Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spray a 9×5 loaf pan with nonstick spray.

Place the bananas (with their peel on!) on a baking sheet. Roast for 20 minutes, until they are black. Let cool, then peel. Once cool, mash with a fork.

While the bananas are roasting, whisk together the flour, almond flour, baking soda, baking powder and salt in a large bowl.

In another bowl, whisk together the eggs, sugar, yogurt, olive oil and vanilla extract.

Add the wet ingredients to the dry ingredients. Add in the bananas and almond butter. Stir until the mixture just comes together. Pour it into the loaf pan and bake for 60 to 65 minutes, or until the outside is golden and the center is set.

Let cool completely before slicing.