Preheat your oven to 350°F (175°C) and grease your loaf pan lightly with vegan butter.

Mash the overripe bananas in a bowl, then whisk in melted vegan butter, maple syrup, almond milk, and vanilla extract until smooth.

In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.

Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Mix melted vegan butter, brown sugar, and cinnamon in a small bowl to create the cinnamon swirl.

Pour half of your batter into the greased loaf pan, drizzle half of the cinnamon mixture over it, and swirl gently. Repeat with the remaining batter and cinnamon mixture.

Bake for approximately 45 minutes, until a toothpick inserted into the center comes out clean.

Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.