Gluten free vegan baked pumpkin squares

1 large ripe banana

16 oz pumpkin puree (I used Pacific brand since they have BPA free containers) 

1/2 cup chopped dried fruit medley - raisins, apples, dates, apricots

1 cup Bob's Red Mill GF oatbran

1 cup Tapioca Starch 

1 cup coconut flour

1/2 cup chocolate chips

1 cup coconut milk

Mash banana in mixing bowl. Stir in pumpkin. 

Add in oatbran & dried fruit. 

Add in Tapoica starch, coconut flour and mix evenly. 

Pour in coconut milk. Mix.

Add in chocolate chips and stir. 

Preheat oven to 350 degrees. 

Spread mixture in a greased baking pan as evenly as possible. 

Bake for about 40 minutes. 

Cut into squares for serving.