Bananas: For the best flavor, I recommend using ripe bananas (bananas with brown spots on their skins) as they will be sweeter and have a stronger banana flavor.

Olive Oil: For baking, I prefer using a more neutral-flavored extra virgin olive oil. Alternatively, you can also use refined coconut oil or melted vegan butter instead. If you’re not lactose-intolerant, go ahead and use regular melted butter instead.

Vanilla Extract: I like adding vanilla extract to add extra flavor, and recommend adding it in.

Eggs: Eggs are necessary for moisture and for binding the ingredients, so definitely make sure to add them in. I do not recommend swapping out the eggs for any egg substitutes in this case.

Erythritol: I used erythritol, but you can substitute it with the same amount of sugar, cane sugar, light brown sugar or granulated monkfruit sweetener if you prefer.

Almond Flour: For the best texture, make sure to use blanched almond flour (flour made by processing blanched almonds without their skins) and not almond meal (processed whole almonds).

Ground Cinnamon: Ground cinnamon adds a nice complementary flavor to this almond flour banana loaf, so make sure to add it in.

Baking Soda: Baking soda is the only leavening agent here, and is necessary to helping the batter rise. Alternatively, you may substitute it with 1 teaspoon of baking powder instead.

Storing: To store, wrap the cooled banana bread in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days.