Alright, preheat that oven to 350°F (175°C).

Line your loaf pan with parchment. Butter it if you’re paranoid like me — I’ve had too many stuck loaves in my past.

In one bowl — almond flour, coconut flour, baking powder, soda, salt, cinnamon.

Whisk it a bit, just to make sure there’s no clumps.

In another bowl — eggs, melted butter, sweetener, almond milk, banana extract, and vanilla.

Whisk till smooth. (Don’t freak out if it looks curdled for a second — butter does that sometimes.)

Now pour wet into dry.

Fold it gently.

You’ll get a thick, creamy batter — smells like nostalgia and bad decisions (in a good way).

If you’re adding nuts or chocolate chips, toss ‘em in now.

Pour it into the loaf pan, smooth the top, and slide it in.

Bake for about 45–55 minutes, till golden and firm on top.

If you stick a toothpick in and it comes out clean — you’re good.

Your kitchen’s gonna smell dangerously good by now.

Cool it for 20 minutes (I know, I know — torture), or it might fall apart.

It’s the combo.

Almond flour makes it rich, coconut flour keeps it from being greasy.

The extracts and cinnamon give it that banana bread soul.

Butter makes it taste like… well, comfort.

And because we’re using keto sweeteners, you get all the flavor without the crash.