Pumpkin-Banana Bars

Yields 24 large bars
Note: These can also easily be made into a dairy-version by swapping out the soy yogurt for regular yogurt, dairy-free cream cheese for regular, and vegan margarine for regular


For the Bars:
2 eggs
1/2 cup mashed banana
1 2/3 cups granulated sugar
1/2 cup vegetable oil (coconut oil works as well)
1/2 cup soy yogurt (or regular yogurt)
15-ounce can pumpkin
2 cups sifted all purpose flour
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon salt
1 1/4 teaspoons baking soda

For the Icing:
8-ounce package dairy-free cream cheese (or regular cream cheese) , softened
1/2 cup butter 
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Make the Bars
1.Preheat the oven to 350 degrees and grease a 9×13 inch baking pan.
Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, soy yogurt, and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, nutmeg, allspice, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into your greased baking pan and bake for 40 minutes or until a toothpick inserted into the center comes out almost clean with most crumbs clinging to it. Let cool completely before frosting.

Make the Frosting
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.


*adapted from whippedbaking.com

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