Banana Nut Bread (Raw, Vegan, Gluten Free)

My hubby has been in the mood for bananas and bought more than he could use so I thought it would be fun to make some raw vegan banana nut bread to help use some of them up. Luckily I had most of the ingredients on hand and decided to keep it simple as I don't typically have a lot of time to spend slaving away in the kitchen with a newborn. 

I was super pleased and amazed at the consistency this bread turned out! It really looks and feels like it would have been baked! I ended up eating 3 slices of it in no time and decided I'd better start soaking more walnuts in preparation for another loaf. Hehe

One great thing about the ingredients is that there are a few galactagogues (foods known to promote breast milk production): oats, walnuts, chia seeds, cinnamon, and dates. This is a huge bonus for me as I am always looking for ways to help boost my supply. 

I topped my slices with some melted raw tigernut butter that I bought from Tiger Butter Co. Ohmygosh, this really took the bread to the next level and complimented it well. The tiger butter has a bit of a sweet taste to it so it enhanced the bread well and didn't overwhelm the flavor. Definitely recommend! 


Banana Nut Bread (Raw, Vegan, Gluten Free)

Ready in 13 hours

Servings 7 slices (depending on thickness of cut)



  • 1.5 cups raw walnuts, soaked for 6+ hours, then drained & rinsed
  • 1 cups oats (preferably sprouted if raw)
  • 2 tbsp chia seeds
  • 1 cup water
  • 3 bananas 
  • 10 medjool dates (if they are not wet, soak them for 15 minutes before mixing)
  • 3 tbsp psyllium husk
  • 3 tsp Ceylon cinnamon
  • dash of sea salt


    1. Soak your walnuts ahead of time for 6 or so hours. When done, drain the walnuts and rinse a few times. 
    2. Around the same time you soak your walnuts, place the oats and chia seeds in a jar and pour the 1 cup of water over them. Stir, cover, and set aside. 
    3. When the walnuts are finished soaking, place all of the ingredients (walnuts, soaked oats + chia seeds, bananas, medjool dates, psyllium husk, cinnamon, and sea salt) in your food processor. Blend everything until it is well incorporated together. If it seems like your mix is too dry, add a little water, if it is too liquidy, add a little more psyllium husk. 
    4. Scoop dough out onto a teflex sheet (or parchment paper) on top of your dehydrator sheet. Mold dough into a bread loaf shape with your hands. 
    5. Place tray in your dehydrator and set the temperature at 118 degrees F. Dehydrate the loaf for 4 hours in this state. 
    6. After the 4 hours, remove the tray and slice the loaf into slices. You can slice it at whatever thickness you like, however, I have found that thicker slices are easier to work with. I did a little over 1 inch thick. 
    7. Carefully take the slices off of your teflex sheet and place them onto your dehydrator sheet so that it can dehydrate evenly on both sides. 
    8. Place the tray back into your dehydrator at 118 degrees for 8 more hours or until the slices are at the level of moistness/dryness that you personally like. 
    9. When finished, place the slices in an airtight container and store in your refrigerator until ready to consume. The shelf life will vary depending on the moisture, but should last for 3-5 days (if you don't eat them all by then!). 
    10. To warm the bread up before eating, you can place it in your dehydrator at 145 degrees for 5-10 minutes. Enjoy! ☺


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