Banana Dream with Orange Cashew Cream: A Raw Food Recipe from Lisa Mann

Sunday Jul 24 | BY |
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Banana Dream with Orange Cashew Cream, a Recipe from Lisa Mann’s Book, ‘The World Goes Raw – An International Collection of Raw Vegetarian Recipes’

Banana Dream with Orange Cashew Cream – A Raw Recipe from Lisa Mann

This is an adaptation of the classic Mexican dessert, fried bananas. I could eat these for breakfast. And why not? They are so good for you!

I adore this recipe because it uses simple ingredients that are easily found, and it tastes amazing.

Prep time: Five minutes, requires a food processor

Makes 2-4 servings


4 ripe bananas
1/4 cup agave nectar (See Kev’s Note Below)
1/2 teaspoon cinnamon

Slice the bananas into 1 inch slices on a slight diagonal and place on serving plates. Then, drizzle the bananas with agave and a dusting of cinnamon. Set aside.

Orange Cashew Cream

1 cup raw cashews
1/4 cup freshly squeezed orange juice
1/4 cup agave nectar (See Kev’s Note Below)

To make the orange cream, first pulse the cashews in a food processor until they are a fine powder. Add the orange juice and agave and continue to pulse until well blended.

Top each banana serving with a dollop of cashew cream.

For a Change:

Consider using any or all of the following, in addition to, or instead of the bananas:

2 Mangoes, cut into 1/2 inch cubes
2 very ripe pears, cut into 1/2 inch wedges
1 cup fresh seasonal berries

Kev’s Note: Agave has been shown to be quite unhealthy since it is very similar in composition to high-fructose corn syrup. Please replace this sugar with honey (1 to 1) or another sweetener of your choice! Also, know that raw food desserts are not to be abused, just appreciated in small amounts. I did not want to change Lisa’s recipe, so I’ve just added my suggestions. I’m sure it will taste just as good!


About Lisa Mann

Lisa-Mann-HeadshotLisa Mann has spent 20 years traveling the world in search of both fantastic food and great health. She is a clinical nutritionist and has been trained as a French chef and mental health counselor. Lisa delights in presenting raw food that is healthy, delicious, and simple to prepare; where the true flavors of the food can shine. She lives in the Vermont and Italy, where she offers raw food classes, retreats, and nutritional consultations. She consistently inspires others in her ability to make food that tastes delicious and makes you feel delicious as well.

Lisa can be contacted by visiting her website, or by emailing her at:

To check out this recipe and others from her latest book, The World Goes Raw – An International Collection of Raw Food Recipes, by Square One Publishers from Amazon, click here.

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


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  1. Lasse Jellum says:

    No offence, but this has to be the unhealthiest raw recipe I have ever seen, combining three of the most problematic foods common in this lifestyle. Be sure to enjoy it, but please drop the syrup, it does weird things to your liver.

  2. Eric says:

    Agave nectar? Really? I thought that was to be avoided.

  3. Kevin Gianni Kevin Gianni says:

    LOL, you guys beat me to it. See my additional note about replacing agave. We RARELY eat raw food desserts, but I realize that many people who are transitioning need this type of sweetness at first. I see no problem publishing the recipe with the agave replaced for those who want something sweet.

    @Lasse: I disagree that cashews and bananas are two of the three most problematic foods. I’d say you’re right about agave… but raw chocolate and cruciferous vegetables both have deeper complications than cashews and bananas – as long as they’re eaten in moderation. 🙂


  4. Janet Kent says:

    It is very hard to really understand what is right to eat and what is not as opinions vary so much. I agree that agave should be avoided and I would use date syrup made from medjool dates and coconut water (go on someone tell me that dates are bad for you !) and left to stand for a while. As far as bananas are concerned I have had a banana every day for most of my life and I am a pretty healthy 74 yr old and the same goes for my Mother who is now 96 . We couldn’t get bananas during the war years but made up for that since.
    Some people are alergic to nuts but for those who are not then moderation is the key.
    Kevin you do superb job so keep it up.
    Blessed Be.

  5. Candice says:

    Fortunately, there are lots of options for replacing the agave. I really like using dried fruit, as Janet recommends. Right now I use dates, coconut sugar, and coconut nectar more than anything else. Some folks like stevia or maple syrup.

    There’s always a chance that what seems safe today (like coconut sugar) may turn out to be not so good for us, so minimizing added sweeteners in general seems to be a good idea.

    Thanks for making the note about the agave, Kevin.

  6. Lynn says:

    Kevin….Cruciferous vegetables, really? I thought we were supposed to get more of these vegis…I really have a lot to learn. I don’t eat sweeteners right now, but the greens, I don’t understand. I spend a lot of time trying to learn this stuff and the housework and laundry call, so since I am now so confused about what to eat, I am going to do something I know how to do. Clean!! xxoo Lynn

    • Kevin Gianni Kevin Gianni says:

      @Lynn: Yes, overdoing cruciferous veggies (raw) has some interesting effects on people with low iodine and poor health… much worse than people who eat a banana or two a day. If your thyroid is fine, then you can eat a good deal of cruciferous veggies, but if not, many people have some issues with them.

