Preheat oven to 350°

Grease a 9 x 4 loaf pan (I used a bit of coconut oil)

In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, cream of tartar, salt and pumpkin spice. Set aside.

In another large bowl whisk together until blended eggs, mashed banana, pumpkin puree, coconut cream, maple syrup, and vanilla extract.

Slowly add pumpkin-banana mix into flour mix, stirring until blended. Transfer roughly 1/2 of the batter to a separate bowl.

In a small bowl mix the cocoa powder with 2 tablespoons of hot tap water until smooth. Add this chocolate mixture to one bowl of the pumpkin-banana mix. Stir well to incorporate.

Beginning with the pumpkin-banana mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the pumpkin-banana and chocolate batter. {See picture above.}

Using the handle of a wooden spoon, swirl the batter to create a marbled effect

Place in preheated oven and bake 50-55 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven

Place chocolate chips in a medium heat-proof bowl.

Heat in microwave for one minute, remove stir and heat an additional minute.

Pour the coconut cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

Use a spatula to stir the mixture until smooth.

Allow the ganache to cool to just warm or room temperature before adding it to the cake.

Pour the ganache over the cake and spread lightly as needed. Allow it to drip down the sides here and there.