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In a medium saucepan, cook the 4 ripe bananas over medium-low heat for 5-7 minutes then add the Kahlua, (then stirring occasionally, until they begin to caramelize and release a sweet, sticky syrup. This step intensifies the banana flavor and adds moisture to the final bread. Set aside to cool slightly.
In a large mixing bowl, cream together the softened butter, granulated sugar, and maple syrup until smooth and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the almond flour, almond meal, all-purpose flour, millet, cinnamon, baking soda, and baking powder. Mix until just combined—do not overmix.
Fold in the caramelized banana mixture and the toasted walnuts, mixing gently until everything is evenly distributed.
Grease the tin with butter or baking spray. Pour the batter evenly into the prepared pan(s), leaving room for the bread to rise. then top it off with reserved crushed walnuts
Bake at 350°F (175°C) for 30-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before removing from the mold.