Banana, Pecan, and Maple Blondies

I came up with this blondie recipe because I wanted to bake something with bananas. While banana bread is great, I wasn’t in the mood for cake. Pecans are a perfect pairing for bananas, adding a nice crunch. To balance the sweetness, I added dark chocolate chips—they provide a hint of bitterness that contrasts beautifully. These blondies are easy to make in a saucepan before transferring to a baking pan. The key is patience—they’re much better once cooled. Slice them up and enjoy!

Banana, Pecan, and Maple Blondies
Banana, Pecan, and Maple Blondies

Makes 24

Hands-on Time 30 minutes

Baking Time 45 minutes

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Ingredients

  • 200g plus extra for greasing unsalted butter

  • 3 ripe bananas

  • 200g white chocolate

  • 100g caster sugar

  • 240g soft light brown sugar

  • 3 large eggs

  • 2 tsp vanilla extract

  • 200g plain flour

  • ½ tsp fine sea salt

  • 100g pecans

  • 100g dark chocolate chips (minimum 70%)

  • 1 tbsp maple syrup

Equipment

  • Baking pan, deep-sided (25cm x 20cm)

  • Baking parchment

  • Bowl

  • Fork

  • Saucepan

  • Spatula

  • Chopping board

  • Sharp knife

Method

1. Prepare the Pan and Oven

  • Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

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

2. Make the Batter

  • Peel 2 bananas and mash them in a bowl until smooth.

  • Melt 200g of butter in a saucepan over low-medium heat. Remove from the heat and add the white chocolate. Stir until melted.

  • Add the caster sugar and light brown sugar to the saucepan. Stir until combined.

  • Beat in the eggs, one at a time, followed by the vanilla extract and mashed bananas.

  • Fold in the flour and salt until just combined.

  • Chop the pecans and add them to the batter along with the dark chocolate chips.

3. Assemble and Bake

  • Pour the batter into the prepared pan and smooth the top with a spatula.

  • Peel and slice the remaining banana. Arrange the slices over the batter.

  • Bake on the middle shelf for 25 minutes.

  • Remove from the oven, drizzle the maple syrup over the top, and return to the oven for another 20 minutes.

4. Cool and Serve

  • Let the blondies cool completely in the pan.

  • Lift them out using the parchment and slice into squares.

Enjoy!

Banana, Pecan, and Maple Blondies
Banana, Pecan, and Maple Blondies