Prep your pan and oven: Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, letting the sides overhang for easy lifting. Lightly grease the exposed ends.

Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps. You want a thick puree.

Whisk in wet ingredients: Add the eggs, melted coconut oil or ghee, vanilla, and maple syrup if using. Whisk until glossy and well combined.

Combine dry ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Break up any almond flour clumps with your fingers or a whisk.

Bring it together: Add the dry mixture to the wet mixture. Stir with a spatula until just combined. The batter will be thick but spreadable.

Fold in extras: If using nuts, chocolate, or berries, gently fold them in now. Do not overmix.

Fill and smooth: Scrape the batter into the lined pan and smooth the top. For a rustic look, score a shallow line down the center with a butter knife.

Bake: Bake for 50–65 minutes, until the loaf is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.

Cool properly: Let the bread cool in the pan for 15 minutes. Use the parchment to lift it onto a wire rack. Cool for at least 1 hour before slicing to set the crumb.

Slice and enjoy: Use a sharp serrated knife for clean slices. Serve warm or at room temperature.