Preheat oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving two inches of overhang on each side of the pan. Lightly spray the lined pan with oil.
In a medium bowl, whisk together the eggs, mashed bananas, vanilla, cinnamon and honey.
Add the almond flour, kosher salt and baking soda. Whisk until smooth.
Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter.
Bake the banana bread until browned and set, and a toothpick inserted in its center comes out clean, about 50 minutes.
Using the excess parchment paper strips as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
Cool the bread completely on the cooling rack, about 2 hours. Slice into 10 slices, and serve.
*For a keto version, replace the honey with a low carb sweetener such as this, any granulated low carb sweetener, or the equivalent in stevia. To keep the carbs low, I also suggest slicing the bread into 12 slices rather than 10. The keto version has 160 calories, 12 grams of carbs and 3 grams of fiber per slice.