Step 1

Preheat the oven to 350ºF and lightly spray a loaf pan with oil. I also like to line it with parchment paper, so the bread will easily lift out later. Peel the bananas and mash them on a plate.

Step 2

Add the mashed banana to a large mixing bowl, along with the almond flour, eggs, maple syrup, salt, baking powder, cinnamon, and olive oil. Stir well, until no lumps remain.

Step 3

Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the top starts to crack and feels firm to the touch in the very center, about 50 to 55 minutes.

Step 4

Let the bread cool completely in the pan, then slice and serve. Because this bread is so moist, I recommend storing it in the fridge for the best shelf life, up to 1 week. (I've also left it at room temperature for 24 hours with no issue, if you think you'll eat it quicky.)