Mary Berry​ Banana And Honey Cake

I first baked this Banana and Honey Loaf on a chilly Wednesday afternoon—the kind where the sky darkens by 2 p.m., and you crave something golden and comforting in the oven. I had two overripe bananas begging for attention and a half-empty jar of honey hiding in the cupboard (you know the one—slightly crystallized, probably bought for a recipe I never got around to).

Honestly, I wasn’t expecting much. Banana cakes can be hit or miss—sometimes dry or just too sweet. But this one? It took me by surprise. The crumb was soft yet light, not at all soggy. The honey glaze formed a delicate caramel-like shell on the crust, and the hint of nutmeg added just the right amount of warmth, making it feel like a cozy hug on a cold day.

The first time I baked it, I overmixed the batter and ended up with slightly rubbery edges. But, I fixed that, and now I’m ready to show you how it’s done just right.

Why This One Works So Well

Banana cakes can be tricky, but this one has a few tricks up its sleeve that keep it moist and full of flavor:

• Rubbed-in butter instead of creaming it makes the cake tender, almost like a muffin. Most recipes skip this, but it’s a key step.

• Honey in both the batter and the glaze adds a lovely warmth without being too overwhelming. I used a mild acacia honey—it’s subtle and blends perfectly.

• Lemon zest is a surprising twist that prevents the cake from feeling too heavy. It brightens the flavor without stealing the show.

• Nutmeg gives a grounding warmth that rounds everything out. It’s understated, but definitely worth including.

INGREDIENTS + WHY THEY MATTER

• All-Purpose Flour – Just enough structure to keep it together. I once used strong flour, and the cake turned out tough.

• Baking Powder – Helps the cake rise without the need for bicarbonate of soda.

• Salt – It brings out the sweetness in the cake. I also use salted butter for a double boost of flavor.

• Nutmeg (¼ tsp) – Adds a cozy warmth. Freshly grated nutmeg is worth the extra effort.

• Salted Butter (½ cup) – Rubbed into the flour for a short and tender crumb.

• Bananas (2 medium, very ripe) – The riper, the better! Yellow bananas gave a bland cake, so go for the ones with dark spots.

• Sugar (½ cup + 1 tbsp) – Just the right amount to complement the honey. Too much, and it drowns out the honey flavor.

• Lemon Zest (from 1 lemon) – Don’t skip this—without it, the cake can feel a little flat.

• Extra-Large Eggs (2) – They add richness and moisture to the cake.

• Thick Pale Honey (6 tbsp) – I tried both a budget supermarket honey and a fancier jar. Both worked great.

Making It Yours (Without Ruining It)

• Egg-Free: I swapped each egg with 1 mashed banana and 1 tbsp flaxseed. The texture was a little denser but still held up well.

• Gluten-Free: I used a 1:1 gluten-free flour blend (Doves Farm). It worked, but the cake was a bit crumbly and didn’t last more than a day.

• No Lemon: Orange zest can be used instead, but it gives the cake a sweeter, more citrusy flavor.

• Add-ins: I’ve added chopped walnuts and dark chocolate chips—both worked beautifully. Just don’t add more than ½ cup of extras or it’ll get too crowded in the batter.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

How to Make Mary Berry’s Banana and Honey Cake

1. Preheat the oven to 160°C (325°F). Grease and line a 9×5-inch loaf tin.

2. In a bowl, combine the flour, baking powder, salt, and nutmeg. Rub in the butter until the mixture resembles breadcrumbs.

3. Mash the bananas and stir them into the dry ingredients along with the sugar, lemon zest, eggs, and honey. Mix gently until everything is just combined.

4. Pour the batter into the prepared tin and level the top.

5. Bake for 1 hour 15 minutes, covering with foil if the cake is browning too quickly.

6. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

7. Warm the honey and brush it over the cooled cake. If desired, sprinkle with sugar for a crunchy finish.

Tips from My Kitchen

• I mash the bananas with a fork in a tea mug to minimize the mess.

• If your honey is too firm, a quick 10-second zap in the microwave will do the trick.

• Don’t skip lining the base of the tin—it helps prevent sticking.

• For storage, I wrap the loaf in baking paper and keep it in a tin—this works better than plastic wrap and helps avoid sweating.

Storage + Serving

• Room Temp: Stays soft for up to 3 days in a tin.

• Fridge: Good for 5 days, but bring it to room temp before eating.

• Freezer: Slice, wrap, and freeze for up to 3 months. Defrost uncovered to preserve the crispness of the crust.

• To Serve: It’s wonderful with Greek yogurt, clotted cream, or simply with a cuppa.

FAQs

Q: Can I use runny honey instead of thick honey?
A: You can, but it will slightly alter the texture, making it a bit looser. Still, it’s delicious!

Q: What’s the best stage for bananas when baking?
A: Fully ripe, brown, and spotty bananas are best. Yellow ones won’t provide enough flavor, and green ones are a no-go.

Q: Can I make this as muffins?
A: Yes! This recipe yields about 10 muffins. Bake at 160°C for 22–25 minutes.

Q: Why rub the butter in instead of creaming it?
A: This method gives the cake a lighter, more tender crumb. It’s like the texture of a scone meets banana bread.

Q: Can I skip the honey glaze?
A: You can, but I wouldn’t recommend it. The glaze adds a little magic!

Mary Berry​ Banana And Honey Cake