Imagine sinking your teeth into a moist, flavorful slice of banana bread that not only satisfies your taste buds but also nourishes your body with wholesome ingredients. This Raw Vegan Banana Bread recipe is a delightful treat that’s perfect for any time of day.
Picture enjoying a slice for breakfast with a cup of hot tea or coffee, packing it in your lunchbox for a midday pick-me-up, or indulging in it as a guilt-free dessert after dinner. This banana bread is not only delicious but also incredibly nutritious, making it a win-win for your taste buds and your health.
My personal favorite is enjoying it as a snack during long road trips, bringing back memories of childhood adventures.
Servings: 10
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Cuisine: Vegan
Ingredients:
- 2 cups raw walnuts
- 1 cup raw almonds
- 1 cup dates, pitted
- 2 ripe bananas
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Equipment/Utensils Required:
- Food processor
- Loaf pan
- Parchment paper
Instructions:
- Start by lining a loaf pan with parchment paper, ensuring that there is some overhang on the sides for easy removal later.
- In a food processor, combine the walnuts and almonds. Pulse until you have a coarse meal-like texture.
- Add the pitted dates, ripe bananas, almond milk, vanilla extract, ground cinnamon, and sea salt to the food processor.
- Process the mixture until it forms a thick, sticky dough.
- Transfer the dough to the prepared loaf pan and press it down firmly and evenly.
- Cover the pan with plastic wrap and place it in the refrigerator to set for at least 2 hours, or until firm.
- Once the banana bread has set, remove it from the loaf pan using the parchment paper overhang. Slice and serve!
Nutritional Information (per serving):
- Calories: 254
- Total Fat: 19g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 7g
Raw Vegan Banana Bread
Ingredients
- 2 cups raw walnuts
- 1 cup raw almonds
- 1 cup dates pitted
- 2 ripe bananas
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Start by lining a loaf pan with parchment paper, ensuring that there is some overhang on the sides for easy removal later.
- In a food processor, combine the walnuts and almonds. Pulse until you have a coarse meal-like texture.
- Add the pitted dates, ripe bananas, almond milk, vanilla extract, ground cinnamon, and sea salt to the food processor.
- Process the mixture until it forms a thick, sticky dough.
- Transfer the dough to the prepared loaf pan and press it down firmly and evenly.
- Cover the pan with plastic wrap and place it in the refrigerator to set for at least 2 hours, or until firm.
- Once the banana bread has set, remove it from the loaf pan using the parchment paper overhang. Slice and serve!
Notes
- Calories: 254
- Total Fat: 19g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 7g
