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Banana Bread Toast Sticks

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Raw Gluten-Free Banana Bread Toast Sticks with maple syrup

~ raw, vegan, gluten-free ~

I am a bit of a banana bread freak, putting it nicely and mildly.  I don’t know many people who don’t love banana bread. For those of you who don’t… well, I am sorry that you are missing those essential taste buds, because you are missing out on something special and downright comforting.

The Entrepreneur I am

When I was 21, I started a 14-year career in the pharmaceutical and medical equipment business. My first position in the company started in the compounding department, where I learned how to make pills, creams, ointments, etc. This portion of the business was in a separate location, nestled in a quaint building that accompanied many other health practitioners.

One day, the pharmacist and I decided to create a little snack section to feed to surrounding businesses. We ordered in candy bars, chips, soda pops, etc… but it felt too convent-store-like. So I offered to make homemade rice crispy treats and mini loaves of banana bread. They were a hit, and we continually sold out. I can still smell the dreamy aroma of those tiny loaves baking away in the oven.  (sighs in contentment)

When I created this recipe, I was instantly transported into my little apartment kitchen, where the table was filled up with tiny banana breads.  The aroma wafting out of the dehydrator immediately caused my tummy to growl something fierce.  I do highly recommend enjoying these right out of the dehydrator, if at all possible.  Does anything beat warm banana bread? The Banana Bread Toast Sticks hold up perfectly to be enjoyed as finger food if desired. They won’t bend and flop over.  They are dry to the touch on the outside but moist on the inside. They taste amazing with a smear of vegan butter on top or dipped in maple syrup. Shoot, they taste lovely as is. I do hope you give this recipe a try and let me know down below in the comments what you think. Many blessings, amie sue

Amazing Raw Banana Bread Toast Sticks cutting into a pieceIngredients:

yields 16 sticks 


  1. In a food processor, fitted with the “S” blade, combine the almond pulp, bananas, water, maple syrup, cinnamon, salt, ground flax, and raisins.  Mix well, making sure everything is well blended.
  2. Spread the batter 1/2″ thick on non-stick sheets that come with the dehydrator.
    • If you don’t own non-stick sheets, you can use parchment paper but not wax (it will stick).
    • Square off the edges and then score into sticks.
    • Optional:  sprinkle crushed pecans on top.
  3. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees (F) for 4-6 hours.
    • Flip the sheet over onto 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. These are not meant to be cracker crispy.
  4. Store in an airtight container for 5-7 days in the fridge or freeze up to 1 month to extend shelf life.

Delicious Banana Bread Toast Sticks dipping into maple syrupThe Institute of Culinary Ingredients:

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




I wanted to provide a picture of what it looked like as it was ready

to head into the dehydrator.  Isn’t it amazing as to how much it

darkened once dried?! No photo trickery here.

Raw Banana Bread Toast Sticks ready to dry

26 thoughts on “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?


    • 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… https://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:

    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

  10. jacqui says:

    Hello there. My name is Jacqui and I run a lifestyle salon in Australia. We have services such as high end skin treatments but we also have a green smoothie bar and run raw and cooked vegan classes as well as mind and body programs. I was wanting to get your permission to share some of your recipes in class? I would share your details including all details e.g. website/facebook etc. I would just feel better getting your ok before I proceed :-)
    thanks. Ps website is still being finished off but by all means have a look

  11. Jennifer says:

    I don’t have a dehydrator so what how long should I bake in my oven? I know they wouldn’t be considered raw but one step at a time :)

    • amie-sue says:

      Eeeep, hmmm, well I don’t really know. I haven’t tried to bake my raw bread recipes. You will have to experiment and if you do, please keep me posted. Blessings, amie sue

  12. wellness says:

    Hi Annie-Sue!

    Been looking for a raw banana nut bread (not too sweet)…just two quick questions about this recipe. If I left out the raisins would this cause too big of a problem with the recipe? And, could I lessen the maple syrup to maybe 1/8 cup, and add more water instead?

    Thank you so much for sharing your knowledge.

    • amie-sue says:

      Good evening wellness,
      The beauty of raw recipes that they can usually be altered without too many issues. You can leave the raisins out and decrease the sweetener without any issues. No need to add water to make up for reduction of sweetener… unless the batter is too dry. Keep in mind that moistness level depends on how dry or wet your almond pulp is too. So again, if it seems too dry, add a little water at a time Keep me posted how it goes! blessings, amie sue

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