Preheat the oven to 350ºF and lightly spray a loaf pan with oil. I also like to line it with parchment paper, so the bread will easily lift out later. Peel the bananas and mash them on a plate.
Add the mashed banana to a large mixing bowl, along with the almond flour, eggs, maple syrup, salt, baking powder, cinnamon, and olive oil. Stir well, until no lumps remain.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the top starts to crack and feels firm to the touch in the very center, about 50 to 55 minutes.
Let the bread cool completely in the pan, then slice and serve. Because this bread is so moist, I recommend storing it in the fridge for the best shelf life, up to 1 week. (I've also left it at room temperature for 24 hours with no issue, if you think you'll eat it quicky.)
Nutrition information is for 1 of 12 slices. This will vary depending on how thick or thin you slice it, so this is just an estimate and not a guarantee.I use olive oil in this recipe because it doesn't thicken when it comes into contact with eggs that are cold from the fridge. If you would prefer, you can use coconut oil instead, or you can leave it out if you don't mind a slightly different texture for the bread. (The oil makes it easier to slice, in my opinion.)