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Pumpkin Banana Bread Bars

Pumpkin banana bread bars with a moist, sliceable crumb and a sweet maple glaze drizzle. This American-style bake uses ripe mashed bananas and pumpkin puree for tender texture in every square.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 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
Wet ingredients
  • 2 very ripe bananas, 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 batter
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
  2. Mash the bananas very smooth.
  3. Whisk together 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 mixture into the wet mixture until just combined, then spread evenly in the pan.
Bake, cool, and glaze
  1. Bake for 25 to 30 minutes, until a toothpick comes out clean.
  2. Cool completely before glazing.
  3. Whisk the powdered sugar, maple syrup, and milk, then drizzle over the bars and cut into squares.

Notes

For the smoothest crumb, mash bananas until no lumps remain. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze bars (glaze after thawing) up to 2 months for best texture. For a dairy-light option, use milk substitute of your choice in the glaze (texture may be slightly looser).