1 1/2 c. sugar
3/4 c. butter
3 eggs
1 c. canned pumpkin
2 med. ripe bananas
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 c. chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. In a large bowl combine sugar, butter, and eggs. Beat at medium speed until light and fluffy. Add pumpkin and mashed bananas; continue beating until mixed (mixture will have curdled appearance). Add remaining ingredients except nuts; mix until moistened. Stir in nuts.

Spread into 2 greased 8x4 loaf pans. Bake 50-60 minutes or until wooden pick in center comes out clean. Cool in pans 5 minutes. Remove from pans; cool completely. This is a moist bread that keeps for days but doesn't last that long at our house.