PREP TIME

20 minutes

Yield

8 cups

4 cups soaked, rinsed, drained and dehydrated raw pecans
4 cups soaked, rinsed, drained and dehydrated raw walnuts
6 ripe bananas, peeled
1 Tbsp ground cinnamon
½ tsp ground cloves
1 tsp ground ginger
½ tsp freshly ground nutmeg
1 tsp high mineral salt

1. Place dehydrated nuts into a large mixing bowl and set aside
2. Place peeled bananas and spices into a blender and blend until completely smooth and creamy
3. Pour banana and spice mixture over nuts and, using a rubber spatula, coat the nuts thoroughly
4. Place coated nuts onto dehydrator trays lined with non-stick sheets and dehydrate at 105°F for 24 hours, or until crispy
5. Stored in a sealed container, Banana Bread Nuts will keep for 2 weeks. If stored in the freezer, Banana Bread Nuts will keep for up to 3 months.

A Note from Alicia:

It’s my annual tradition to make my spiced nuts every holiday season. Often I place them in beautiful tins or pretty cellophane bags and give them as gifts to all of my friends and family. But of course, it’s really important to set aside a healthy stash for yourself, too!

My Banana Bread Nuts are also great on top of morning porridge or oatmeal, ice cream sundaes and more. They are also the perfect snack for those mid-day munchies, or for long hikes in nature. They are delicious and packed with energizing goodness. Nobody will believe that they’re eating nuts, bananas and spices… that’s it!

Enjoy! Sharing is always optional…    😉