Set your oven to 350°F (175°C) so it has time to heat up. While it’s warming, lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.

In a large mixing bowl, mash the bananas until there are no lumps. Add the eggs, oil or melted butter, both sugars, and vanilla. Stir everything together until it’s evenly blended.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Whisk them together so they’re evenly distributed.

Add the dry ingredients to the banana mixture a bit at a time. Stir gently until everything is just mixed don’t overdo it, or the bread can turn out dense.

Gently fold in the chopped almonds, along with any other nuts you like (such as walnuts or pecans). Pour the batter into the prepared loaf pan and smooth out the top. If you like, sprinkle some sliced almonds on top for added crunch.

Place the pan in the oven and bake for 55–60 minutes. It’s done when a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, lay a piece of foil loosely over it during the last 15 minutes of baking.

Once baked, let the bread sits in the pan for about 10 minutes. Then move it to a wire rack to cool completely before slicing. Enjoy!