Preheat the oven to 350°F (180°C). Grease the loaf pan with cooking spray, melted butter or light olive oil. Set aside.

In a large mixing bowl, add the dry ingredients (all-purpose flour, granular sugar, baking soda, salt and cinnamon) and mix with a wire whisk until all ingredients are well combined.

In a second mixing bowl, peel the ripe bananas and add to the bowl. Mash the bananas with a potato masher until almost all lumps are gone. Add the remaining wet ingredients (whisked egg, melted almond butter and light olive oil). Whisk until all ingredients are well combined.

Pour the wet ingredients into the dry ingredients bowl. Use a wooden spoon to mix all the ingredients together. Lightly stir until all the flour is incorporated into the wet ingredients, until a chunky batter forms. Do not over mix.

Fold the raisins and chopped nuts into the batter with a spatula. Pour the batter into the greased loaf pan. Use the spatula to scrap the batter out of the mixing bowl.

Place the loaf pan into the preheated oven on the center rack. Bake for 45 to 55 minutes until the crust is a dark golden brown color and a toothpick comes out clean after being inserted.

Allow the banana bread to cool on the stove top or counter for at least 1 hour prior to slicing.