Preheat your oven to 375°F. Lightly grease a 9×5-inch loaf pan or 3 mini loaf pans with a little oil or cooking spray to prevent sticking. Remember, you will reduce the oven temperature to 350°F when the bread goes in to bake.

In a large bowl, mash the very ripe bananas if you haven't already done so. Add the pumpkin purée, melted coconut oil or avocado oil, eggs, and vanilla (or your choice of extract). Whisk these wet ingredients together until the mixture is completely smooth and fully incorporated. I like to spend a little extra time here to make sure the bananas are mashed as evenly as possible for a really moist crumb.

To the bowl with the wet mixture, add the white whole wheat flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Mix gently with a whisk or spatula just until everything is combined—do not overmix. If you want to include any add-ins (such as walnuts, pecans, raisins, or chocolate chips), gently stir them in now. Pour the finished batter into your prepared loaf pan(s), spreading it evenly.

Reduce your oven temperature to 350°F and place the filled loaf pan(s) in the oven. Bake until a toothpick inserted into the center comes out clean. This usually takes about 60-65 minutes for a 9×5-inch pan, 70-75 minutes for an 8 ½×4 ½-inch pan, or 35-40 minutes for mini loaves. If you want a moist loaf, check a few minutes before the earliest time to avoid overbaking.

Let the bread cool in the pan on a rack for 15-20 minutes. Then, remove the loaf from the pan and let it cool completely on a wire rack for an additional 10-15 minutes before slicing. For best results, I like to let the bread cool fully—the flavors become even better and the texture sets nicely.