Ingredients:

• 2 1/4 cups Almond Flour (Bob’s Red Mill)
• 3 Ripe Bananas
• 2 Large Eggs
• 1/3 cup pure maple syrup (or another low FODMAP liquid sweetener)
• 1/4 cup Olive Oil
• 2 tablespoons lemon juice
• 1 tablespoon Vanilla Extract
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, mash the bananas using a fork or pastry cutter until smooth.
3. Add the eggs, olive oil, pure maple syrup, vanilla extract, and cinnamon. Mix thoroughly using a hand-held mixer on medium speed until well combined.
4. Slowly add the almond flour and mix the batter until smooth.
5. Sprinkle the baking soda over the batter.
6. Add the lemon juice to the batter. You will notice a fizzy reaction; gently fold the ingredients together until evenly mixed.
7. Pour the batter into a parchment paper-lined loaf pan.
8. Bake at 350 degrees F for 45-55 minutes. Cover the loaf pan tightly with aluminum foil at the 20-minute mark to prevent over-browning. This will also help steam the bread, keeping it moist. (If making muffins, they take about 30-35 minutes and may not need foil coverage.)
9. The center of the bread will be slightly soft to touch but will firm up during the cooling process.
10. Place the bread pan on a wire rack and allow it to cool completely before serving.
11. The bread yields 8 servings. Store it in an airtight container and refrigerate.