Preheat oven to 350F and line a metal loaf pan with parchment paper.
In a large bowl, mash bananas with a fork.
Add eggs, vanilla extract, and maple syrup. Mix well to combine.
Add in the remainder of the ingredients - baking powder, baking soda, almond flour, ground flax, cinnamon, and nutmeg. Mix until combined.
Pour batter into loaf pan and bake for 40-45 minutes or until bread is golden brown and an inserted toothpick comes out clean.
Let cool for 10 minutes in the pan and then remove bread from pan and let cool for ten more minutes on a cooling rack.
To make the banana design on top: cut two THIN slices of banana lengthways and arrange them in an infinity pattern. If you simply cut a banana in half, the bread will be too weighed down in the middle and won't bake all the way. Trust me. I made that mistake!Storing: You can store this bread on the counter for up to three days, but I prefer to transfer it to the fridge after 24-48 hours so that it doesn't dry out or start to develop mold (this depends on the climate you live in.) In the refrigerator, this bread should be good for up to a week, but ours doesn't usually last that long before getting eaten up! Freezing: Let your banana bread cool COMPLETELY, either overnight on the counter or in the fridge. You can then wrap your bread with plastic wrap and place it in a ziplock bag to freeze for up to 3 months. Do not slice before freezing as it may dry out. Thawing and reheating: Defrost under refrigeration or on the counter. Reheat in a toaster oven or microwave for delicious bread that tastes like you just baked it!Notes:
9 x 6 Pan: Short, shallow pans work better than a taller, more narrow bread pan for this recipe.
Flour: Do not substitute the type of flour in this recipe.
Sweetener: substitute any other LIQUID sweetener like honey, agave, or other.
See swaps and substitutions in the blog post for more specific recommendations on swaps and substations. Remember baking is a science, this recipe works best if made as is!