Chocolate Chip Pumpkin Banana Bread

I have no introduction to this recipe other than McSweeney’s ‘Open Letter to Pumpkin-Flavored Seasonal Treats.’
2 small-medium very ripe banana, mashed
1 c. pumpkin purée, homemade or canned
1/4 c. canola oil
2 extra large eggs
1/2 c. packed light brown sugar
1/4 c. granulated sugar
3/4 tsp. pure vanilla extract
1/2 tsp. distilled white vinegar
1 1/2 c. whole wheat flour
1/2 c.  all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1 (or more!) c. chocolate chunks
nuts if you have them, thanks.
Preheat oven to 350º F. Grease and flour an 8 1/2 x 4 1/2-inch baking pan.
In a larger bowl, combine banana, pumpkin, oil, eggs, sugars, vanilla, and vinegar.
In a separate medium bowl, whisk together the flour, baking powder, soda, salt, spices, and chocolate chunks.  Using a rubber spatula, fold the wet ingredients into the dry just until combined.
Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 45-60 minutes.  Place the loaf on a wire rack to cool for 10 minutes.  Invert the loaf onto the rack and cool completely.
This bread, like anything, is great with coffee, honey, and peanut butter.
Happy Fall!

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