In a large bowl, mix whisk together the bananas, apple sauce, pumpkin puree, agave syrup, milk and vanilla extract.
To it add the remainder of the ingredients and mix using a big wooden spoon. Pour in a ungreased 9x13 inch baking dish and spread evenly. I sprinkled the top with additional sliced almonds, but this step is optional.
Bake for about 25 to 30 minutes or until just golden brown.
Cut into 15 squares and serve.
Store in an air tight container in the fridge for up to 2 weeks.