Grease bottom and sides of 3 loaf pans. Set aside.
In an extra large mixing bowl beat the sugar and smashed banana with an electric mixer on medium speed until well combined and incorporated. Then add the eggs, one at a time, beating after each addition until combined. Set aside.
In a large mixing bowl combine all dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg/pumpkin pie spice). Add dry ingredients & milk/non-dairy substitute alternatively into the sugar mixture. Beat after each addition on low speed just until combined. Beat in pumpkin puree at the end.
When done remove from oven and cool for 10 minutes. Remove from pans and cool completely on wire racks. Wrap and store overnight before slicing.
**IF YOU WOULD LIKE TO BAKE AS MUFFINS** (Standard muffin tin of 12): Keep the oven temperature and make for 15-20 minutes. My oven is slightly hotter than others so mine took 12 minutes.
STORING: Baked breads can be stored in the freezer for up to 3 months. Keep them in loaves or slice in portions, as desired.