I’ve got a bunch of ripe bananas on the counter, beckoning me. Instead of freezing them up, I’m in the mood for banana bread. Here is a post from my former blog that I’m reprinting today to get me warmed up and in the mood for making up some raw-vegan banana bread.
reprinted from mixedthreadsblog.com, March 6, 2012
Banana Bread. I can’t imagine life without it. But it doesn’t always make me feel so great in spite of all the healthy substitutions. In fact, a warm, moist loaf of banana bread is the kind of Midwestern wholesome treat that seems like such a nice thing. I would make it for the new neighbors. I’d make it for the family with a new baby. I’d make it for my daughter. I’d make it just because that bunch of bananas are getting just the right amount of brown spots – ding – ripe enough for bread. One delicious slice would soon turn into two, then three, then, hmmm, maybe I’ll just take a chunk of the crust, and then soon it would be over. Not so great. Several pounds later and I’ve got a problem, and I wonder, “was it the banana bread?”
Enter Victoria Boutenko. I think I’ve written about her before. She is one Raw Mama. When she and her whole family were sick, she came home one day and put them all on a raw diet, cold turkey (but no turkey). She tells her story much better than I and you can visit this amazing woman and her family here. My mother and I have been enjoying her cranberry scones for quite some time, now. In fact, we frequently make them together which I am convinced adds to the happiness it brings us both. Absolutely. Cook Prep together. Eat together. Love together. Sharing good food strengthens bonds.
- 2 cups pecans or walnuts
- 2 cups carrot puree, 2-4 carrots
- 2 cups apple puree, 2-4 apples
- 1 cup flax seed meal (or grind flax seed in high speed blender)
- 4 tbsp agave nectar (or less depending on how ripe the bananas are, more ripe – more sweet – use less sweetener)
- 3-4 ripe bananas
Now here is where I started mixing things in until the batter tasted just right.
- Oat flour
- Ground almonds
1. Using a food processor, grind up the pecans. Add to large mixing bowl.
2. Cut carrots into chunks and puree in processor. Add to bowl.
3. Cut apples into chunks and puree. Add to bowl.
4. Add flax seed meal to bowl.
5. Mash bananas (leave one aside) and add to bowl.
6. Add agave.
8. Place a Teflex sheet or pieces of parchment paper on top of dehydrator screens. Make balls of batter using an ice cream scoop or spoon. I got about 55 scoops out of my batch and used two trays. Dehydrate for up to 24 hours. If you’re not hung up over the food being truly raw, these might work by baking at the lowest oven temp possible. I haven’t tried it, so if you do, drop a line and let me know how it goes.
Eat and share with love.