side view of a pumpkin banana cake bar with a dollop of whipped cream on top
Super moist gluten free pumpkin banana bread bars are made with warm autumn spices. The perfect recipe for an easy pumpkin treat!

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!

pumpkin banana cake bars on white counter cut in squares

Ingredients for Pumpkin Banana Cake Bars:

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:

More delicious pumpkin recipes:

stack of pumpkin bars on white counter, the top bar on the stack has a dollop of whipped cream
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stack of pumpkin bars on white counter, the top bar on the stack has a dollop of whipped cream

Pumpkin Banana Cake Bars

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: 16 bars 1x
  • Category: dessert
  • Method: baking
  • Cuisine: pumpkin
  • Diet: Gluten Free

Description

Super moist gluten free pumpkin banana bread bars are made with warm autumn spices. The perfect recipe for an easy pumpkin treat!


Scale

Ingredients


Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, mash the bananas.
  3. Add the pumpkin puree, eggs, coconut sugar, agave nectar, and vanilla to the bowl and whisk to combine.
  4. Add the almond flour, arrowroot four, baking powder, pumpkin pie spice, cinnamon, ginger, and salt to the bowl.
  5. Whisk until combined.
  6. Line a 9×9 square pan with parchment paper.
  7. Pour the batter into the pan and spread into the corners and edges in an even layer.
  8. Bake for 30 minutes.
  9. Allow the bars to cool for 10 minutes before removing from the pan and slicing them into 16 bars.
  10. 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.

  11. Sprinkle with some additional pumpkin pie spice or cinnamon and enjoy!

Nutrition

  • 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
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