03/10/2026
Banana Pecan Matcha Blondies – inspired by our Banana + Pecan autumn special.

Ingredients:
200g melted butter
150g banana, mashed
210g plain flour
1½ tbsp JENKI matcha
80g pecan halves, roughly chopped
½ tsp baking powder
1 tsp sea salt
1 egg
2 egg yolks
1 tbsp vanilla
200g dark brown sugar
50g caster sugar
30g demerara sugar
Flakey salt, for garnish

How to:
1. Preheat the oven to fan 180°C. Grease and line a baking tin (30x20cm) with baking paper – go for a tin larger than a brownie tin for chewy, thin slices.
2. In a bowl, mix the flour, baking powder and sea salt together. Sift the matcha in, add the pecan and stir until evenly combined. Set aside.
3. Add the eggs and yolks into a large bowl along with the butter and both sugars. Whisk until pale and fluffy, 5–10 mins. Stir through the mashed banana and vanilla.
4. Fold the dry ingredients into the wet until just incorporated and pour into the prepared tin. Sprinkle over demerara sugar and bake for 18–20 minutes, until the edges are set and cracks are beginning to form.
5. Take out and lightly tap the tin onto a counter. Sprinkle over some flakey salt and leave to cool fully before slicing and serving.

Serves 6–8
