Cooking spray for the pan(I use avocado oil spray)
3large very ripe bananaswell mashed (1.5 cups)
2cupsblanched finely ground almond flour
¼teaspoonDiamond Crystal kosher salt
Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an 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, and sweetener.
Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the 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 dry, 40-50 minutes.
Using the excess parchment paper 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 it into 12 slices and serve.
*For a keto version: Use just two bananas; replace the honey with 2 tablespoons of any sugar-free sweetener or the equivalent in stevia, and bake the bread for just 30-40 minutes (the batter will be drier with just two bananas). The keto version has 150 calories, 10 grams of carbs, and 3 grams of fiber per slice.