• Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with some paper liner. Slightly oil the paper with cooking spray to prevent the bread from sticking to the paper. Set aside.
• Peel the bananas, mash with a fork or potato mashed, and measure the amount called by the recipe.
• In a large mixing bowl, stir the mashed banana, pumpkin puree, vanilla extract, oil, and sugar. Stir well to combine evenly.
• In another bowl, whisk flour, salt, baking soda, baking powder, and pumpkin spices.
• Stir the dry ingredients into the wet ingredients until just combined - don't over mix, or the bread comes out gummy.
• Transfer the batter evenly into the loaf pan and bake on the center rack of your oven for 40-50 minutes or until a toothpick inserted in the center of the bread comes out clean.

Storage

• Cool on a wire rack immediately after baking, then store in an airtight box for up to 4 days in the fridge, or freeze for later and thaw at room temperature.

Optional icing

• In a small bowl stir powdered sugar with almond milk, if too thin add more powdered sugar or more liquid if too thick
• Pour over the cooled bread

Optional caramelized pecan

• As seen on my Instagram reel, you can add caramelized pecan on top the cooled bread.
• In a non stick saucepan add pumpkin puree, coconut sugar, water, vanilla and cinnamon. Bring a high boil for 2-3 minutes until it thickened, stirring once in a while.
• Stir in pecan and pour immediately on top the cooled bread