1 cup mashed ripe banana (from 3-4 medium bananas)
Preheat oven to 350 degrees F.
Coat two loaf pans with nonstick cooking spray. Lay a strip of parchment paper lengthwise down the loaf pan, to help with easy bread removal.
In a large bowl, whisk flour, baking soda, salt, baking powder and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture.
Divide batter evenly between pans. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning too much, tent loosely with foil.
Let bread cool in pans for 5 minutes. Lift parchment paper flaps to bread to remove from pans. Let loaves cool completely on a wire cooling rack, before drizzling with vanilla glaze (recipe in notes - optional).
Serve warm or at room temperature. To store, wrap bread in foil and refrigerate, or leave room temperature.
For the vanilla glaze:
Whisk 1 cup sifted powdered sugar and 3 Tablespoons heavy cream in a bowl. Add tiny drops of water or vanilla extract to thin to desired consistency.