Grease a medium loaf tin and line with baking paper.
Break the bananas into a large bowl and mash with a fork.
Add the pumpkin puree and stir through.
Add the eggs, sugar and melted butter. Whisk together.
Sift in the flour, baking powder and mixed spice. Fold through.
Pour the mixture into the lined loaf tin and gently level off.
Brush a sharp knife or sough scraper with a little oil or melted butter. Touch it to the cake batter, making a line down the middle that just breaks the surface. This will ensure your cake rising evenly and cracks right down the middle.
Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready.