Preheat Oven: Preheat your oven to 350°F (175°C). Grease the bottoms and ½ inch up the sides of two 9×5 inch loaf pans. Set aside.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and ginger.

Prepare Wet Ingredients: In a large bowl, beat together the sugar and vegetable oil on medium speed until combined. Add eggs one at a time, beating well after each addition.

Combine Mixtures: Gradually add the dry ingredients and water alternately to the wet mixture, beating on low speed just until combined. Finally, stir in the pumpkin puree and mashed bananas until well incorporated.

Bake: Pour the batter evenly into the prepared loaf pans. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the loaves to cool in the pans for about 10 minutes. Then, remove them from the pans and transfer to wire racks to cool completely. For best results, let the loaves cool overnight, but they can be glazed once they are sufficiently cool.

Make the Honey Glaze: In a medium bowl, whisk together the powdered sugar and honey. Gradually add milk, one tablespoon at a time, until the glaze reaches a thick drizzling consistency.

Glaze the Bread: Drizzle the honey glaze generously over the cooled loaves. Slice and serve.