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Banana, Pecan, and Maple Blondies

My recipe for blondies originally came about simply because I was looking to make something with bananas. I've already made a banana bread recipe and wasn't feeling in the mood to make a cake and so my mind wandered to blondies. I've only made them a couple of times in the past and so I think it's safe to say they're not my speciality. You will know that when it comes to bananas I think pecans are a great pairing for them, so they were my immediate go to for a bit of crunch. I have to admit that I find brownies (and blondies by association) quite rich at times and so this my seem a little contradictory but you do need to add dark chocolate chips (or chopped up dark chocolate, whatever is on offer in the supermarket). Whilst these blondies aren't overly sweet, you do need a hint of something bitter for contrast. They're pretty easy to knock up as you make them in a saucepan before transferring into a pan to bake in the oven. The one thing you do need though is a little patience. They're a lot better once you have left them to cool before slicing up and tucking in!

Makes 24

Hands-on Time 30 minutes

Baking Time 45 minutes


200g plus extra for greasing Unsalted butter

3 Bananas (ripe)

200g White chocolate

100g Caster sugar

240g Soft light brown sugar

3 Eggs, large

2 tsp Vanilla extract

200g Plain flour

1/2 tsp Fine sea salt

100g Pecans

100g Dark chocolate chips (minimum 70%)

1 tbsp Maple syrup


Baking pan, deep sided (25cmx20cm)

Baking parchment





Chopping board

Sharp knife

Preheat the oven to 180°C/160°C(Fan)/350°F/Gas mark 4.

Grease the baking pan with butter and line with baking parchment.

Peel 2 bananas and add them to the bowl. You need 200g.

Mash with a fork.

Add 200g of butter to the saucepan and place over a low-medium heat until melted.

Remove from the heat and break the white chocolate up over the saucepan.

Stir the chocolate into the butter with a spatula until it has melted.

Add the sugars and stir.

Add the eggs, one at a time, and beat into the mixture followed by the vanilla and mashed bananas.

Fold in the flour and salt.

Chop the pecans and add them to the mixture along with the chocolate chips.

Transfer into the lined baking pan and smooth out using the spatula.

Peel and slice the remaining banana and place the slices over the top of the mix.

Pop the pan into the oven on a middle shelf for 25 minutes.

Remove from the oven and drizzle the maple syrup over the top and pop it back to bake for a further 20 minutes.

Once the time is up leave cool on the worktop in the pan before lifting out using the parchment and slicing up.


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