Preheat your oven to 350°F (175°C) or 160°C fan-forced. Line a standard loaf pan with parchment paper or lightly grease it.

In a large mixing bowl, add the ripe bananas and mash them until mostly smooth with a few small lumps remaining.

Add the eggs, oil, maple syrup (or honey), and vanilla extract. Whisk everything together until well combined and smooth.

Add the almond flour, baking powder, baking soda, and salt directly into the same bowl. Stir until a thick, smooth batter forms. Be careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover with foil for the last 10–15 minutes.

Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.