Preheat your oven to 325°F (163°C). While the oven is heating, line a 9x5 inch loaf pan with parchment paper, making sure the edges are covered to help with easy removal of the bread after baking.

In a small bowl, combine 1/4 cup organic oat or all-purpose flour, 2 tablespoons monk fruit or preferred sweetener, 1/2 teaspoon pumpkin pie spice, and 1 tablespoon grass-fed butter. Use a fork to mash and blend the mixture together until crumbly. Once ready, place the streusel topping in the refrigerator to keep it firm until you need it.

In a medium mixing bowl, mash the 3 ripe bananas thoroughly. Add the 1/2 cup plain nonfat Greek yogurt, 1/2 cup organic pumpkin puree, 2 large organic eggs, and 1 teaspoon vanilla extract to the mashed bananas. Mix well until you have a smooth and cohesive mixture.

To the bowl with the wet ingredients, add 1 3/4 cups organic oat or all-purpose flour, 3/4 cup monk fruit or zero-calorie sweetener, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon. Gently fold the ingredients together until just combined, making sure not to overmix for a tender crumb. If you'd like, you can also fold in chocolate chips, chopped nuts, or a swirl of nut butter for extra flavor and texture—I often add a handful of nuts here for crunch.

Pour the batter mixture into your prepared loaf pan and use a spatula to spread it out evenly. Take the chilled streusel topping from Step 2 and sprinkle it evenly over the top of the batter to cover.

Place the loaf pan in the preheated oven and bake for 60 minutes. The pumpkin banana bread is done when a toothpick inserted in the center comes out clean. I usually start checking around 55 minutes, just in case your oven runs hot.

Allow the bread to cool in the pan for at least 30 minutes before removing and slicing. This helps let the loaf set and makes slicing much easier—I like to cool it a little longer for cleaner slices. Store any leftovers in the refrigerator for up to 6 days to maintain its freshness.