Healthy, protein-rich breakfast banana bread

I've tweaked this banana bread recipe many times over the years. At different stages I've wanted it to contain much less sugar, then less flour, and I also wanted it to be high in protein since we eat it for breakfast most of the time. 

And I have to say, I think I've found the perfect balance of staying health-conscious, but not being overly restrictive. It still tastes rich and indulgent. But I feel good about my boys starting their day with it.

Sometimes I think I buy bananas just so I'll have an excuse to make this banana bread again. 
I've been making this exact version for the past 6 months and haven't felt the need to change anything else because it is just so good as is. So I figured it was time to share it.

You can make it completely flourless (or gluten-free) by swapping the 1 cup of wheat flour with 1 cup of coconut flour or another cup of almond flour (the bread won't rise/dome quite as high, which is why I use the flour, but it is still very delicious without it). 

Healthy, protein-rich breakfast banana bread

3 very ripe bananas, mashed
3 eggs*

1/2 cup melted coconut oil (or butter)
1 tsp vanilla

1/2 cup brown sugar 

2 cups finely ground whole almonds (or almond flour)

1 cup all-purpose flour (or any whole grain flour)

1 tsp cinnamon

1/2 tsp cardamom

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips or chopped walnuts

Preheat oven to 350 degrees F.
If you are using whole almonds measure about 2 heaping cups of whole almonds and pulse/process them to a fine powder in your food processor. It's ok if it's a bit granular.
In a large bowl, mix the mashed bananas and eggs, then add the melted coconut oil and vanilla.
Then add everything else and mix until well combined.

Pour into a greased bread tin (or for easiest clean up, line the bottom with parchment paper) and bake in the centre of a preheated oven for approximately 60 minutes.

Let cool in tin before removing.

*2019 modification : originally this recipe called for 4 eggs - when I invented it I was trying to increase my children's protein consumption. But I actually find the texture of the banana bread significantly better with 3 eggs. Both versions work perfectly well.