  7. Anna says:

    Looks really good. I am not raw, but I do like the raw desserts, as they taste surprisingly good, plus I don’t tolerate grains that well. I am looking forward to trying this recipe. I do like to treat myself to something gooey & yummy every once in a while.

  8. Helene says:

    OH NO!… Is Kale counted as a cruciforeus vegetable?

  9. Janet Kent says:

    Hello everybody. Greetings from Bonnie Scotland.As I said before,moderation is the key and rotating your greens is very important so that you are not getting too much of any particular compound. Kale (which I use regularly ) has a lot of good things in it even eaten raw in small quantities (as in a green smoothie) but eaten in large amounts is not so good. ALL veg lose some of their vitamins etc when cooke at high temperatures soit is best to lightly steam them.
    Kevin tries hard to tread the middle way and that is why I love his blogs etc. EAT YOUR GREENS just not too much at any one time . Sea veg are fabulous too so why not give them a try. Most of all balance your meals and drink plenty of water. There that is my tupence (or two cents ???) worth of comment for today.. Many Blessings..Jan Kent

  10. India’s ancient health scientists who lived and gave us a legacy of the sciences of health/food/herb/medicine, NEVER EVER WOULD HAVE DREAMED OF A WHITE SUGAR, A POISON, HIGHLY PURIFIED and added with very harmful chemicals. By using this sugar- that got sugar contaminated with wrong processes in the last 25yrs only, due to technological advancements along with the greed to make rich quickly, and today the final product is sugar with total poison. This wrong end product gave result to diabetes.
    Today I hate not only allopathic drugs but also the ayurvedic and all other alternative products coming to the market with the same BACKGROUND IMAGE OF ALLOPATHY – I mean Processes are wrong and India’s most reputed Ayurvedic companies add White Sugar as an ingredient in many drugs.
    Honey brands of India were tested by a nationally reputed Consumer Rights Instn and its Test Labs and found out that there was only ONE TRULY GOOD HONEY without added anti-biotics like tetracycline.
    COMING TO THE POINT, Kev has correctly pointed out the choice of an alternative for
    agave nectar.
    Many many thanks for the A Raw Food Recipe from Lisa Mann. It is a nice alternative for the raw eaters. I also make changes and make raw recipes in my own way.
    I hope you I have not hurt your thoughts!
    A non profit initiative spreading the
    alternative ways of bio-lifestyles.

  11. Marc says:

    Hi All, I’ve grown weary over the years with the deluge of articles and comments telling me what’s NOT good for me (and certainly not just on this site). We spend too much time debating the health merits of fringe items like agave and cacao simply because they’re more exciting to talk about. Apologies if you’ve got a series buried in the archives somewhere, but I’d like to request a series of articles on your every day “boring” whitelist. This would really excite me.

    What do you consume Daily? Weekly? Monthly?
    What salad dressing recipes do you like?

    Give me the boring stuff, it’s the most useful!

  12. Marc says:

    [follow up]
    Just noticed the “8 Raw Foods We Eat All the Time” entry – I’ve got to catch up!

    I was looking for something just like that entry along with the foods you include maybe on a weekly / monthly basis.

  13. Anita says:

    I love how simplific those are and the combo of them – NICE! We use date syrup as pretty much our only sweetener and love it, love, love it! We use the kind you can buy online however. So convenient to have on hand, hard to beat texture and often cheaper then buying the dates to make it. What do you think about it compared to agave?

  14. Rachel says:

    I wonder if this cream would be good on any other fruits or veggies? I bet it would be great on pears! I like the taste of bananas but i tend to not like foods that are as mushy as they are.

  15. Lisa Mann says:

    Hi all. Its Lisa Mann, the author of the recipe here. I am very happy to see all of the discussion about agave as a result of this recipe. Apparently, and unfortunately, mistakenly, a much older version of the recipe had been submitted that contained agave. Like Kevin and many of the readers, I, too, NO LONGER USE AGAVE. This was an oversight on my part that an older version of the recipe had gotten transmitted to you and eventually posted. In my book, I have a small section devoted to “why I don’t use agave.” This recipe, as it is listed in my book, also uses honey as opposed to the agave listed in the recipe, that was mistakenly posted.

    I am sorry that this got submitted accidentally and also that Kevin did not check with me first before posting a recipe with controversial ingredients that required a disclaimer. I do hope you all enjoy this dessert with honey instead of agave-it is delicious!

    • Kevin Gianni Kevin Gianni says:

      Thanks Lisa for this! It seems like you’re blaming me for the mistake as well. I trust that when our editor reviews things that they fit into our philosophy closely. Sometimes they don’t and so I add my notes. 🙂

  16. SUSANA says:

    Check out Steven He feels bananas are too sweet, especially to start the day. Anthing belonging to the kale, cabbage, etc. family should not be eaten raw as an enzyme is negative for the thyroid unless steamed out. Thumbs down to all sweets, except stevia (I think). Everything good for you ends up tasting delicious when the buds recover from the numbing effect of sugar, sweets.

  17. lisa Sjoland says:

    The more I try to undersand the more I am confused.

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