Preheat oven to 350 degrees F. Spray bottoms and sides of two 9x5" loaf pans and set aside. Alternatively, line loaf pans with parchment paper instead of spraying them.

To a medium mixing bowl, add flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and cloves. Whisk to combine.

In the bowl of a stand mixer (or large mixing bowl), add sugar and vegetable oil and beat until combined. Add eggs, one at a time, beating after each addition.

Add half the flour mixture, beating on LOW speed. As it's mixing, pour in 1/3 cup of the water.

Add the remaining flour mixture, beating on LOW, and beat in remaining 1/3 cup of water. Beat until JUST combined and no large flour streaks remain.

Add pumpkin and mashed bananas and stir together with a wooden spoon.

Divide batter evenly between the two loaf pans, spreading into even layers.

Bake at 350 for 50-55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

Place pans on wire cooling racks for 10 minutes. Remove bread from pans, and let cool completely on cooling racks.

While bread is cooling, make the honey glaze.

Add butter and honey to a mixing bowl and beat with a mixer or sturdy whisk. Once combined, beat in powdered sugar. Add milk and beat until thick and glossy.

If serving right away, drizzled glaze over the cooled bread, then sprinkle with crystallized ginger and chopped walnuts.

To eat at a later time, wrap cooled loaves in plastic wrap.

When ready to eat, drizzle loaves with glaze, sprinkle with ginger and walnuts, and serve.