Preheat the oven to 350 degrees Fahrenheit.
Beat the eggs in a large bowl with a mixer on low, then add the butter, both sugars, and vanilla. Mix to combine, then add the mashed banana and pumpkin puree. Mix again until combined.
2 large eggs, ¾ cup unsalted butter, ½ cup white granulated sugar, ½ cup brown sugar, 1 ½ teaspoon vanilla extract, ½ cup mashed ripe banana, 1 15 ounce can pumpkin puree
In a separate bowl, combine the flour, ginger, pumpkin spice, cinnamon, baking powder, baking soda, salt, and nutmeg. Add this to the wet ingredients and mix on low until everything comes together. Stir in the chocolate chips with a spatula.
2 cups all purpose flour, ¼ teaspoon ground ginger, 1 teaspoon pumpkin spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground nutmeg, ½-3/4 cup semi sweet or dark chocolate chips
The batter will be thick and sticky rather than pourable, so spoon it into a 9 by 5 inch loaf pan, lightly greased or lined with parchment paper. Tap the pan a few times against the counter to settle the batter and release air bubbles. Cut a shallow slit down the center of the batter, this helps the loaf rise evenly instead of cracking unevenly to one side. Top with a few more chocolate chips if you like.
Bake for 55 minutes to an hour, until a toothpick inserted into the center comes out clean, dry, or with just a few crumbs. The loaf will rise a lot in the oven and settle back down once you open the door. Try to avoid opening it early, if the top is browning too fast, tent it loosely with foil. Let the bread rest in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
