Pumpkin Banana Bread

After that birthday interlude, we return to our regularly scheduled programming of pumpkin recipes:

I know pumpkin banana bread sounds weird . . . I was conflicted about making banana bread with my 2 ripe bananas or making pumpkin bread because, well, it sounded good.  I googled "pumpkin banana bread" and got tons of hits.  I guess it's a thing and I didn't know it really existed.  It turned out really good.  I think it needs something mixed in (a half cup of nuts or cranberries or chocolate chips?) but I'm sure I'll be making it again soon.  Try it.  It's weird but you'll like it.

Pumpkin Banana Bread (1 large loaf or 3 small loaves)
Original recipe here

2 ripe bananas
1 c. pumpkin puree
1/4 c. canola oil
2 eggs
2/3 c. sugar
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

Put the bananas, pumpkin, oil, eggs, and sugar in a bowl and beat with a mixer until well combined.  In a separate bowl, whisk together the rest of the ingredients.  Stir into the pumpkin banana mixture until just combined.  Pour into greased loaf pans.  Bake 25-30 minutes for small loaf pans or about a hour for a large loaf pan.