My mom's almond flour banana bread has simple ingredients, plus a great texture and taste that's really similar to typical banana bread. Since bananas are naturally so sweet, this recipe has just a touch of added honey.
In a large bowl, mash bananas and then whisk in eggs. Stir in honey, yogurt, and vanilla until combined.
In a separate small bowl, stir together dry ingredients: almond flour, baking soda, cinnamon, nutmeg, salt. Add the dry ingredients to the liquid ingredients in the large bowl. Stir until almost combined, then add the chopped nuts and stir until combined, being careful not to over-mix.
Pour the batter into the greased or lined loaf pan and bake for 50-60 minutes until the center is firm when jiggled, and a toothpick inserted into the center comes out mostly clean. Cover with aluminum foil during the last 20 minutes of baking if the bread is starting to brown too much.
Run a knife around the edges of the loaf pan to loosen, and then allow to cool in the pan for at least an hour. Carefully invert from the pan and allow bread to finish cooling on a wire rack.
Enjoy right away or wrap leftover banana bread well in plastic wrap or aluminum foil. Store in the fridge for up to 3 days, or freeze the wrapped loaf or individual slices in a freezer-bag for up to 2-3 months.
*I do not recommend substituting any other type of flour in this recipe.