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!
Fran
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