There’s something magical about the way pumpkin and banana work together. You get the earthy sweetness of pumpkin, the natural sugar and moisture from banana, and when baked into soft, tender bars, they become the perfect fall snack. These bars are great warm from the oven or chilled with a little cream cheese drizzle — they’re easy, satisfying, and have that “just one more bite” effect.
Why I Love This Recipe
I’ve been making pumpkin bread for years, but adding banana was a game changer. The banana gives extra moisture, natural sweetness, and a soft crumb you can’t resist.
- Perfect balance of pumpkin spice and banana flavor
- Stays moist for days without drying out
- Freezes beautifully for quick snacks later
- Works for breakfast, dessert, or an afternoon pick-me-up
Servings: 12 bars
Total Time: 50 minutes (15 min prep, 35 min bake)
Macros (per bar, approximate)
- Calories: 195
- Protein: 3g
- Carbs: 32g
- Fat: 6g
- Fiber: 2g
- Sugar: 17g
Why This Recipe Works (Quick Science)
Bananas act as both a binder and sweetener, reducing the need for extra sugar. Pumpkin purée adds moisture but can make baked goods dense — the banana lightens the texture. Oil keeps the crumb tender, while the baking soda and powder ensure rise without making the bars tough.
Common Mistakes to Avoid
- Overmixing: This makes bars dense. Stir until just combined.
- Too much banana: More than two medium bananas will overpower the pumpkin flavor.
- Cutting too soon: Let them cool at least 15 minutes so they slice cleanly.
What to Serve With
- A drizzle of cream cheese glaze or powdered sugar on top
- Fresh berries for a lighter twist
- A hot latte or chai for peak cozy vibes
FAQ
Can I freeze them?
Yes! Wrap tightly and freeze for up to 3 months.
Can I make them gluten-free?
Yes — swap in a cup-for-cup gluten-free flour blend.
Can I use fresh pumpkin?
Yes, but make sure it’s well-puréed and not watery.
What You’ll Need
- 1 cup pumpkin purée
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
Step 1 – Prep the oven and pan
Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.
Step 2 – Mash bananas
In a medium bowl, mash ripe bananas until smooth with just a few small lumps.
Step 3 – Mix wet ingredients
In a large bowl, whisk together pumpkin purée, mashed bananas, eggs, oil, sugars, and vanilla extract until smooth.
Step 4 – Combine dry ingredients
In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 5 – Fold batter together
Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
Step 6 – Bake
Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7 – Cool and slice
Let bars cool in the pan for 15 minutes before slicing into squares or rectangles.
