stack of pumpkin bars on white counter, the top bar on the stack has a dollop of whipped cream Recipe
GF Gluten-Free VG Vegetarian

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!

Prep: 10 minCook: 30 minTotal: 40 min
Servings: 16 bars 1x



  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 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
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