Preheat oven to 375F and grease a loaf pan or line it with parchment paper

In a large mixing bowl mash the ripe bananas with a potato masher or with a fork

Whisk in the eggs and vanilla extract

In a separate bowl combine almond flour, coconut flour, salt, baking soda, and baking powder

Fold dry ingredients into wet and combine thoroughly - this mixture will be thicker than a standard banana bread, but that is good

In a small bowl mix coconut sugar and cinnamon into the melted ghee

Pour 1/2 of the bread batter into the loaf pan, spread into an even layer and then pour half of the cinnamon, sugar ghee on top of that 

Spread the second half of the batter into the loaf pan and pour the rest of the cinnamon sugar ghee on top

Take a knife, chopstick or wooden skewer and make figure 8 patterns through the loaf pan to swirl the cinnamon sugar ghee into the bread batter

Place in the oven to bake for 40-45 minutes - the loaf will be done when you can insert a toothpick into the center and it comes out clean

Allow the loaf to cool fully before removing from the pan and cutting into slices