Preheat the oven to 350° F.
Grease a 9 x 5" metal loaf pan with coconut oil and line it with parchment paper.
In a food processor or stand mixer, add the bananas, eggs, butter, and almond butter. Combine until well blended.
Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix until all the ingredients are well combined
In a double boiler over medium-low heat, add the swirl's ingredients. Heat, stirring often until the chocolate has melted.
Pour the bread batter into the prepared pan and spread evenly.
Pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
Bake for 50-55 minutes, or until a toothpick comes out clean when inserted in the middle.
Remove from the oven and let cool in the pan on a cooling rack for 15 minutes before serving.