Chocolate Chunk Pumpkin Banana Bars
Prep time
Cook time
Total time
These Flour Free Chocolate Chunk Pumpkin Banana Bars are chewy, soft, moist and full of good-for-you and tasty ingredients. They come together in a cinch in one bowl and make the perfect on-the-go breakfast or snack.
Recipe type: Dessert
Serves: 12
Wet Ingredients
  • 1 cup pumpkin puree
  • 1 banana
  • ½ cup brown cane sugar*
  • 1 tbsp melted coconut oil or olive oil*
  • 1½ tbsp maple syrup or honey*
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar*
Dry Ingredients
  • 1 tbsp chia seeds
  • 1 tbsp ground flax seeds
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1½ tsp cinnamon, ½ tsp ground ginger, ½ tsp nutmeg
  • 1½ cups oats (or scant 1½ cups oat flour)
  • 1 cup almond flour/meal
  • ⅓ cup + 1 tbsp chopped dark chocolate chunks or semisweet chocolate chips
  • ¾ cups oats
  1. Pre-heat the oven to 375F or 180F. Grease a square baking pan with coconut oil or non stick spray.
  2. Blend the oats until a fine flour forms (using a blender or an immersion blender).
  3. Add the pumpkin and banana to a large mixing bowl. Blend or mash the pumpkin and the banana together.
  4. Add the rest of the wet ingredients to the large bowl. Whisk them together until they are fluffy and fully combined.
  5. Whisk and add the seeds, baking powder, sea salt and spices, one by one, to the wet ingredients in the large bowl. Fold in the oat flour and almond meal until a thick and fully combined batter is formed.
  6. Fold in the oats and chocolate chunks (1/3 cup) to the batter until the oats and chocolate are evenly dispersed.
  7. Pour the batter into the pan. Smooth out the top with the back of a spoon and sprinkle the extra tbsp of chocolate chunks on top.
  8. Bake for 20 - 25 minutes until the bars begin to golden and a toothpick inserted in the bars comes out almost clear.
  9. Leave the bars to cool in the pan for 15 minutes.
  10. Store the cooled bars in a sealed container in the freezer for a couple of weeks or in a sealed container for up to 4 days in the fridge. Enjoy!
* Substitute brown cane sugar with light brown sugar (Note: this recipe will no longer be refined sugar free)
* For an oil-free option use 1 tbsp more pumpkin puree
* Substitute apple cider vinegar with freshly squeeze lemon juice or white vinegar.
* Ensure that all your products are certified gluten-free if necessary (oats, baking powder, almond meal)
* Honey is not for strict vegans
Nutrition Information
Serving size: 12 Calories: 286 Fat: 10g Saturated fat: 4g Unsaturated fat: 6g Trans fat: 0g Carbohydrates: 44g Sugar: 14g Sodium: 102mg Fiber: 5g Protein: 7g Cholesterol: 0mg
Recipe by Ceara's Kitchen at