Gluten-Free Banana Bread (Made with Almond Flour)

• 1/4cup extra-virgin olive oil
• 1/3 cup maple syrup
• 4 large eggs
• 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 1/2 cups almond flour
• 1/2 cup chopped pecans (optional)

Directions:

1. Preheat the oven to 325 degrees. Line a loaf pan with parchment paper and have the sides of the paper overhang so you have something to hold onto when removing the bread.
2. 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.
3. Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
4. Add the almond flour and pecans. Switch to a large spoon or spatula, and stir until everything is fully mixed into the batter. Pour the batter into your prepared loaf pan.
5. Bake for 55 to 60 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean.
6. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm).
7. Place a plate over the pan and turn the loaf upside down onto the plate.
8. Slice and serve!