Preheat oven to 350 degrees.
Line a bread loaf pan with parchment paper, with the parchment paper hanging a little over the sides.
Peel and mash the bananas in a medium bowl. Whisk in the eggs, maple syrup, cinnamon, and vanilla.
Stir in the almond flour, Himalayan salt, and baking soda until smooth.
Pour the batter into the pan and spoon tablespoons of the date paste in several spots, swirling it into the batter with a knife. (Tip: so you don't have to keep cleaning your spoon, first put a few dollops of date spread on the batter, then use a knife to swirl them all at once).
Tap the pan on the counter to settle the batter.
Optional to top with chopped walnuts.
Bake for 50-55 minutes or until a knife comes out clean.
Using the hanging parchment paper, transfer the banana bread onto a cooling rack to cool completely.
