Preheat oven to 350°F.

Prepare a 9x5-inch loaf pan by lining the bottom with a piece of parchment paper. Lightly grease the sides of the pan and the parchment paper using butter, coconut oil, or ghee.

In a large mixing bowl, mash the peeled bananas. This can be done by hand with a fork or using an electric mixer. Add the eggs, honey, melted coconut oil, coconut milk, and vanilla extract.

In a separate small mixing bowl, combine the almond flour, coconut flour, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and mix until the batter is mostly smooth. Some small banana chunks are okay, but try to evenly incorporate all of the dry goods.

Mix in the chopped walnuts and the apple cider vinegar.

Pour the batter into the loaf pan.

Optional: Slice an extra banana into thin rounds and place them on top of the load. Make sure to leave empty space in the center of the loaf to help with even baking. Dust with cinnamon.

Bake for approximately 45 minutes or until a toothpick comes out clean.

After baking, allow the bread to cool on a wire rack for 10 minutes then flip the loaf pan onto its side and allow to cool for an additional 10 minutes. This will help give your bread an even shape and prevent it from collapsing in the middle.