Banana Cinnamon Buns

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So excited to share these fully raw banana cinnamon buns!!  These treats were inspired by Chef Alecia at the Woodstock Fruit Festival this summer.   Throughout the festival, there was an abundance of ripe bananas and one day, these cinnamon buns came out of the kitchen!   As as soon as I got home, I bought a box of bananas to take a shot at making my own buns, along with some yummy bananas slugs!   This recipe only requires six ingredients and will make some awesome autumn treats that will melt in your mouth!  I loved passing these around at a recent party — everyone went BANANAS for them ( sorry I couldn’t resist)!  My favorite part of these treats is that they are sweet, healthy and practically fat free.  You don’t have to worry about over indulging on them!  Plus, you can never go wrong combining bananas and dates, they are a match made in heaven!

When eating bananas or using them in a recipe, it is important to make sure they are nice and spotty.  Spotty bananas turn the starch into sugar, which is what your body’s cells crave for energy.  Letting your bananas ripen will allow them to better digest and aid the nutrients to more easily absorb and transport into to your cells.  Plus, there is nothing worst than eating a starchy banana, yuck!  When people complain that bananas make them constipated and bloated, that is only because they aren’t eating them when ripe.  You want your banana to look like a cheetah!  Enjoy the simple and delicious recipe below!

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Yields 42 Cinnamon Buns

  • 14 Ripe Bananas
  • 2 Cups Medjool Dates (pitted)
  • 1 1/2 Cup Raisins soaked in filtered water (save 1 cup of soaked raisin water)
  • 1/2 Tablespoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/2 Cup Raw Cashews soaked in filtered water

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  1. Slice bananas into thirds (I sliced them right on the banana lines, which I found works perfect!)  Place them on the dehydrator trays.
  2. Once you slice all bananas, dehydrate them on 115 degrees for 3-4 hours or until you can easier rolls bananas without breaking them.  It is important you do NOT over dehydrate them.
  3. Place the dates, 1 cup of raisins, cinnamon and nutmeg into your blender to make the filling.
  4. Reserve 1/2 cup and set aside for frosting.
  5. Spread the filling evenly on the dehydrated bananas and place a few of the remaining raisins on each bananas slice.
  6. Place the 1/2 revered filling in the blender and add cashews to blend for the frosting to spread on the buns.  If you want these to be completely fat free, omit cashews.
  7. You can either eat them as they are or stick them back in the dehydrator for 15-20 minutes.  Enjoy!! Xx

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Comments

  1. They are adorable!!!!! Can’t wait to make them for the family. Thank you so much for sharing this.
    Peace & Raw Health,
    Elizabeth

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  2. Yum, what a great idea. You are so creative. Thank you for posting.

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  3. Reblogged this on Throwing it all to the Wind.

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  4. Hi, can I use an oven for this recipe and how would you adapt the heat, times?

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    • You definitely can, just use your best judgement to figure out the time and temperate. Either way, it’s going to be delicious, the flavor work no matter how you make it! ❤

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  5. Ooh, yumm. What a perfect snack!

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