Ingredients
Equipment
Method
Prep and mix the batter
- Preheat oven to 350F and grease a 9x13 baking pan so the bars release cleanly.
- Mash the bananas very smooth so the batter stays lump-free.
- Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl.
- Whisk the mashed bananas, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- Fold the dry mixture into the wet mixture until just combined, then spread the batter evenly in the prepared pan.
Bake and glaze
- Bake for 25-30 minutes at 350F until a toothpick comes out clean.
- Cool completely before glazing to help the ribbon drizzle set.
- Whisk powdered sugar, maple syrup, and milk to make the maple glaze, then drizzle over the cooled bars and cut into bars.
Notes
For the moistest bars, measure the packed brown sugar firmly and don’t overmix after folding—stop once no dry streaks remain. Store covered in the refrigerator up to 4 days. Freeze baked, unglazed bars up to 2 months; thaw overnight in the fridge and glaze after thawing. For a dairy-free option, use unsweetened non-dairy milk in the glaze.