Pumpkin Banana Cake Bars

Super moist gluten free pumpkin banana bread bars are made with warm autumn spices. The perfect recipe for an easy pumpkin treat!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F.

Step 2

In a large bowl, mash the bananas.

Step 3

Add the pumpkin puree, eggs, coconut sugar, agave nectar, and vanilla to the bowl and whisk to combine.

Step 4

Add the almond flour, arrowroot four, baking powder, pumpkin pie spice, cinnamon, ginger, and salt to the bowl.

Step 5

Whisk until combined.

Step 6

Line a 9×9 square pan with parchment paper.

Step 7

Pour the batter into the pan and spread into the corners and edges in an even layer.

Step 8

Bake for 30 minutes.

Step 9

Allow the bars to cool for 10 minutes before removing from the pan and slicing them into 16 bars.

Step 10

If topping with a dollop of whipped cream or cream cheese frosting, allow the bars to cool completely. If you add a topping before they are completely cooled, the whipped cream will melt.

Step 11

Sprinkle with some additional pumpkin pie spice or cinnamon and enjoy!

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