Step 1

Preheat oven to 350°F. Line a 8 ½ x 4 ½ inch pan with parchment paper or spray lightly with avocado oil spray to prevent sticking.

Step 2

In a large bowl, combine the almond flour, oat flour, ground flax, baking soda, salt and cinnamon.

Step 3

Puree bananas in a high-speed blender (or mash until completely smooth). Measure out 1 1/2 cups into a medium bowl. Wisk in the eggs and vanilla extract.

Step 4

Pour the banana mixture into the bowl of flour, a gently fold the mixture until just combined – careful not to over mix. Pour the batter into the lined baking dish. Slice a banana down the vertically down center and place on top the banana bread, if desired.

Step 5

Bake 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes, then remove and transfer to a wire rack to finish cooling completely.

Step 6

The banana bread can be kept in the in an airtight container for 4 days or frozen in slices and kept in the freezer for 3 months.