Preheat your oven to 350°F and line a loaf pan with parchment paper.
In a medium bowl, mix mashed bananas, eggs, almond butter, maple syrup, and vanilla until well combined. Set aside.
In a large bowl, whisk together almond flour, baking powder, salt, and cinnamon.
Combine wet and dry mixtures, stirring until well incorporated.
In a small bowl, mix coconut sugar and cinnamon for the filling.
Pour 1/3 of the batter into the prepared loaf pan, layer with most of the cinnamon-sugar mix, then add the remaining batter and top with the remaining cinnamon-sugar.
Use a toothpick to create swirls in the batter.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Allow to cool for an hour before slicing and storing in an airtight container in the fridge for up to 5 days.