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Whisk together flour, baking powder, baking soda, cinnamon, nutmet, ginger, salt, and allspice until combined. set aside.
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In a large bowl, beat pumpkin, bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture, half at a time, and beat on medium until combined.
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Divide batter between the 2 prepared loaf pans bake for 55 minutes, until toothpick inserted in the center comes out clean.
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Let pumpkin banana bread loaves cool for 15 minutes in the pan on a rack or trivet, then remove from the pans and let cool completely to room tempeture before slicing to serve.
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Optional Glaze-
Whisk 2 to 3 T of heavy cream or milk into 1 C powdered sugar to a drizzling consistency. Spoon into a zip-top bag, squeeze out the air, and seal. Snip off one small corner of the bag and use as a pastry bag to drizzle the cooled pumpkin banana bread with the glaze.
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