Pin It Moist, spiced bars that blend comforting pumpkin muffin flavors with classic banana bread. They are perfect for breakfast, snacks, or dessert and loved by all ages.
I've made these bars on busy weekends when my family needed a cozy pick-me-up. The aromas of pumpkin and banana always make our kitchen feel warm and festive.
Ingredients
- Mashed ripe bananas: 1 cup (about 2 large bananas)
- Canned pumpkin purée: 1 cup
- Eggs: 2 large
- Light brown sugar (packed): 1/2 cup
- 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:
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it.
- Mix wet ingredients:
- In a large bowl, whisk together mashed bananas, pumpkin purée, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Mix dry ingredients:
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine:
- Gradually stir dry ingredients into wet, mixing just until combined.
- Fold add-ins:
- If using, gently fold in walnuts, pecans, or chocolate chips.
- Bake:
- Spread batter evenly in pan. Bake for 28–32 minutes until a toothpick comes out clean or with few moist crumbs.
- Cool:
- Let cool in pan for 15 minutes, then lift out using parchment and cool fully on rack.
- Serve:
- Cut into bars and enjoy.
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My kids especially love helping sprinkle chocolate chips before baking. Everyone looks forward to these bars as a sweet after-school snack.
Required Tools
You will need mixing bowls, a whisk, a spatula, a 9x13-inch baking pan, parchment paper (optional), and a wire rack for cooling.
Allergen Information
This recipe contains wheat, eggs, and optional tree nuts. If using chocolate chips, double-check labels for soy or dairy.
Nutritional Information
Each bar (without add-ins) has about 180 calories, 6 g fat, 30 g carbs, and 3 g protein.
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Enjoy these delicious bars freshly baked or refrigerate for up to 3 days for grab-and-go snacks!
Recipe Questions & Answers
- → Can I use whole wheat flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added fiber and nuttiness.
- → What can I add for more texture?
Fold in chocolate chips, walnuts, or pecans to enhance flavor and texture. Both add delicious variety.
- → How do I know when the bars are done?
Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, typically 28–32 minutes.
- → Can I freeze these bars?
Yes, cool bars completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
- → Do I need parchment paper for baking?
Parchment paper helps with easy removal and cleanup, but lightly greasing the pan also works well.
- → What allergens are present?
The bars contain wheat and eggs, and may include tree nuts or traces of soy/dairy if chocolate chips are used.