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Pumpkin Banana Bread Bars

Pumpkin banana bread bars with a tender, golden crumb baked in a 9x13 pan, then finished with a simple maple glaze. Moist pumpkin-meets-banana flavor and a quick glaze drizzle create bakery-style slices you can serve for breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 260
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
 

Prepare and mix
  1. Preheat the oven to 350F, then grease a 9x13 baking pan.
  2. Mash the bananas until 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, glaze, and slice
  1. Bake at 350F for 25-30 minutes, until a toothpick comes out clean.
  2. Cool the bars completely before glazing.
  3. Whisk the powdered sugar, maple syrup, and milk until smooth, then drizzle over the top in ribbons and cut into bars.

Notes

For the moistest bars, fold the dry into the wet just until the flour disappears—overmixing can make them tough. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze bars (glaze after thawing if you want cleaner ribbons) for up to 2 months. For a dairy-free swap, use dairy-free milk in the maple glaze.