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Pumpkin Banana Bread Bars

Pumpkin banana bread bars with a maple glaze are baked into a soft, tender 9x13 tray for easy slicing. You’ll get moist pumpkin flavor and ripe banana richness, then finish with a ribbon drizzle of sweet glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Breakfast
Cuisine: American
Calories: 290
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 the pan and batter
  1. Preheat the oven to 350F and grease a 9x13 baking pan. Your pan should be ready so the batter can go in right after mixing.
  2. Mash the very ripe bananas very smooth. Aim for no large lumps so the bars bake evenly.
  3. Whisk the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Mix until the spices and leaveners look evenly distributed.
  4. Whisk the mashed bananas, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth. Stop when the mixture turns glossy and uniform.
  5. Fold the dry ingredients into the wet ingredients until just combined, then spread the batter evenly in the pan. Stop mixing as soon as no dry streaks remain.
Bake, cool, and glaze
  1. Bake for 25-30 minutes at 350F, until a toothpick comes out clean. The top should look set and lightly golden.
  2. Cool completely before glazing. This prevents the glaze from soaking in and losing its ribbon look.
  3. Whisk the powdered sugar, maple syrup, and milk for the maple glaze until smooth. Drizzle over the bars in ribbons and cut into bars.

Notes

Pro tip: Measure pumpkin puree consistently—if it’s very watery, blot lightly or bake a minute or two longer so the center sets. Store bars covered in the fridge for up to 4 days; freeze glazed bars up to 2 months, thaw overnight in the refrigerator. For a dairy-light option, use an equal amount of plant milk in the glaze.