Preheat the oven to 350°F (176°C) and line a 9 x 5 x 3 inch loaf pan (23 x 13 x 7cm) bread pan with parchment paper.

In a large mixing bowl, mash the bananas with a fork. Add the tapioca starch, vanilla, baking powder, cinnamon, sugar, almond milk, almond butter, and maple syrup and stir until well combined. Stir in the flour until just combined. You don’t want to see any dry specs of flour. The batter should be thick, not watery. If it’s too dry, add a tablespoon (15ml) of milk at a time until you get the desired texture.

Spoon the batter into the bread pan and spread it evenly throughout. Bake for an hour, or until a long wooden toothpick comes out clean when inserted in the center.

Let cool in the pan for five minutes and then lift out with the parchment paper and cool on a wire rack.