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, erythritol and melted coconut oil. Beat together until the mixture is smooth and frothy.
In a separate mixing bowl, mix the almond flour, cinnamon, nutmeg, and baking powder.
Add the dry ingredients to the wet ones and mix until the batter is smooth, with a good consistency and completely combined. Fold in the crushed 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, remove from the tin and allow it to completely cool before slicing.
