Think of these bars as banana bread meets pumpkin pie. Or, banana cake meets pumpkin bread. They are a fusion of two comforting desserts and will be your new favorite fall treat.
I love that these bars are moist and fluffy but they hold together and you can pick them up with your hands.
I topped mine with a dollop of whipped cream, but you could also do some cream cheese frosting or even just keep them plain!
Ingredients for Pumpkin Banana Cake Bars:
- ripe bananas
- pumpkin puree
- eggs
- coconut sugar
- agave nectar
- vanilla
- blanched almond flour
- arrowroot flour (aka arrowroot starch or arrowroot powder)
- baking powder
- pumpkin pie spice
- ground cinnamon
- ground ginger
- salt
- whipped cream for topping (optional)
How to make Pumpkin Banana Cake Bars:
In a large bowl, mash the bananas. Add the pumpkin puree, eggs, coconut sugar, agave nectar, and vanilla to the bowl and whisk to combine.
Add the almond flour, arrowroot four, baking powder, pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Whisk until combined.
Line a 9×9 square pan with parchment paper. Pour the batter into the pan and spread into the corners and edges in an even layer. Bake for 30 minutes.
Allow the bars to cool for 10 minutes before removing from the pan and slicing them into 16 bars.
If topping with a dollop of whipped cream or cream cheese frosting, allow the bars to cool completely. If you add a topping before they are completely cooled, the whipped cream will melt.
Sprinkle with some additional pumpkin pie spice or cinnamon and enjoy!
Other breads and bars you’ll love:
- Coconut Almond Banana Bread
- Double Chocolate Banana Bread
- Gluten Free Sweet Potato Bread
- Paleo Apple Cinnamon Bread
- Apple Cider Bundt Cake (gluten free)
- Gluten Free Chocolate Chunk Banana Cake
- Paleo Chocolate Chunk Pumpkin Bread
- Pumpkin Bread
More delicious pumpkin recipes:
- Gluten Free Pumpkin Whoopie Pies
- Pumpkin Cream Cheese Swirl Muffins (gluten free)
- Gluten Free Pumpkin Pie Squares
- Gluten Free Pumpkin Roll
- Easy Pumpkin Alfredo
- Pumpkin Seed Flour Sourdough Focaccia
- Gluten Free Pumpkin Gnocchi
Recipe
Pumpkin Banana Cake Bars
Super moist gluten free pumpkin banana bread bars are made with warm autumn spices. The perfect recipe for an easy pumpkin treat!
Ingredients
- 2 ripe bananas (about 1 cup mashed)
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup coconut sugar
- 2 tablespoons agave nectar
- 1 teaspoon vanilla
- 2 cups blanched almond flour
- 1/4 cup arrowroot flour (aka arrowroot starch or arrowroot powder)
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- whipped cream for topping (optional)
Instructions
- Preheat oven to 350F.
- In a large bowl, mash the bananas.
- Add the pumpkin puree, eggs, coconut sugar, agave nectar, and vanilla to the bowl and whisk to combine.
- Add the almond flour, arrowroot four, baking powder, pumpkin pie spice, cinnamon, ginger, and salt to the bowl.
- Whisk until combined.
- Line a 9×9 square pan with parchment paper.
- Pour the batter into the pan and spread into the corners and edges in an even layer.
- Bake for 30 minutes.
- Allow the bars to cool for 10 minutes before removing from the pan and slicing them into 16 bars.
- If topping with a dollop of whipped cream or cream cheese frosting, allow the bars to cool completely. If you add a topping before they are completely cooled, the whipped cream will melt.
- Sprinkle with some additional pumpkin pie spice or cinnamon and enjoy!
Nutrition Info:
- Serving Size: 1 bar
- Calories: 85
- Sugar: 10.3g
- Sodium: 88mg
- Fat: 2.6g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.2g
- Fiber: 1.5g
- Protein: 2.2g
- Cholesterol: 31mg
Any substitute for the arrowroot ?
Tapioca flour, oat flour or maybe coconut flour may be a good option! Let me know how you make out!! xo
Can I use ap flour as a sub?
I haven’t tested it so I don’t know for sure, but it’s worth a shot! Let me know if you experiment at all and how it goes! xo