Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment sling for easy removal.

Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps. You should have about 1 cup.

Whisk in wet ingredients: Add pumpkin puree, eggs, granulated sugar, brown sugar, oil (or melted butter), and vanilla. Whisk until well combined and smooth.

Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until evenly mixed.

Bring the batter together: Add the dry mixture to the wet mixture. Stir gently with a spatula just until you no longer see dry streaks. Do not overmix.

Fold in the goodies: Gently fold in chocolate chips and nuts, if using. Reserve a small handful of chips for the top if you like.

Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top, sprinkle on reserved chips, and add a light dusting of turbinado sugar for crunch.

Bake: Bake for 55–70 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 15 minutes.

Cool: Let the loaf cool in the pan for 10–15 minutes. Lift out using the parchment and transfer to a wire rack to cool completely before slicing.

Slice and enjoy: Use a serrated knife for clean slices. Serve plain or warmed with a little butter.