Preheat the oven to 350ºF. Grease 2 mini loaf pans (6x3-inches each) with coconut oil or butter.

In a large bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, baking soda, and salt. In a food processor fitted with the steel blade or a blender, process the bananas, eggs, coconut oil or butter, molasses, flaxseed, and vanilla until very smooth. Pour the wet ingredients into the flour mixture and stir to combine thoroughly. Stir in the chopped nuts.

Divide the batter evenly between the pans, smoothing the tops to be even. Bake for about 35 minutes until dark brown and a knife inserted into the center comes out clean. Cool the loaves in the pans for 5 minutes then turn them out onto a wire rack to cool completely before slicing. Store sliced bread in an airtight container in the refrigerator or freezer.