Preheat the oven to 350F degrees and spray two 9x5-inch loaf pans with nonstick spray then line with parchment paper (or skip the nonstick spray and just use binder clips to hold the parchment paper in place).
Note: you can just use nonstick spray if you prefer, the parchment paper just makes it easier to lift out to slice and serve. Also, spraying the non stick before adding the parchment paper just helps the parchment paper stick and not move when you put it in. But if you have binder clips, it will serve the same purpose.
In a medium bowl whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda and salt. Set aside.
In a separate large bowl or the bowl of a stand mixer bowl, add in mashed banana, pumpkin puree, eggs, honey, sugar, and vegetable oil. Mix until combined.
Add flour mixture slowly to the banana mixture and mix just until combined.
Divide batter evenly between the pans.
Bake for about 45-50 minutes on the middle rack or until a toothpick comes out clean.
Cool loaves in the pans for 10 minutes before moving to wire rack to finish cooling completely. Then slice and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe makes 2 loaves of Banana Pumpkin Bread. I set this at 16 servings, assuming you'd get about 8 slices out of each loaf.
Make sure to look for bananas that have spots or patches to know that they're just ripe enough for your bread.
Feel free to jazz this up by adding a homemade glaze or frosting.
Store this at room temperature, wrapped up or freeze for longer storage.