Carmelized 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 firgured I’d re-vamp the recipe completely.  And by “completely,” I mean just steal an idea from Cat’s delicious Carmelised Plantain Bread.


I love–LOVE–fried plantains, so why not toss them into my pumpkin bars?  The carmel-y, toffee-y flavors meld sooooooo 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 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.

Carmelized Plantain Pumpkin Bars

Prep time:
Cook time:
Total time:
Serves: 8
  • 1/2 c Coconut Flour
  • 1/2 c Flax Meal
  • 1 Plantain, peeled and sliced
  • 1/4 c Butter
  • 1/4 c Full Fat Coconut Milk
  • 6 Eggs
  • 1 t Baking Soda
  • 1 c Pumpkin Puree
  • 1/4 c Maple Syrup
  • 1 t Vanilla
  1. Over medium heat, melt the butter. Add the plantain slices and about a Tablespoon of the maple syrup.
  2. Allow the slices to brown on one side, then flip. Swash the butter around to make sure all slices are coated.
  3. When they’re nice and fragrant and soft (I like ’em almost mushy…brings out the flavor!), remove from heat and add the ¼ c of coconut milk.
  4. Stir it all around and add to a food processor.
  5. Pulse until you have a nice mashed consistency—not quite a puree. Lumps are good!
  6. Combine the remaining ingredients into a thick batter, then add the plantain mixture.
  7. 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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5 thoughts on “Carmelized Plantain Pumpkin Bars

  1. Rachel

    Are you using green plantains like chips and tostones are made from, ripe (formerly green) plantains, or the smaller, sweet plantains used to make maduros?

  2. chrissie

    his recipe sounded so delicious, i had to make it immediately! i added 4 eggs though, because i felt like the dough needed that. just wondering, did you forget the eggs or is this in fact an eggless recipe?


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