Preheat the oven to 350°F (175°C) and grease a loaf pan.

In a large bowl, mix together the almond flour, tapioca flour, coconut flour, baking soda, salt, ground cinnamon, and pumpkin pie spice.

In another bowl, combine the coconut sugar, olive oil, eggs, mashed bananas, pumpkin puree, and vanilla extract until well mixed.

Gradually add the wet ingredients to the dry ingredients and stir until just combined.

For the swirl, mix together the additional coconut sugar, ground cinnamon, pumpkin pie spice, coconut cream, maple syrup, and vanilla extract in a small bowl.

Pour half of the banana bread batter into the prepared pan, followed by half of the swirl mixture. Repeat the layers with the remaining batter and swirl mixture.

Use a knife to gently swirl through the batter to create a marbled effect.

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.