These Pumpkin Pie Banana Bread Bars combine two of favorite things right now… pumpkin and the real OG, Banana Bread.
I’m not going to lie I did not plan for this Pumpkin Pie Banana Bread Bar recipe. I’m actually not sure what I was even trying to make! However, once I started I had to finish, I’m no quitter! I’m so glad I did though because these flavors together make an incredible combination. Who knew! The banana bread part is moist (I’m sorry for the word) and fluffy while the pumpkin pie topping is sweet and gooey… the PERFECT Thanksgiving dessert!
I absolutely love a classic banana bread but this recipe is so different! There are so many ways you can mix up banana bread. I’ll usually either add chocolate chips, walnuts or blueberries but adding pumpkin may be my new favorite way! These Pumpkin Pie Banana Bread Bars are super easy to make and even easier to eat.
Usually and probably like you, I make my banana bread in a loaf pan. I made this recipe in a larger casserole/brownie pan so that it was more of a sheet cake. Way easier to cut considering the pumpkin pie toppings is a bit more dense. You don’t want the pumpkin pie topping to be too thick because it may overpower the banana bread part and potentially cause the bar to fall apart. Cutting this recipe into squares also makes for an easier, grab-able dessert! When serving dessert at a party, especially if you’re adding your dessert to a dessert table, you want people to be able to grab a piece and move on.Print
These Pumpkin Pie Banana Bread Bars are the ultimate combination of the OG classic banana bread and a sweet pumpkin pie filling. The perfect recipe if you’re super into banana bread but want to put a little Fall spin on it for Thanksgiving!
For the bread:
1/2C Pumpkin Purée
1 ripe banana
1 + 1/2C almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2C almond butter
2 Tbsp maple syrup
Splash of maple flavoring
Few shakes of cinnamon
Pinch of salt
Chocolate chips (optional)
For the pumpkin pie filling:
1/2C pumpkin purée
1/4C almond butter
1/4C coconut sugar
Dew shakes of cinnamon
- Pre-heat your oven to 350
- Combine banana bread ingredients and mix until well combined
- Add mixture to a greased baking dish or one lined with parchment paper
- Next, combine the ingredients for the pumpkin pie filling
- Add globs of the filling to the top of the banana bread mixture and spread evenly
- Bake for 40-50 minutes (Keep an eye on it, don’t let it burn! You’ll want the filling on top to no longer look wet)
- Store in fridge for up to a week or freeze!
- Enjoy with… you guessed it, a drizzle of nut butter!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
If you liked this banana/pumpkin recipe, check out these other recipes: