Start by preheating your oven to 350°. Grab a 9×5 inch loaf pan and line it with parchment paper, letting the edges overhang for easy removal.
In a medium bowl, whisk together the almond flour, cinnamon, baking powder, and sea salt. Make sure to mix evenly.
In a small bowl, mash the ripe bananas up until they’re smooth. The riper they are, the easier (and the sweeter) it will be.
Crack the eggs into a large bowl and whisk until frothy. Stir in the honey substitute, melted butter, mashed bananas, and vanilla extract until smooth.