preheat oven to 400°
spray a 5x9 loaf pan
Cream bananas and set aside
In another large bowl cream together sugars an butter until fluffy( some times mine doesn't look so fluffy, so I go with well combined but not over worked. Add one egg at a time. Beating between additions. Add banana puree,
In a separate bowl sift together( or combine very well because alot of us do not had an actual sifter any more)flour, baking soda, baking powder , salt and pumpkin pie spice.
Add dry ingredients to wet ingredients mixing until just combined.
Scrape batter into loaf pan ( I always have an extra loaf pan or muffin pan ready just incase the mixture is too much for the one pan)
Baked at 400° for 10 minutes then lower temperature to 350° and baking for 45-55 minutes ( until toothpick comes out clean and the bread is set) I really start checking at 40-45 minutes because you do not want to over bake
Remove to a rack to cool for 5-10 minutes, carefully run a knife around edges and remove from plan to cool completely. Wrap with plastic wrap and place in zip bag for freezing