Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well combined. Set aside.

In a separate medium mixing bowl, mash the ripe bananas thoroughly. Add the pumpkin puree, large eggs, vegetable oil (or melted butter), and vanilla extract. Whisk until all wet ingredients are smoothly combined.

Pour the wet ingredient mixture into the dry ingredient mixture. Using a rubber spatula, gently fold until just combined. Be careful not to overmix; a few lumps are fine.

If using, fold in the chopped walnuts/pecans or chocolate chips until evenly distributed.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.

Let the bread cool in the loaf pan on a wire rack for 10-15 minutes before carefully removing it from the pan. Allow it to cool completely on the wire rack before slicing and serving.