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Preheat the oven to 350 degrees Fahrenheit, and grease a loaf pan. Set aside.
Whisk the all-purpose flour, baking powder, baking soda cinnamon, nutmeg, ginger, cloves, and salt in a large bowl.
Mash 2 medium bananas in a large bowl with a fork or potato masher until smooth with just a few small lumps (¾ cup mashed). Add the melted butter, eggs, pumpkin purée, both sugars, and vanilla extract, and whisk until combined.
Add dry ingredients to the pumpkin-banana mixture. Then, stir with a rubber spatula until just incorporated but no dry spots remain. If adding nuts, fold in now.
Pour the batter into the prepared pan, and spread into an even layer.
Bake until the bread pulls away from the sides of the pan, the top is cracked, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 60 minutes. Let cool 10 minutes in the pan. Then, flip the bread out onto a wire rack, and let it cool completely before slicing.