Preheat the oven to 180C/350F/Gas Mark 4.
Put all your dry ingredients (flour(s), baking soda, baking powder, ground cinnamon, ginger and nutmeg) in a large bowl and give them a gentle whisk. Alternatively, feel free to sieve them into the bowl instead.
In a separate bowl whisk together pumpkin puree, mashed banana, yogurt, oil and brown sugar until nice and smooth.
Pour wet ingredients mixture into the dry one and mix gently with a spatula until there are no visible specs of flour. Don’t worry about the lumps and try not to overmix the batter.
Once you’re almost done mixing, add your chopped nuts and chocolate and stir them in gently.
Prepare your loaf tin (approx 24x10cm) by oiling it lightly and lining with baking paper so that it overlaps on both sides.
Put your cake batter into the tin and smooth it out. The batter is quite thick so using spatula will make it easier.
Bake in preheated oven for approx. 50-55min or until skewer inserted into the centre of the loaf comes out clean.
Let it cool in a tin for a few minutes and then take it out onto the cooling rack to cool completely.
Slice and enjoy!