Preheat oven to 350°F. Grease a 9 in × 5 in loaf pan with your choice of cooking spray. (I use olive oil spray). Set aside.
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 with a fork or whisk. Mix in the mashed banana, pumpkin puree, and vanilla.
Pour the dry ingredients into the wet ingredients and mix/ stir until everything is wet. Set the pumpkin banana bread batter aside.
In a small bowl, make the cinnamon swirl mixture by mixing the coconut sugar, cinnamon and pumpkin pie spice. 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 rest of the batter on top and sprinkle with the rest of the cinnamon swirl mixture. Pat down with a spoon.
Bake for 40-45 minutes or until a tooth pick comes out clean. Cool the banana bread for 15 minutes in the pan. Remove from the pan and cool completely on a plate.
In a small bowl, make the maple glaze by combining the maple syrup, coconut cream and vanilla. Drizzle the glaze over the banana bread.
Cover and store at room temperature for 2 days or in the refrigerator for up to 1 week.