Prep: Preheat the oven to 350 degrees F and line an 8 ½" by 4 ½" loaf pan with parchment paper by cutting on thin piece for the pan's length and one thicker piece laid on top of the first for the pan's width. Make sure they extend a few inches past the pan's edges for easy removal of the finished bread.
Mash: Peel the bananas and mach them in a mixing bowl using either a potato masher or a large fork. It's fine to leave them a bit chunky if you're like me and like larger bits of banana in the final bread. Set aside.
Make the batter: Combine the almond flour, baking soda, sea salt and cinnamon in a medium mixing bowl and use a whisk to incorporate. Then in a large mixing bowl, combine the eggs, melted oil and honey and whisk to combine. Fold the dry ingredients into the wet ingredients using a silicone spatula, and then add the mashed bananas and fold once more.
Bake: Bake on a rack in the middle of the oven for 48-52 minutes, or until a toothpick comes out clean after inserting it into the thickest part of the bread.
Cool: Once out of the oven, use both hands to hold the larger parchment paper piece and pull the bread up and out from the pan. Let cool on a wire rack for at least 20 minutes.
Enjoy: Enjoy immediately, or store your bread in the fridge for up to 5 days in an airtight container.