Combine all stewed apple ingredients together in a skillet over medium heat. Cook for 3-4 minutes, stirring often, until apples are soft. Transfer to a bowl to cool a bit and set aside.

Combine flour, pecans, sugars, and salt. Add cubed butter and cut into flour using your fingertips or back of a fork until fully combined. Set aside.

Preheat oven to 350°F. Line a loaf tin with parchment paper.

In a large mixing bowl, mash ripe bananas until mostly smooth (a few clumps are ok). Whisk in melted butter, maple syrup, almond butter, brown sugar, egg, and vanilla until creamy.

Add flours, baking soda, spices, baking powder, and salt. Use a wooden spoon or spatula to combine until a smooth and pourable batter forms. Fold in stewed apples. Pour into prepared loaf pan. Sprinkle over streusel. 

Bake for 55-65 minutes until top is golden brown and toothpick inserted comes with a few moist crumbs. If top browns too quickly, you can cover top loosely with foil.

Remove from oven and cool in the loaf pan for 15 minutes before transferring to a wire cooling rack. Cool for at least 1-2 hrs before slicing and serving.

Cover or tightly wrap in plastic wrap and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.