Triple Chocolate Banana Bread
Prep time
Cook time
Total time
Recipe type: Breads
Cuisine: Raw, Vegan
Serves: 1
  • Dry Ingredients
  • 1 cup plantain flour (2 green plantains dehydrated and made into flour)
  • ⅓ cup flax seeds made into flour
  • 1 + ½ cup sprouted, dehydrated oats made into flour
  • ½ tsp cinnamon
  • pinch ground nutmeg
  • ¼ cup + 1 tbsp cacao powder
  • Wet Ingredients
  • 4 very ripe bananas
  • ⅓ cup soft dates
  • ¼ cup + 2 tbsp filtered water
  • 1 heaped tbsp almond butter, homemade preffered
  • few drops vanilla extract
  • Add-ins
  • ¾ cup rolled oats
  • 8 dried soft figs
  • ⅓ cup raw chocolate drops
  • ¼ cup pecans, optional
  1. Combine all the dry ingredients in a large bowl.
  2. Blend all the wet ingredients in a high-speed blender until smooth.
  3. In your food processor mix dry and wet ingredients and process until well combined. Remove mixture from food processor and transfer to a large bowl.
  4. Place figs, chocolate drops and pecans into a food processor and pulse a few times. No need for too long, so make sure you don’t over process.
  5. Add fig, chocolate, pecan pieces to a bowl of bread mixture, also add the ¾ cup rolled oats and with your hands gently mix together.
  6. Remove dough and form into a loaf or your preferred shape. Add banana slices and gently press down.
  7. Dehydrate at 140°F for 2 hours, this will create a crust on the inside. Decrease heat to 115°F and continue to dehydrate about 3 hours. Remove from dehydrator and slice carefully with a sharp knife. I did mine about ½ inch. Return the bread and continue to dehydrate about 1 hour.
Store in an air-tight container in the fridge for 3 days. To warm a bread before eating, place it in a dehydrator set at 140℉ for 10 - 15 minutes.
Recipe by Deviliciously Raw at