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Pumpkin Banana Bread Bars

Pumpkin banana bread bars with a moist crumb and a sweet maple glaze drizzle. Baked in a 9x13 pan for easy slicing—golden, tender, and fragrant with pumpkin pie spice and cinnamon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Breakfast
Cuisine: American
Calories: 330
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
  1. Preheat oven to 350F and grease a 9x13 baking pan.
  2. Mash the very ripe bananas very smooth.
Mix dry and wet batter
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
  2. Whisk the mashed bananas, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  3. Fold the dry ingredients into the wet ingredients until just combined, then spread the batter evenly in the pan.
Bake, glaze, and serve
  1. Bake at 350F for 25-30 minutes, until a toothpick comes out clean.
  2. Cool completely, then drizzle with maple glaze in ribbons and cut into bars.

Notes

For the moistest bars, stop mixing as soon as the dry ingredients disappear—overmixing can make the crumb tough. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze for up to 2 months in a sealed container. For a dairy-free option, use a plant-based milk in the glaze.