Preheat oven to 350 ° F and grease a 9″ x 13″ well with butter or coconut oil. In a blender or food processor, blend banana and pumpkin puree until completely smooth. Transfer to a bowl and mix in eggs and agave syrup until completely combined.

In a separate bowl, sift together the coconut flour, baking soda, baking powder, salt and pumpkin pie spice. Once the dry ingredients are smooth and contain no clumps, slowly add them to the wet ingredients and stir until fully mixed. The mixture will be thick.

Transfer the mixture into the greased pan and spread until smooth and even. Gently press the chopped walnuts (if you’d like) into the pumpkin bars. Place the bars into the oven and allow to bake for about 40-45 minutes, or until the edges are golden and the center is firm.

Remove from the oven and allow to cool completely. Enjoy warm, or place in the fridge for up to a week. Personally, I prefer them cooled =)