Caramelized Plantain Pumpkin Bars – JOINA LORI
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Caramelized Plantain Pumpkin Bars

Remember when I tried to make these a while back, and they were, um, green? Well, after a little more trial and error, I figured I’d re-vamp the recipe completely. And by “completely,” I mean just steal an idea from Cat’s delicious Caramelised Plantain Bread.

I love–LOVE–fried plantains, so why not toss them into my pumpkin bars? The Carmel-y, toffee-y flavors meld so well with pumpkin. I mean, EVERYTHING goes well with pumpkin, but it’s a little extra special here. It’s perfect with butter and a smattering of honey and a steaming cup of coffee (what isn’t?!) and has saved my ass this week since I’ve fallen victim to a stream of early meetings that require me to have my breakfast in the car I’m such a public health risk. If you happen to see someone swerving like a maniac down I-25, it’s probably just me trying to keep all that warm, drippy honey off myself and failing. Whatever.

Caramelized Plantain Pumpkin Bars

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 11


  • ½ c Coconut Flour
  • ½ c Flax Meal
  • 1 Plantain peeled and sliced
  • ¼ c Butter
  • ¼ c Full Fat Coconut Milk
  • 1 t Baking Soda
  • 1 c Pumpkin Puree
  • ¼ c Maple Syrup
  • 1 t Vanilla


  • Over medium heat, melt the butter. Add the plantain slices and about a Tablespoon of maple syrup.
  • Allow the slices to brown on one side, then flip. Swash the butter around to make sure all pieces are coated.
  • When they’re nice and fragrant and soft (I like them almost mushy brings out the flavor!), remove from heat and add the ¼ c of coconut milk.
  • Stir it all around and add to a food processor.
  • Pulse until you have a nice mashed consistency—not quite a puree. Lumps are good!
  • Combine the remaining ingredients into a thick batter, then add the plantain mixture.
  • Spread into an 8×8 inch pan and bake at 350 for 20-25 minutes, or until a knife inserted comes out clean.

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