Go Back
+ servings
Best & easy pumpkin bars. Vegan and eggless pumpkin banana bars. Dessert bars for fall & holiday.
Print Recipe
5 from 17 votes

Easy Pumpkin Bars | Vegan and Best Pumpkin Banana Bars

These easy pumpkin bars are the best vegan, moist, to-die-for dessert bars you will make this fall and holiday season. These bars have crispy edges and are moist and chewy inside.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Desserts, Snack, sweets
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 199kcal
Author: Kushi

Equipment

  • Square pan or Loaf pan

Ingredients

  • 1 ½ cups All purpose flour Maida
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon powder
  • 1 teaspoon Pumpkin spice
  • ¾ cup Sugar
  • ¾ cup Pumpkin puree
  • 2 Banana mashed, ripened
  • ½ cup Almond milk
  • 1 teaspoon Vanilla extract
  • Confectioners sugar sprinkle

Instructions

  • Preheat the oven to 350 degrees F. Grease the square baking pan or loaf pan and keep it aside.
  • Add the dry ingredients - flour, baking powder, baking soda, salt, cinnamon powder, pumpkin spice, and sugar and mix.
    1 ½ cups All purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Cinnamon powder, 1 teaspoon Pumpkin spice, ¾ cup Sugar
  • Add pumpkin puree, mashed ripe bananas, almond milk, and vanilla extract in a bowl and mix.
    ¾ cup Pumpkin puree, 2 Banana, ½ cup Almond milk, 1 teaspoon Vanilla extract
  • Stir the wet ingredients into the dry ingredients and mix until combined. Do not overmix.
  • Transfer the batter to a well-greased square baking pan, and bake in the oven for about 30 to 40 minutes or until a knife or toothpick inserted at the center comes out almost clean (these bars will be moist inside). My oven took about 35 minutes. The baking time may vary depending on the thickness of your bars. So keep an eye at the 25-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, and sprinkle some confectioner sugar.
    Confectioners sugar
  • 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.
  • The recipe calls for two large bananas. Non-vegans can replace one banana with an egg.
  • Use pumpkin spice or ¼ teaspoon each of nutmeg, clove, ginger powder, and cinnamon. 
  • Add chopped nuts and chocolate chips for additional texture and crunch. 

Nutrition

Calories: 199kcal | Carbohydrates: 46g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 305mg | Potassium: 197mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3597IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg