Low Carb Banana Bread

Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.
In a large mixing bowl, add the soft bananas, eggs, and melted coconut oil. Beat together with an electric mixer until the mixture is smooth and frothy.
½ cup ripe banana, 3 large eggs, 3 tablespoons coconut oil
In a separate mixing bowl, mix together the almond flour, xantham gum, granulated stevia, cinnamon, nutmeg, and baking powder.
1½ cup almond flour, 2 tablespoons xanthan gum, ⅓ cup granulated stevia, 2 teaspoons cinnamon, Pinch nutmeg, 1½ teaspoons baking powder
Add the dry ingredients to the wet and mix until the batter is smooth and completely combined. Fold in the crushed walnuts or pecans.
½ cup walnuts or pecans
Pour the banana bread batter into your prepared baking tin and smooth out the top. Bake for 35 - 40 minutes or until a toothpick inserted in the middle comes out clean.
Remove and allow to cool for 15 - 20 minutes in the tin. When the loaf feels cool enough to be removed, remove from the tin and allow it to completely cool before slicing.