Preheat the oven to 350°F. Prepare a 9×5 inch loaf pan with baking spray and line with parchment paper for easy removal from the pan.

Mash three bananas in a bowl and set aside.

In a medium bowl whisk together the dry ingredients, flour, pumpkin pie spice, cinnamon, baking soda, baking powder and kosher salt.

In a large mixing bowl whisk together the vegetable oil, sugars, eggs, and vanilla extract until smooth.

With a spatula, stir in the mashed banana and the 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 loaf pan and bake for 50-60 minutes or until a skewer or a  toothpick inserted into the center comes out clean and the top feels firm to the touch. The loaf shouldn’t wobble if you nudge the pan.

Place the pan on a wire rack and let the bread cool in the pan for 10 minutes. Then remove the bread from the pan and let cool completely.

To make the cinnamon glaze, mix together the powdered sugar, milk and cinnamon until you have a pourable consistency then pour over the top of the bread.