Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
Before you start, make sure that all the ingredients are at room temperature and measure the flours precisely. Always scoop, lightly pack and level up your measuring cups
In a large mixing bowl, whisk all the liquid ingredients together eggs, melted butter, unsweetened almond milk, banana extract, and vanilla. Set aside.
In a different large whisk the dry ingredients, bowl: almond flour, coconut flour, erythritol, baking powder, and cinnamon. Stir to evenly combine the flours and remove any lumps. You can squeeze lumps between your finger if some appear.
Pour the liquid ingredients onto the dry ingredients.
Stir all the ingredients together with a baking spoon until it forms a consistent bread batter with no lumps. Combine for at least 1 minute to make sure the coconut flour fiber absorbs the moisture.
Stir in half of each kind of nuts into the batter - the remaining chopped nuts are used in the next step
Transfer the banana bread batter onto the loaf pan.
Sprinkle the remaining finely chopped nuts on top of the bread.
Place the loaf pan in the center of your oven and bake at 180°C (350°F), fan-forced mode if you can for 20 minutes. After 20 minutes tent the loaf pan with a piece of foil. This will prevent the top of the banana bread from burning and will allow the middle to bake slowly.
Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the bread comes out with little to no crumbs on it.
Cool down for 10 minutes in the loaf pan, then lift out the banana bread from the pan using the hanging pieces of parchment paper.
Transfer to a cooling rack to cool down completely. It is a thick bread, it usually takes 3 hours to fully cool. Be patient!
Store your bread in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the bread crumb moist.
Enjoy as breakfast, teatime, plain, or with sugar-free chia seed jam.
Freeze the bread slices in an airtight box making sure the slice doesn't overlap (or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on a plate, don't overlap the slices.