Preheat oven to 350 degrees F. Grease 1-lb. loaf pan and line with parchment paper leaving overhang.

Mix almond milk and apple cider vinegar in small bowl. Set aside.

Mash bananas in large bowl until mostly smooth. Add almond butter, coconut sugar, olive oil, vanilla extract and almond milk mixture. Whisk until smooth.

In separate bowl, whisk flour, baking powder, baking soda, salt and cinnamon.

Add half dry ingredients to wet ingredients and fold until combined. Add remaining dry ingredients and fold until no flour pockets remain.

Mix cinnamon swirl filling ingredients in small bowl.

Add one third batter to loaf pan. Spoon half cinnamon filling on top and swirl with knife. Repeat with another third batter and remaining filling. Finish with remaining batter and smooth top. Place pan on baking sheet.

Bake 60 to 70 minutes until loaf is golden and toothpick inserted comes out mostly clean with few crumbs. Check at 60 minutes and bake in 5 minute increments if needed.

Mix powdered sugar, almond milk and vanilla until smooth. Remove 4 teaspoons glaze and mix with cinnamon.

Cool bread completely. Place parchment under cooling rack. Pour vanilla glaze over loaf then drizzle cinnamon glaze on top.