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Pumpkin Banana Bread Bars

Pumpkin banana bread bars with a moist, tender crumb and a crackly top. The batter blends mashed ripe bananas with pumpkin puree, then bakes in a 9x13 pan and finishes with a quick maple glaze drizzle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin banana bread bars
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 2 bananas very ripe, mashed
  • 0.75 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
Maple glaze
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and mix the batter
  1. Preheat oven to 350F and grease a 9x13 baking pan.
  2. Mash the bananas very smooth.
  3. Whisk the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Whisk the mashed bananas, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  5. Fold the dry ingredients into the wet ingredients until just combined, then spread the batter evenly in the pan.
Bake, cool, and glaze
  1. Bake at 350F for 25-30 minutes, until a toothpick comes out clean.
  2. Cool the bars completely before glazing so the drizzle stays ribboned on top.
  3. Whisk powdered sugar, maple syrup, and milk for the maple glaze, drizzle over the top, and cut into bars.

Notes

For clean slices, cool completely, then refrigerate 30-60 minutes before cutting. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze bars (without worry about glaze setting) up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce and expect a slightly softer crumb.