Maple banana blondies

cooked8 Aug 2026

Incredible. Probably the best thing I've ever baked.

ingredients8

very ripe bananas, mashed (~150 g)

100 g

butter, melted

90 g

white sugar

60 ml

maple syrup

egg

175 g

flour

¾ tsp

salt

maple syrup, for brushing

mash bananas and combine

fold

spread

bake

brush

Grid inferred from the written steps.

mash the bananas and combine with melted butter, sugar, maple syrup and egg2very ripe bananas, mashed (~150 g)100 gbutter, melted90 gwhite sugar60 mlmaple syrup1egg
fold in the flour and salt until just combined175 gflour¾ tspsalt
spread into a buttered 20×20 cm glass dish
bake at 165 °C for about 30 minutes, until the centre is set and a toothpick comes out with only a few crumbs
brush with maple syrup while warm and cool fully before cuttingmaple syrup, for brushing

white sugar and maple syrup replaced brown sugar; flour was increased to handle the syrup
flour went 165 → 175 g for more structure — still fudgy, but holds a clean edge instead of collapsing
frozen bananas thawed weep liquid and bake noticeably fudgier; fresh very ripe ones are the default now
no baking powder — lift turns it into banana bread cake rather than a blondie

crushed nuts tossed with salt and honey, scattered over the maple brush while still warm — a handful of nuts, pinch of salt, drizzle of honey

crushed nuts with salt only, no honey — crunch and salt without stacking more sweetness on the maple — a handful of nuts, pinch of salt