It would make the consistency a bit more runnier if you were to do like for like. Try reducing the amount of maple syrup to 20g instead of 30g.

We use coconut sugar as is has a lower glycemic index. Using another sweetener would have the same texture as coconut sugar so the banana bread would come out differently. You could try replacing with stevia and maybe increasing the amount of ground almonds for texture but that has not been tested so its just an idea.