Preheat and Prep: Preheat your oven to 350°F (175°C). Line a small (7 x 3.5 inch / 1 lb) loaf pan with parchment paper, leaving some overhang on the sides to easily lift the bread out later.

Combine Dry Ingredients: In a large bowl, whisk together the almond flour, erythritol (or sweetener), cinnamon, baking powder, nutmeg, and sea salt until well combined and free of lumps.

Combine Wet Ingredients: In a separate medium bowl, use a fork to mash the ripe banana thoroughly. Whisk in the eggs, melted butter, and vanilla extract until the mixture is smooth.

Mix Batter: Pour the wet banana mixture into the bowl with the dry ingredients. Use a spatula to fold and mix until just combined. Be careful not to overmix the batter.

Add Nuts: Gently fold in the chopped walnuts, reserving a small handful to sprinkle on top.

Transfer and Top: Pour the batter into your prepared loaf pan and smooth the top with the spatula. Sprinkle the reserved walnuts evenly over the batter.

Bake: Bake for 40-45 minutes, or until a toothpick or knife inserted into the center comes out clean.

• Baker’s Tip: Check the bread at the 30-minute mark. If the top is browning too quickly, loosely tent it with a piece of aluminum foil for the remaining bake time to prevent burning.

Cool Completely: Let the banana bread cool in the pan for 15-20 minutes before using the parchment paper “handles” to lift it onto a wire rack. It’s important to let the bread cool completely before slicing, as this helps it firm up and improves the final texture.