Pumpkin Banana Bread with Cinnamon Swirl

I was looking at the bananas on my counter and wanting to do something with them, but it's fall and time for pumpkin. So I googled recipes with both bananas and pumpkin and found this recipe from the Kitchen Snob. Her made only one loaf and I wanted two, so I doubled hers. She also glazed her bread, but I didn't want a glaze on mine, so I did alter it a bit. It has a lot of cinnamon

Here is in doubled form!

Pumpkin Banana Bread with Cinnamon Swirl

3 ½ cup flour
2 teaspoon baking soda
1 ½ teaspoon salt
2 tablespoon ground cinnamon
3 teaspoons ground ginger
2 teaspoon ground nutmeg 
¾ teaspoon allspice 
¾ teaspoon ground cloves
2 pinches of cardamom
4 eggs, room temperature
1 15 oz can of pumpkin
2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup canola oil 
⅔ cup water
2 very ripe banana, peeled and mashed

Cinnamon Swirl

½ cup granulated sugar 
3 teaspoons ground cinnamon

Preheat oven to 350° and grease 2 9x5 loaf pans.
In medium bowl, sift together flour, baking soda, salt.
Add cinnamon, ginger, nutmeg, allspice, cloves, and cardamom to flour mixture and whisk together until blended. Set aside.
In small bowl, mix cinnamon swirl mixture and set aside.
In large bowl, beat together eggs, pumpkin, and banana.
Add both sugars and beat until blended.
Add vanilla, oil, and water and mix together.
Slowly add flour mixture and beat with electric beater until smooth.
Pour half of bread batter into the pan. Sprinkle cinnamon swirl mix over bread mixture. Try to get an even coating over the batter.
Pour remaining batter into the loaf pan, completely covering cinnamon swirl mixture.
Bake for 1 hour, or until toothpick comes out clean.
Cool in pan for 15 minutes. Remove from pan and cool completely.