Kat Can Cook

0 Preheat oven to 350 degrees F.
1 Spray a standard baking pan with non-stock spray.  Set aside.
2 In the bowl of a standing mixer or large bowl, mix together the flours, baking soda, baking powder, salt, and spices.  
3 Add the coconut sugar, eggs and oil and mix briefly.
4 Add the pumpkin and banana and mix again for 10-20 seconds to combine.
5 Transfer batter to the prepared pan and bake for 45-55 minutes until tester comes out just clean.
6 Let cool for 10 minutes in the pan before turning over onto a wire rack.
7 Cake will keep, covered, at room temperature for 5 days.