Preheat oven to 325°F and grease a 9" x 5" loaf pan and set aside.
In a large bowl, mix together pumpkin, granulated sugar, and 1/4 cup of brown sugar until creamy. Add egg and bananas and continue to mix until banana is evenly mixed in to batter. Pour in coconut milk and add extract(s). Mix well.
To bowl with the wet ingredients, add flour, 1 tsp cinnamon, baking soda, baking powder, and salt. Stir until dry ingredients are just combined. Stir in chocolate chips.
Pour about half of the batter into prepared loaf pan. In a small bowl, mix together remaining 1/4 cup brown sugar and 1/2 tsp of cinnamon until evenly dispersed. Sprinkle half of brown sugar/cinnamon mixture evenly over batter in the loaf pan. Pour remaining half of batter over top and sprinkle remaining brown sugar/cinnamon mixture. For an extra snazzy presentation, gently press additional chocolate chips into the top of the batter.
Bake for 1 hour to 1 hour 15 minutes, or until the top of the bread springs back lightly when pressed and a tester inserted into the highest part of the bread comes out clean. Let bread cool in the pan for about twenty minutes or so, and then remove and let cool completely on a wire rack before slicing. Store loaf in an air-tight container with a paper towel pressed against the top to prevent the sugar coated crust from becoming mushy.