Pre-heat the oven to 350 degrees, and grease and/or line a bread baking tin. (* I use a 7x3, linked in the notes.) Set aside.
To a large mixing bowl (for your stand mixer if using one), add the bananas (break off into small pieces), melted oil or ghee, syrup, and pumpkin pureé. Mix all ingredients together until well combined using a masher or your stand mixer. While still mixing, add in the egg, vanilla and apple cider vinegar. Once mixed well, let sit.
Now, combine the dry ingredients separately. In a mixing bowl, add flour, baking soda and powder, spices, and salt. Whisk together and ensure no clumps remain.
Start mixing your wet ingredients slowly again, and — while mixing — add your dry flour mixture in slowly so it can incorporate evenly.
Once your batter is thoroughly mixed, pour into your lined/greased bread pan. Bake for 50-55 minutes until a toothpick at the center comes out clean when tested.
Let your bread rest for a few minutes, then transfer it to a drying rack. Let it rest further for at least 10 minutes or so (it will be soft in the middle if you try to cut it). Then, with a bread or serrated knife, slice and serve! I love it with a schmear of ghee.