Pumpkin Banana Bread

I had a lonely cup of pureed pumpkin sitting in my fridge. It was left over from last week's pumpkin donuts. It wasn't enough to make a pie, plus I don't have cloves. I tried making a pumpkin pie without cloves last fall and it just wasn't the same :(

It's hard to say if this is Banana Pumpkin Bread, or Pumpkin Banana Bread. Both flavors come through in this very moist fall-ish bread. Andy really liked it, Nick really liked it, Luke really liked it, and the floor got to taste some too. I sliced the bananas thin instead of mashing them before tossing them in the batter. The bread had actual banana pieces in it which made it so moist. Thanks food.com!

1 cup brown sugar (I reduced it to 3/4)
1/2 cup white sugar
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin
2 bananas, sliced
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon allspice

( I don't have cloves or allspice, so I sub'ed 1/2tsp of pumpkin pie spice)
1/4 cup milk (or 1/4 cup yogurt)

Directions:

1 Preheat oven to 325°F.
2 Mix together sugars, oil and eggs.
3 Add sliced banana, pumpkin, and milk (or yogurt).
4 Mix dry ingredients together. Slowly add to wet ingredients, mixing as you go. 

5. Pour into a greased loaf pan, leaving about an inch of room at the top.
6. Bake in preheated oven for about 1 hour and 20 minutes. Or until a knife inserted in the middle comes out clean. Mine was done at 1hr and 17 minutes. Cool on wire rack. Enjoy!