Prepare the Oven and Pan: Start by heating the oven to 350°F. Line a loaf pan with parchment paper or grease it very well. Almond flour tends to stick more than regular flour, so this step really matters. Set the pan aside and let it rest while you prepare the batter.
Mix the Dry Ingredients: In a medium bowl, stir together the almond flour, baking soda, salt, and cinnamon. Break up any clumps with a spoon so the mixture looks even. This step helps the bread bake evenly and keeps the texture smooth from edge to center.
Whisk the Wet Ingredients: In a large bowl, whisk the eggs with both sugars until the mixture looks smooth and slightly glossy. Add the mashed bananas, melted butter or oil, and vanilla. Stir until everything blends into a thick, creamy mixture with a strong banana scent.
Combine the Batter: Add the dry ingredients into the wet mixture. Stir gently until no dry spots remain. The batter will feel thicker than traditional banana bread batter, and that is exactly right. Fold in any add ins slowly so they spread evenly through the batter.
Bake the Bread: Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan in the oven and bake for 45 to 55 minutes. The bread is ready when the center feels set and a toothpick comes out with just a few moist crumbs. Let the loaf cool before slicing.
