Preheat your oven to 350 degrees F (180 degrees C), and grease two loaf pans, 8×4 or 9×5.
Whisk Unbleached All-Purpose Flour (3 cup), Baking Soda (2 teaspoon), Kosher Salt (1 teaspoon), Baking Powder (1/2 teaspoon), Ground Cinnamon (1 1/2 teaspoon), Ground Ginger (3/4 teaspoon), Ground Cloves (1/2 teaspoon), and Ground Nutmeg (1/4 teaspoon) together.
In another bowl, beat Granulated Sugar (1 cup), Brown Sugar (1/2 cup), Vegetable Oil (2/3 cup), and Banana (1 cup) until combined. Add Canned Pumpkin Purée (1 cup) and Egg (3); mix well. Stir in flour mixture. Fold in Chocolate Chips (1/2 cup).
Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.
Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
Serve warm or at room temperature. Wrap bread in foil to store.