Preheat your oven to 325°F (163°C). Generously grease the bottom and sides of your loaf pan with cooking spray or butter, then coat it well with almond flour. Don’t skip this step — it helps prevent the bread from sticking to the pan.
In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.
Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
Finally, add the almond flour to the mixture. Using a large spoon or spatula, gently stir until the flour is fully incorporated and the batter is smooth. Pour the batter into your prepared loaf pan, spreading it evenly.
Bake for 55–65 minutes, or until the center of the loaf feels springy to the touch and a toothpick inserted in the middle comes out clean. Place the pan on a cooling rack and let the bread cool for at least 30 minutes, as it’s quite delicate while warm. Run a butter knife along the edges to loosen it, then gently tip the pan to release the loaf. Slice and serve once cooled.
