Preheat oven to 350 degrees. Line 8 x 8 inch cake pan with parchment paper
In a medium mixing bowl whisk together almond flour, baking powder, salt, and powdered Swerve until fully combined and no lumps in the Swerve. Set aside
In a large mixer bowl mashed the bananas with a fork until smooth.
Add eggs, oil and vanilla. Beat on low 30 seconds or until fully combined
Carefully add dry ingredients to wet ingredients. Beat on low 10 or just until the dry ingredients are moist. Increase speed to medium low and beat for 30 more seconds or until fully combined and smooth
Scrape down the sides of the bowl and push the batter to the center of the bowl. Pour batter into prepared cake pan and gently tilt the pan back and forth if needed to make sure the batter is evenly distributed throughout the pan
Bake at 350 degrees for 35-40 minutes ( mine took about 37 minutes ) or until golden and tester comes out clean
Remove from the oven. The bread should be golden but will still be soft. It will firm up as it cools. Allow the bread to cool in the pan at least 1 hour or until room temperature and is able to be cut with a knife without falling apart.
Once carefully cut into desired pieces and allow to cool completely before removing.