Pumpkin banana bread

Ingredients:
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup pumpkin puree
1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
2 cups all-purpose flour (you can use whole wheat flour for a healthier option)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: 1/2 cup chopped nuts or chocolate chips for extra flavor
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Add in the pumpkin puree, maple syrup or agave nectar, melted coconut oil, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, fold in the chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.