# Components:
→ Wet Ingredients
01 - 1 cup mashed ripe bananas (about 2 large bananas)
02 - 1 cup canned pumpkin purée
03 - 2 large eggs
04 - 1/2 cup light brown sugar, packed
05 - 1/4 cup granulated sugar
06 - 1/3 cup neutral oil, such as canola or vegetable
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/4 teaspoon ground cloves
→ Optional Add-ins
16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease to prevent sticking.
02 - Whisk together mashed bananas, pumpkin purée, eggs, light brown sugar, granulated sugar, neutral oil, and vanilla extract in a large mixing bowl until the mixture is smooth and fully incorporated.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly distributed.
04 - Gradually add the dry ingredient mixture to the wet ingredients, gently stirring with a spatula until just combined. Avoid overmixing to maintain tenderness.
05 - Fold in chopped walnuts, pecans, or chocolate chips if desired for added texture and flavor.
06 - Pour batter into the prepared pan, spreading it evenly with a spatula.
07 - Bake in the center of the oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Allow bars to cool in the pan for 15 minutes. Lift out by the parchment paper and set on a wire rack to cool completely.
09 - Cut into 12 even bars and serve.
