Raw banana nut bread


I've been making a lot of raw food lately. Partly because it's easier on my digestive system, but mostly because my oven has decided to heat up to 500˚F any time it's switched to BAKE. Which poses a problem when you're a baker. And when you live on the top floor of a brick warehouse, with 20 foot ceilings. This place gets so hot I could probably instruct a bikram class in here. You know, if I was into torturing myself more than I do already.

Anyway, be sure you use very ripe bananas. If you use anything else, your "bread" will not have a strong banana flavor, nor will it be as sweet. I added oat groats to give it a better texture, but if you'd prefer to add additional nuts, knock yourself out. This would be delicious topped with some cashew cream and drizzled with a little date syrup, but usually I'm too lazy to jazz things up.

And yes, a new oven is being delivered sometime in the near future. Hurrah!


2 cups raw almonds
1 1/4 cup raw walnuts, divided
1/2 cup oat groats
3/4 tsp ground cinnamon
Pinch of fine sea salt
4-6 medjool dates, pitted
2 medium bananas, very ripe

In a food processor fitted with the S blade, blend the almonds, 1 cup of the walnut pieces, oat groats, cinnamon and salt into a fine meal; about 1-2 minutes. Add the dates and bananas; blend until the mixture forms a dough. Remove the S blade from the mixing bowl and mix in the remaining 1/4 cup of walnut pieces with a wooden spoon. Press dough into a loaf pan (or any size pan, really) then cover with plastic and freeze until ready to eat.

Yield: 8 2" cubes