Preheat and prepare: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it with coconut or olive oil.

Mix the dry ingredients: In a large bowl, whisk together the rolled oats flour, all-purpose flour, baking powder, baking soda, and ground cinnamon. Set aside.

Prepare the wet ingredients: In a separate bowl, mix the mashed overripe bananas, pumpkin puree, eggs, olive oil, vanilla extract, and raw honey. Stir until well combined.

Combine: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix.

Add the golden raisins: Fold the golden raisins into the batter for an extra layer of texture and flavor.

Bake: Pour the batter into the prepared loaf pan. Place the pan in the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool: Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. Let the extra moist pumpkin banana bread rest at room temperature for a few minutes. Serve and enjoy!