Animal-Based Banana Bread

Prep time: 1 hour     Cook time: 40 mins      Rest time: 20 mins    Total time: 2 hrs

Macronutrients per batch: 152g fat | 128g protein | 261g carbohydrates

Makes: One large loaf

Make it AIP or Dairy-Free: Use animal fat other than ghee or butter

With a base of eggs, pork rinds, and ripe bananas, this animal-based banana bread is moist, dense, and sweetened only with fruit.


What you need to make Animal-Based Banana Bread

Ingredients:

Equipment:

Substitutions

You can substitute the ghee for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor. Either Medjool or Deglet dates will work.


How to make Animal-Based Banana Bread

Prep the dates.

Soak the pitted dates for 1-2 hours in a bowl with water.

Make the batter.

Preheat your oven to 350 degrees.

In a blender, grind the pork rinds into a powder and set aside.

Crack all eggs into a mixing bowl. Separate the whites from the yolks.

Beat the egg whites with a hand mixer until the mixture is frothy and foam-like. This should take about a minute.

Scoop the ghee into a glass container (or whatever you’re using to melt it) on the stovetop. Melt the ghee until it is liquid.

Place the melted ghee, egg yolks, sea salt, and soaked dates into a blender and blend until smooth.

Fold the egg-ghee-date-salt mixture into the bowl with the egg whites. Mix well by hand (not with a mixer).

Place the ripe bananas in the mixing bowl and mash them while folding the batter. It’s okay if there are chunks of banana left in the batter.

Fold in the pork rind powder. Mix well by hand (not with a mixer).

Bake the Banana Bread.

Line your bread pan with parchment paper and place the batter inside.

Bake at 350 degrees for 40-45 minutes.

Once the banana bread is done baking, remove it from the oven and allow the pan to cool for at least 10-15 minutes.

Serve and enjoy! Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Tips to make the best Animal-Based Banana Bread

  • When making the batter, make sure the ghee is melted and the pork rinds are blended to a fine powder. Otherwise, the bars may bake unevenly with some parts more oily than others and come out with pork rind chunks (which I guess could be cool if you like that sorta thing).

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Animal-Based Banana Bread

 

Print Recipe
5 from 3 votes

Animal-Based Banana Bread

With a base of eggs, pork rinds, and ripe bananas, this animal-based banana bread is moist, dense, and sweetened only with fruit.
Prep Time1 hr
Cook Time40 mins
Resting Time20 mins
Total Time2 hrs
Food Type: Dessert
Cuisine: American
Diet Preference: Baked Goods, Bread, Cake, Gluten-Free, Nightshade-Free, Nut-Free, Paleo, Pastry, Snack
Servings: 1 large loaf
Author: Ashley Rothstein

Equipment

  • 9x5 Bread pan
  • Blender
  • Hand mixer
  • Mixing bowl
  • Parchment paper
  • Masher

Ingredients

  • 5 oz pork rinds (the equivalent of 2 EPIC bags)
  • 3 eggs
  • 8 oz pitted dates
  • 3 ripe bananas
  • 1/2 cup grass-fed ghee (or butter)
  • 1/4 tsp sea salt

Instructions

Prep the dates.

Make the batter.

  • Preheat your oven to 350 degrees.
  • In a blender, grind the pork rinds into a powder and set aside.
  • Crack all eggs into a mixing bowl. Separate the whites from the yolks.
  • Beat the egg whites with a hand mixer until the mixture is frothy and foam-like. This should take about a minute.
  • Scoop the ghee into a glass container (or whatever you're using to melt it) on the stovetop. Melt the ghee until it is liquid.
  • Place the melted ghee, egg yolks, sea salt (ASHLEYR for 15% off), and soaked dates into a blender and blend until smooth.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Fold the egg-ghee-date-salt mixture into the bowl with the egg whites. Mix well by hand (not with a mixer).
  • Place the ripe bananas in the mixing bowl and mash them while folding the batter. It's okay if there are chunks of banana left in the batter.
  • Fold in the pork rind powder. Mix well by hand (not with a mixer).

Bake the Banana Bread.

  • Line your bread pan with parchment paper and place the batter inside.
  • Bake at 350 degrees for 40-45 minutes.
  • Once the banana bread is done baking, remove it from the oven and allow the pan to cool for at least 10-15 minutes.
  • Serve and enjoy! Leftovers can be stored in an airtight container in the fridge for 3-4 days.

What I used for this recipe:

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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6 Comments

  1. Melissa
    September 5, 2021 / 7:05 pm

    5 stars
    I can’t thank you enough for this recipe! My allergy toddler can have it with ripe plantain subbed for banana and lamb tallow/avocado oil for ghee. She has so few safe foods that this “cake” is very exciting for us.

    • Ashley Rothstein
      Author
      September 5, 2021 / 7:38 pm

      That is wonderful to hear. 🙂

  2. September 11, 2021 / 11:42 pm

    Thank you. I believe the Holy Spirit can completely heal your body. Sometimes God uses diet and exercise too. Miracles do happen. Keep the faith.

  3. Melissa
    August 10, 2022 / 7:50 am

    5 stars
    This recipe is amazing and a staple for my toddler who has many food allergies. Dairy is a no go so we’ve successfully used lamb tallow, lard, avocado oil, or a combo. We also cannot do bananas so have only ever used ripe plantains. I love a good solid recipe that can take some logical substitutions. My little one loves her “cake!” And I love that it’s nutrient dense.

  4. Erica
    October 3, 2022 / 1:03 pm

    5 stars
    My whole family loves this recipe! Kids toddlers baby and husband approved! Does it freeze well Ashley?

    • Ashley Rothstein
      Author
      October 3, 2022 / 8:53 pm

      Love to hear that! I haven’t tried freezing it, but I don’t see why it wouldn’t freeze well.

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