Hey Tina,
If you don’t want to use whole wheat pastry flour, you need to account for the gluten that’s removed, as well as the textural difference of almond flour. I would do 3/4 cup of almond flour, 1/2 cup tapioca starch, and a 1/2 teaspoon of xanthan gum. Check out my post on how to make any recipe gluten-free for more information about these kinds of substitutions. (https://www.nomeatathlete.com/gluten-free-vegan-baking/)
As for the sugar, a half cup of chopped dates could work. Try throwing the dates in a food processor with the wet ingredients to get a smooth consistency.
If you do use tapioca starch it will add to the sweetness, plus I’d also recommend using a riper banana for some extra sweetness.
-Christine