• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

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 (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.