Preheat oven to 350?F. Grease a 9 in ? 5 in loaf pan.

In a medium bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, mix the coconut sugar, olive oil, and eggs together. Mix in the mashed banana, pumpkin puree, and vanilla.

Pour the dry ingredients into the wet ingredients and mix until combined. Set aside.

In a small bowl, mix the coconut sugar, cinnamon, and pumpkin pie spice to create the cinnamon swirl mixture. Set aside.

Pour half of the pumpkin banana bread batter into the loaf pan. Sprinkle with 3/4 of the cinnamon swirl mixture. Pour the remaining batter on top and sprinkle with the remaining cinnamon swirl mixture.

Bake for 40-45 minutes or until a toothpick comes out clean. Cool for 15 minutes in the pan, then remove and cool completely on a plate.

In a small bowl, combine the maple syrup, coconut cream, and vanilla to make the maple glaze. Drizzle over the cooled banana bread.