Preheat oven to 350°F. Grease a 1.5 quart loaf pan or line with baking parchment. In a bowl of a stand mixer, mix the eggs, bananas, agave syrup, coconut oil and vanilla on medium speed until well blended. Mix in almond flour with baking soda and salt in three portions on low speed, mixing well. Scrape down the sides after each addition of dry ingredients. Stir in seeds.
Pour batter in loaf pan and bake for 45 - 50 minutes, until inserted toothpick comes out dry. Place on wire rack and allow bread to cool for 10 minutes before turning the loaf over and removing from pan. Allow to cool completely before slicing. (Recipe♦164)