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Pumpkin Banana Bread Bars

Pumpkin banana bread bars with a moist, tender crumb and a glossy maple glaze ribbon drizzle. Baked in a 9x13 pan for easy slicing—mix wet and dry separately, fold until just combined, then bake until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
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 & mix
  1. Preheat the oven to 350F and grease a 9x13 baking pan so the bars release cleanly.
  2. Mash the bananas very smooth for an even, moist crumb throughout.
  3. Whisk the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl to evenly distribute the leaveners and spices.
  4. Whisk the mashed banana, pumpkin puree, both sugars, vegetable oil, eggs, and vanilla until smooth for a glossy, uniform batter.
  5. Fold the dry ingredients into the wet ingredients until just combined, then spread the batter evenly in the greased pan.
Bake, cool, and glaze
  1. Bake at 350F for 25-30 minutes, until a toothpick comes out clean.
  2. Cool completely before glazing to help the maple drizzle set without soaking in too fast.
  3. Drizzle the maple glaze over the top in ribbons, then cut into bars.

Notes

For the best texture, fold the dry into the wet only until you no longer see dry streaks—overmixing can make the bars tough. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freeze baked bars in a sealed container up to 2 months. For a dairy-free swap, use plant-based milk in the glaze (keep the maple syrup the same).