Vegan Pumpkin Banana Bars are easy to make, flavorful and delicious bars that are crispy at the edges and are moist and chewy inside. A perfect Fall and Winter dessert recipe to try with pumpkins.
I wish all my readers a very happy and productive Fall season! I am so happy, my most favorite season of the year is already here. I just love the weather, the beautiful colors, fall fruits and vegetables (pumpkin, apples, squash, brussels sprouts and many more) and the food prepared specially in this season.
During my last grocery shopping, I was so happy to see all the fall ingredients already in our farmers market. The first thing I did was grabbed 3 cans of fresh pumpkin puree, apples and bananas. Since I had already planned in advance to prepare Pumpkin Banana Bars, I was super excited to lay my hands on these fresh ingredients and got onto to preparing this recipe as soon as I could. This Fall, I have planned to prepare several other recipes from my bucket list, and I look forward to share them with you.
As we are expecting several guests to visit us over the next few weeks, I hope I will find time to photograph (days have already started becoming shorter -late sunrise and early sunset), write, and post the recipes here. If not I will share only those recipes that are considered popular, and share the rest at least on Instagram. So stay tuned!
Back to the recipe, these pumpkin banana bars are eggless, diary free, and oil free. The banana and pumpkin combination in the recipe ensures that the interior of the bars remain moist. The addition of spices gives these bars a holiday feel and therefore are irresistible. To make this recipe non-vegan, replace one banana with an egg, and use whole milk in place of almond milk. Why wait? Get that can of pumpkin puree and prepare these tasty bars for the weekend 🙂 Also don't miss to check out different fall recipes listed at the end of this post.
Must try fall food recipes that includes apple desserts, pumpkin desserts and squash recipes
- vegan pumpkin banana bars - popular on blog
- apple cheese danish– popular on blog
- vegan pumpkin donut holes- popular on blog
- pumpkin pie with streusel topping
- vegan apple dates bread- popular on blog
- apple coffe cake with crumb topping
- apple fritters – popular on blog
- persimmon apple pudding – must try
- apple butter
- pumpkin cranberry cashewnut bread
- pumpkin peanut butter cupcakes
- ginger garlic squash soup
- pumpkin bread
Detailed recipe for Eggless Vegan Pumpkin Banana Bars
VEGAN PUMPKIN BANANA BARS
Ingredients
- 1 ½ cup All purpose flour / Maida
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Ground clove
- ¼ teaspoon Dry ginger powder
- ¾ cup Sugar
- ¾ cuo Pumpkin puree
- 2 Ripe banana mashed
- ½ cup Almond milk
- Confectioners sugar, sprinkle
Instructions
- Preheat the oven to 350 degree F. Grease the baking pan and keep it aside.
- In a large bowl first mix dry ingredients namely all purpose flour, baking soda, salt, cinnamon powder, ground nutmeg, ground clove, dry ginger powder and sugar.
- To this add pumpkin puree, mashed ripe bananas and almond milk and mix well until combined.
- Transfer the batter to a well greased square baking pan, and bake in the oven for about 30 to 45 minutes or until a knife or toothpick inserted at the center comes out almost clean (these bars will be moist on the inside). My oven took about 35 minutes. The baking time may vary depending on the thickness of your bars. So keep an eye after 30 minute mark.
- Allow it to cool for about 10 minutes, then remove from the baking pan and let it cool completely on a wire rack.
- Cut them into square bars, sprinkle some confectioners sugar.
- Vegan Pumpkin Banana Bars are now ready. Serve and enjoy.
Notes
- You can substitute almond milk with coconut milk or soy milk.
- In this recipe I have used store bought almond milk.
- Non-vegans can substitute almond milk with whole milk.
- Recipe calls for 2 large bananas. Non-vegans can replace one banana with an egg.
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Preparation time : 1 hour
Serves : 8 bars
Ingredients for Vegan Pumpkin Banana Bars
All purpose flour / Maida - 1 ½ cup
Baking Soda - 1 tsp
Salt - ½ tsp
Cinnamon powder - ½ tsp
Ground nutmeg - ¼ tsp
Ground clove - ¼ tsp
Dry Ginger powder - ¼ tsp
Sugar - ¾ cup
Pumpkin puree - ¾ cup
Ripe bananas mashed - 2
Almond milk - ½ cup
Confectioners sugar - to sprinkle
Steps to prepare Vegan Pumpkin Banana Bars
- Preheat the oven to 350 degree F. Grease the baking pan and keep it aside.
- In a large bowl first mix dry ingredients namely all purpose flour, baking soda, salt, cinnamon powder, ground nutmeg, ground clove, dry ginger powder and sugar.
- To this add pumpkin puree, mashed ripe bananas and almond milk and mix well until combined.
- Transfer the batter to a well greased square baking pan, and bake in the oven for about 30 to 45 minutes or until a knife or toothpick inserted at the center comes out almost clean (these bars will be moist on the inside). My oven took about 35 minutes. The baking time may vary depending on the thickness of your bars. So keep an eye after 30 minute mark.
- Allow it to cool for about 10 minutes, then remove from the baking pan and let it cool completely on a wire rack.
- Cut them into square bars, sprinkle some confectioners sugar.
- Vegan Pumpkin Banana Bars are now ready. Serve and enjoy.
Tip:
- You can substitute almond milk with coconut milk or soy milk.
- In this recipe I have used store bought almond milk.
- Non-vegans can substitute almond milk with whole milk.
- Recipe calls for 2 large bananas. Non-vegans can replace one banana with an egg.
Amanda
These look so delicious. They look moist and the texture if beautiful. I'll try it after tweaking it for gluten-free. Thanks!
Kushi
Thank you Amanda 🙂
Platter Talk
Nice job! Those are some good looking bars. Great texture.
Kushi
Thank you 🙂
Lisa | Garlic & Zest
This reminds me of my Aunt Lynne's pumpkin bread -- looks luscious!
Kushi
Thank you Lisa 🙂
Ilona @ Ilona's Passion
These bars look amazing! I love the pumpkin in it!
Kushi
Thank you 🙂
Kelly
I made these last night and shared one with my kids fresh out of the oven... we loved them! Should they be refrigerated or ok to keep on counter?
Kushi
It is better to store it covered in refrigerator and use as needed. Thank you so much. I am glad you liked it!