Preheat your oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper. Peel and vigorously mash the bananas in a large bowl. Breaking down the fruit completely ensures the natural sugars distribute evenly, preventing heavy, gummy pockets.
Add the room temperature eggs, oil, maple syrup, and vanilla extract to the mashed fruit. Whisk vigorously until entirely homogenous. Cold eggs will cause the coconut oil to seize, ruining the crumb structure.
Sprinkle the almond meal, baking soda, baking powder, cinnamon, and salt directly over the wet mixture. Gently fold with a silicone spatula just until no dry streaks remain. Over-mixing extracts excess oils, making the bread dense.
Pour the batter into your prepared pan and smooth the top. Bake on the center rack for 45-55 minutes. Check at the 35-minute mark; if browning too quickly, tent loosely with foil. Nut flours burn much faster than wheat flours.
Remove from the oven and let the loaf sit in the pan for 10 minutes. Use the parchment to lift it onto a wire rack. Let it cool for at least 1 hour before slicing. Slicing too soon releases trapped steam, causing it to crumble.
