Save Moist, spiced bars that blend the comforting flavors of pumpkin muffins and classic banana bread. Perfect for breakfast, snacks, or dessert.
I love making these bars on chilly mornings. The aroma of cinnamon and pumpkin reminds me of cozy autumn days with my family.
Ingredients
- Mashed ripe bananas: 1 cup (about 2 large bananas)
- Canned pumpkin purée: 1 cup
- Eggs: 2 large
- Light brown sugar: 1/2 cup, packed
- Granulated sugar: 1/4 cup
- Neutral oil (canola or vegetable): 1/3 cup
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 3/4 cups
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Chopped walnuts or pecans: 1/2 cup (optional)
- Chocolate chips: 1/2 cup (optional)
Instructions
- Prep pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
- Mix wet ingredients:
- In a large bowl, whisk together mashed bananas, pumpkin purée, eggs, brown sugar, granulated sugar, oil, and vanilla extract till smooth and well combined.
- Combine dry ingredients:
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix batter:
- Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
- Add-ins:
- Fold in walnuts, pecans, or chocolate chips if using.
- Bake bars:
- Pour batter into prepared pan, spread evenly, bake for 28–32 minutes until a toothpick comes out clean with a few moist crumbs.
- Cool and serve:
- Let bars cool 15 minutes in pan, then lift out with parchment and cool completely on wire rack. Cut into bars and serve.
Save These bars are always the first treat to disappear when my kids come home from school. They love them with a glass of cold milk.
Required Tools
Mixing bowls, whisk, spatula, 9x13-inch baking pan, parchment paper (optional), wire rack
Allergen Information
Contains wheat gluten and eggs. May contain tree nuts if using walnuts or pecans, and may have traces of soy or dairy if using chocolate chips. Always check ingredient labels.
Nutritional Information
Per bar (12 bars, without add-ins): 180 calories, 6 g fat, 30 g carbs, 3 g protein
Save Enjoy these pumpkin muffin banana bread bars warm, or pack them for lunch. The spicy aroma will brighten your day.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned?
Yes, use homemade pumpkin purée, but ensure it is well-drained and smooth for the best texture.
- → How ripe should the bananas be?
Very ripe bananas with brown spots yield the moistest, naturally sweet bars.
- → Can I add a cream cheese glaze?
Absolutely! A drizzle of cream cheese glaze or a dusting of powdered sugar adds extra sweetness.
- → Is it possible to make this gluten-free?
Swap all-purpose flour for a cup-for-cup gluten-free blend to suit gluten-free needs.
- → How do I store these bars?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
- → Can I freeze the bars?
Yes, freeze sliced bars in layers with parchment between them in an airtight bag for up to 2 months.