Fluffy, moist and delicious paleo banana bread made with almond flour and sweetened mostly with banana.
Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
Add all of the ingredients for the banana bread to a blender. Blend until completely smooth, but be very careful not to over-blend. (Note: If you prefer using a mixing bowl over a blender, simply mash the bananas in a mixing bowl, whisk in the eggs and pure maple syrup, then proceed to mix in the remaining ingredients.)
Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter into an even layer.
Bake for 50 to 55 minutes on the center rack of the preheated oven, until the edges of the bread are golden-brown. Turn off the oven and allow bread to sit in the still-warm oven another 10 minutes.
Allow bread to cool for 30 minutes before releasing it from the loaf pan and cutting into slices.
*You can also use hazelnut meal