Preheat oven to 350 degree Fahrenheit.
Once the oven is preheated, transfer the pumpkin banana batter to a prepared loaf pan lined with parchment paper (you may grease the pan with little oil or butter if needed).
Place the baking pan in the preheated oven and bake for about 55 to 60 minutes.
Then, once the top of the bread is cooked and the inside is not cooked through (if the oven temperature runs higher, it is a good idea to check early at about 45 minutes), cover the pan with aluminium foil, increase the oven temperature to 375 degree Fahrenheit and bake for another 15 to 20 minutes or until a toothpick inserted at the centre of the bread comes out almost clean.
The total baking time for this pumpkin banana bread could take anywhere from about one hour and few more minutes to one hour and 30 minutes, depending the oven temperature and other factors.
If there is any wet batter in the toothpick, it's not cooked through. However, a little sticky bread residue in the toothpick is fine since the bread is moist in texture.
Once the bread is baked, immediately transfer from the hot oven and allow the bread to cool down to room temperature.
Once cooled to room temperature, refrigerate the pumpkin bread for about 30 minutes, then slice and enjoy with a cup of hot tea, coffee or milk!
This moist, pumpkin banana bread is delicious even without adding any butter or jam or any spread, but you may add any of your favorite jelly or butter or any spread as you like!