Preheat the oven to 350 degrees Fahrenheit.  Spray a 9×5” loaf pan with cooking spray and line one way with parchment paper for easy removal later.

In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, cinnamon, and salt.

In an electric stand mixer bowl fitted with a whisk attachment, add the mashed bananas and almond butter.  Mix on low speed.

With the mixer running, add the eggs, vanilla extract, and stevia extract.  Add the almond milk last.

Turn off the mixer and scrape down the sides of the bowl.  Dump the dry ingredients into the stand mixer and return mixer to low speed.

Increase the mixer speed to medium.  Mix until the ingredients are fully incorporated.

Scoop 2½ cups of the batter into another bowl.  To that, whisk in the matcha powder, turmeric, and almond extract.

Pour ⅓ of the original batter into the prepared loaf pan, then ⅓ of the matcha batter, then ⅓ of the original, etc. repeating until all the batter is used up.  Use a knife to swirl the two batters to create the marbled effect.  Bake for ~1 hour + 20 minutes, or until the surface springs back when tapped.

Let cool in the pan for 1 hour, then transfer the loaf to a wire cooling rack to cool completely.  Slice, serve, and enjoy! Store in a tightly sealed container in the fridge for up to 4 days.