Preheat your oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper so that it covers the bottom and the longer sides, leaving some overhang for easy removal. Grease the shorter, uncovered sides with a bit of oil or nonstick spray to prevent sticking.

Peel the 2 large ripe bananas and add them to a large mixing bowl. Use a fork to mash them thoroughly until mostly smooth. Add the canned pumpkin puree, creamy almond butter, and eggs to the bowl. Using a hand mixer or a stand mixer, blend these wet ingredients together until you have a smooth, homogenous mixture.

Add almond flour, coconut flour, baking soda, pumpkin pie spice blend, sea salt, and coconut sugar to the wet mixture. Mix until just combined and no dry pockets remain, being careful not to over-mix. At this stage, you can also fold in the chocolate chips and chopped pecans or walnuts if you like, reserving a little for topping if desired. I like to use a spatula and gently fold to avoid overworking the batter.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Take the halved ripe banana and place it on top of the batter, cut-side up, pressing down gently. If you reserved any chocolate chips or nuts, sprinkle them over the top of the loaf for extra flavor and texture.

Transfer the loaf pan to the center rack of your preheated oven and bake for 40-45 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the loaf starts to brown too quickly, you can cover it loosely with foil.

Let the bread cool in the pan for 15-20 minutes, then use the parchment to lift it out and transfer to a wire rack to cool completely before slicing. This helps the bread set for clean slices. I like to wait until it's fully cool for the best texture, but it's hard to resist a slightly warm slice!