Preheat the oven to 350 degrees.

In a large bowl, mix the almond flour, coconut flour, chia seeds, baking soda, salt, nutmeg, cinnamon, ground cloves, and ground ginger with a fork. Set the bowl aside.

In another large bowl, mix the eggs and maple syrup until thick. Add the pumpkin puree and mashed banana to the bowl and mix well.

Pour the dry ingredients into the wet ingredients and mix.

Pour the batter into a greased 8.9 x 13.2 inch glass baking pan. Pat down the batter to even and smooth it out.

Bake for 35 minutes.

Once you remove the banana bread from the oven, and let it cool a bit, poke large holes into it, so that it can absorb the frosting better. (I used the end of a pair of scissors to do this)

Then, mix 2 1/2 Tbs of cold coconut cream, 2 1/2 Tbs pumpkin puree, 2 Tbs maple syrup, and 1/4 tsp of cinnamon together with a fork.

Top the banana bread in the frosting, while evenly spreading it with a spatula.

Serve each slice of banana bread with an extra splash of maple syrup, a pinch of cinnamon, and dash of chia seeds on top.