Preheat oven to 350°F.
Prepare a 1 lb (9 inch) loaf pan: coat with cooking spray and line with parchment paper.
In a large bowl, mix the banana, pumpkin, eggs, vanilla, oil and brown sugar until smooth.
In a separate bowl, sift together the matzah cake meal, flours, salt, baking soda, and pumpkin pie spice.
Combine the wet and dry ingredients until completely incorporated and the batter is smooth.
Pour batter into prepared pan and smooth the top using a spatula. Top with almonds and raw sugar if desired.
Bake for 60-65 minutes.
Allow to cool before serving. Recipe from Shannon Sarna/The Nosher.
