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Easy Pumpkin Banana Bread Bars – Best Fall Dessert

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These pumpkin banana bread bars are a one-bowl wonder that combines the cozy flavors of pumpkin and banana into a perfectly moist, crowd-pleasing dessert. With simple pantry ingredients and minimal fuss, they’re the ultimate fall treat that tastes like a hug.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • ¼ cup chopped pecans or walnuts (optional topping)
  • 1 tablespoon turbinado sugar (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Pour the slightly cooled melted butter over the dry ingredients. Add the brown sugar and granulated sugar. Stir until the mixture looks like wet sand.
  4. Add the eggs and vanilla extract. Stir vigorously until the batter is smooth and glossy, being careful not to overmix.
  5. Fold in the pumpkin puree and mashed banana until just combined. The batter will be thick but scoopable.
  6. Scrape the batter into the prepared pan and spread evenly. Sprinkle the chopped pecans and turbinado sugar on top, pressing them in lightly.
  7. Bake on the middle rack for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be golden brown.
  8. Cool the pan on a wire rack for at least 20 minutes. Then use the parchment overhang to lift the bars out and cool completely before cutting.

Notes

For cleaner cuts, use a sharp knife and wipe it clean between slices. Run the knife under hot water, dry it off, then cut. The flavors deepen after a day or two. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pumpkin banana bread bars, fall dessert, easy pumpkin recipe, banana bread bars, pumpkin spice bars

Find it online: https://emacrave.com/easy-pumpkin-banana-bread-bars-best-fall-dessert/