw culinary inventions with your concepts!

    Thanks for the new sparkles of creative ideas! I made this recipe last night, and it is WONDERFUL! My loaves of bread sort of turned into Banana Bread Biscotti … which is EPIC!

    Thank you! Can’t wait to try playing with more of your concepts! Your pictures are lovely too!

    • amie-sue says:

      Thank you Mae… reading this really touched me and means a lot. I appreciate that you not only took the time to share this with me… but a true honor that you trusted my recipe(s) and gave them a try. :) Blessings and joy, amie sue

  26. Lisa says:

    Your site is amazing!

    I just made this and the end result had a slight bitterness to it that I didn’t detect in the dough. Any thoughts as to why this might be? I didn’t use the Stevia because I cannot stand the taste but the dough seemed perfectly sweet without it.

    • amie-sue says:

      Hmm, good question Lisa… if anything, my guess would be the oats. I don’t experience that but I can’t think of anything else within the ingredient list that would do that. amie sue

  27. Brandi says:

    Can I use sprouted oat groats for this?

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