Preheat the oven to 350F degrees. Grease and flour a 9x5 inch loaf pan.**
In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
Stir in the mashed bananas & pumpkin puree.
Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn't wobble if you nudge the pan.
*If you don't have pumpkin pie spice use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger & 1/4 teaspoon nutmeg.
**Make sure to use a 9x5 inch loaf pan. If you use an 8x4 inch loaf pan the batter may overflow.
***Store in an airtight container at room temperature for up to 3 days. Loaf and be frozen for up to 2 months and thawed in the fridge.