Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.
Step 3: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy.
Step 4: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the pumpkin puree, mashed ripe bananas, and vanilla extract until everything is well combined.
Step 5: Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Be careful not to overmix; a few lumps are okay. If using, gently fold in any chopped walnuts or chocolate chips.
Step 6: Pour the batter evenly into your prepared loaf pan and spread the top with a spatula.
Step 7: Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Baking times may vary slightly depending on your oven.
Step 8: Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. This allows it to set. Then, carefully invert the loaf onto a wire rack to cool completely before slicing.
Step 9: Slice the cooled (or slightly warm) Pumpkin Banana Loaf and serve. Enjoy it plain, with butter, or a light cream cheese glaze!