Pumpkin & Banana Bars (Vegan Optional)

January 13, 2021

Pumpkin & Banana Bars (Vegan Optional)

For our first recipe of 2021, we've got a delicious snack that makes great use of some of this week's specials while offering a fun alternative to a common lockdown go-to - banana bread.

These pumpkin and banana bars are quick and easy enough for the kids to help with (or do on their own) for a school holiday activity. With their hidden veg boost, they provide a great dose of fibre, vitamins and energy for an on-the-go commuters breakfast, or they can be frozen for up to three months if you want to make a head start on school lunchboxes.

They're also a breeze to make vegan or dairy-free!


  • 2 large or 3 small bananas, mashed
  • 1 cup pumpkin puree (roast, steam or boil, then mash or blitz your pumpkin - puree comes in handy for soup, curry etc so don't be afraid to make extra and freeze)
  • 1/4 cup of honey, maple syrup or agave
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 cups our organic rolled oats 
  • 1/2 cup of mix ins - e.g. dried banana pieces, choc chips, sultanas
  1. Preheat oven to 180°
  2. Line or grease a 8x8 inch baking pan 
  3. In a large bowl, whisk together the banana, pumpkin, honey, vanilla and spices
  4. Add the oats and mix until combined
  5. Fold in the dried fruit or choc chips
  6. Transfer the mixture to your pan, pressing down lightly until evenly distributed (rolling a small glass over the top can help)
  7. Bake for 30-35 minutes, until edges are firm and gold brown.
  8. Allow to cool completely in the pan before removing and cutting into bars.

Recipe adapted from Marsha's Baking Addiction. Don't forget to send your own suggestions and tricks to community@foodconnect.com.au.

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