This is a favorite I had been making for years in my gluten days, luckily it comes out beautifully with almond flour. My little boy calls it 'nana bread.
Nana Bread (SCD)
2 1/2 cups Almond Flour
1 teas Baking Soda
1/2 teas Sea Salt
2 small or 1 large Banana, very ripe
1/3 cup Honey
1/4 cup Butter, melted (for cf use 1/4 cup Oil)
3 Eggs, lightly beaten
Zest from 1 Orange or Tangerine or 2 Clementines
1 teas. Vanilla Extract
1 teas. Lemon Juice
2 teas. Cinnamon
1/2 cup dried Cherries or Cranberries (optional)
1/2 cup Pecans, chopped (optional)
Oven preheated to 345 degrees. Grease a 4" X 7" loaf pan (I use Ghee). Lining with parchment paper works best.
In a small bowl, combine almond flour, baking soda and salt.
In a large bowl, mash bananas. Add honey and melted butter, stir until combined. Add eggs, vanilla and lemon juice and mix. Add zest and cinnamon. Blend in flour mixture and combine. Stir in dried fruits and chopped nuts (optional). Pour into prepared pan and place in oven. Bake 40-50 minutes. Test with a toothpick.
I am in the habit of putting my loaf pan on an aluminum cookie sheet while baking so I'm not sure how that affects the cooking time. Too many years of experimenting and having pans overflow has given me this habit.