Great Pumpkin Banana Bread

I feel like I'm totally tanking on MoFo this year, but in the current circumstances, it's a wonder we aren't living on toast (yet). This afternoon I had a few over-ripe bananas and a bit of time between a pile of reading and jumping into my car (again) to collect my kid from his school and then drive to mine, so I thought I'd whip up some bread. Here in New England, October=pumpkin, so I tossed in some of that, too, and within an hour: voila! Banana pumpkin bread: quick, easy, and yet completely sincere.

Great Pumpkin Banana Bread
Dry Ingredients
~ 2 cups white whole-wheat flour
~ 1/2 cup dark brown sugar
~ 1 1/2 tsp. baking powder
~ 1 tsp. baking soda
~ 1/2 tsp. each: salt, cinnamon
~ 1/4 tsp. nutmeg
~ 1/2 - 3/4 cup chopped walnuts (optional)

Wet Ingredients
~ 2 very ripe bananas
~ 1 15 oz. can pumpkin puree (not pumpkin pie filling)
~ 1/4 cup canola oil
~ 1 tsp. vanilla extract


Directions
~ Coat a loaf pan with cooking spray, and preheat the oven to 350 degrees fahrenheit.
~ In a mixing bowl, sift together the dry ingredients.
~ In a separate bowl, mash the bananas, and then stir in the remaining wet ingredients.
~ Add the wet mixture to the dry, and combine thoroughly, being careful not to overmix.
~ Transfer the batter to your prepared loaf pan, and bake at 350 in the center of the oven for 45-60 minutes, or until a knife or toothpick inserted comes out clean. (Ovens vary; mine tends to be a bit slow, so keep an eye on things.)
~ Allow to cool in the pan at least 20 minutes before slicing.