Preheat oven to 350°F and grease a 9×5 loaf pan with nonstick cooking spray.

In a small mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice until well combined.

In a large bowl, mash the 2 bananas very well until mostly smooth. Add pumpkin puree and mix until uniform.

Add eggs, Greek yogurt, molasses, monk fruit sweetener, and vanilla to the banana mixture. Stir until just combined - don't overmix.

Add the dry ingredients to the wet ingredients and gently fold together until just uniform. The batter should be thick but pourable.

Pour batter into the prepared loaf pan. If using, slice the third banana and arrange slices on top of the batter.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Store wrapped at room temperature for up to 4 days, or slice and freeze for up to 3 months. Enjoy!