Skinny Pumpkin Banana Bars

• FOR THE BARS:
• 2 Large Eggs
• 1/2 cups Mashed Banana
• 1-2/3 cup Granulated Sugar
• 1/2 cups Canola Oil
• 1/2 cups Plain Soy Yogurt (or Regular Plain Yogurt)
• 15 ounces, weight Canned Pumpkin
• 2 cups Sifted Flour
• 2-1/4 teaspoons Baking Powder
• 1-1/4 teaspoon Baking Soda
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1/4 teaspoons Ground Allspice
• 1 teaspoon Salt
• FOR THE FROSTING:
• 8 ounces, weight Vegan Cream Cheese (or Regular)
• 1/2 cups Vegan Margarine (or Regular)
• 2 cups Powdered Sugar
• 1 teaspoon Pure Vanilla Extract

1. For the bars:
2. Preheat the oven to 350u0b0F and grease a 9x13 inch baking pan.
3. Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, soy yogurt, and pumpkin until light and fluffy.
4. Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
5. 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.
6. For the frosting:
7. Combine the dairy-free cream cheese and vegan margarine 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.
8. Spread on cooled pumpkin bars.

eggs, banana, sugar, canola oil, soy yogurt, pumpkin, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ubc, salt, frosting, cream cheese, margarine, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/skinny-pumpkin-banana-bars/ (may not work)