– ¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil – ½ cup honey or maple syrup – 4 large egg – 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas) – 1 teaspoon baking powder – 1 teaspoon vanilla extract – ½ teaspoon baking soda – ½ teaspoon ground cinnamon – ½ teaspoon fine sea salt – 2 ½ cups almond flour
Preheat oven to 325°F. Oil spray or butter the base and sides of your loaf pan, then flour it with almond flour. Avoid skipping this step or your bread may stick! View photos.
Put the oil and honey in a large bowl and mix them together. Mix everything together with a whisk. After you add the eggs, whisk the mixture until it is well blended.
Whisk in mashed bananas, baking powder, vanilla, baking soda, cinnamon, and salt. Finish with almond flour. Stir the batter with a large spoon or spatula to fully incorporate the flour.
Use the ready loaf pan to pour the batter into it. For 55 to 65 minutes, or until a toothpick comes out clean and the middle of the loaf feels pretty springy.
Place the pan on a rack to cool for at least 30 minutes. This bread is fragile when it's still warm. With a butter knife, loosen the bread's edges from the pan. Then, carefully flip the bread over to escape. Cut it up and serve!