This loaf started as a last-minute solution for two overripe bananas sitting on the counter. With no intention of wasting them again, I decided to make something a bit more special than the usual banana bread. The result? A beautifully nutty, comforting loaf that’s perfect for toasting or enjoying with a cup of tea.
The first time I made this, I went a little overboard with the icing. I thought more would be better, but it ended up overpowering the loaf. Now, I’ve learned that a light drizzle of honey glaze is all you need for the perfect finish.
Why This Recipe Works
This banana bread strikes the perfect balance—moist but not too dense, sweet but not overly sugary. Here’s why:
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Very ripe bananas (the blacker, the better) provide natural sweetness and moisture.
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Light muscovado sugar adds a deep flavour without being overwhelming.
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Self-raising flour plus baking powder ensures a tender rise.
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Pecans add crunch inside the loaf and a lovely decorative touch on top.
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The honey icing is subtle and floral, enhancing the bananas instead of overpowering them.
Ingredients
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115g butter, softened (room temperature)
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2 very ripe bananas (about 200g peeled)
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150g light muscovado sugar
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2 large eggs
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225g self-raising flour
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1 tsp baking powder
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2 tbsp milk
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75g chopped pecans
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Icing sugar + honey (for glaze)
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10–12 pecan halves (for garnish)
Making It Yours (Without Ruining It)
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No pecans? Walnuts work well too—just be aware they’re slightly more bitter but still delicious.
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Dairy-free? Substitute with baking spread and plant-based milk. You may need to add 5 extra minutes of baking time.
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Extra spice? A pinch of cinnamon or nutmeg adds warmth, but be careful not to overpower the banana flavour.
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No honey? Maple syrup is a great substitute for the icing, though it will give a different, less floral taste.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Loaf sank in the middle | Bananas too large or batter too wet | Stick to 200g of bananas and avoid extra milk |
| Icing ran off | Loaf was still warm | Wait until the loaf has fully cooled before glazing |
| Top over-browned | Oven too hot or tin too high | Check after 45 minutes and cover loosely with foil if necessary |
| Loaf stuck in tin | Forgot to line or didn’t grease enough | Always grease and line the bottom with parchment paper |
How to Make Mary Berry’s Banana Pecan Loaf with Honey Icing
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Prepare the Tin and Oven
Preheat your oven to 180°C (fan 160°C) / 350°F / Gas 4. Grease a 900g loaf tin and line the bottom with baking parchment. -
Mash the Bananas
Use a fork to mash the bananas until smooth. Set them aside. -
Make the Batter
In a large bowl, beat the butter, sugar, eggs, flour, baking powder, and milk until smooth—about 1 minute with an electric whisk, or 2 minutes by hand. Add the mashed bananas and beat for another 30 seconds. -
Add the Pecans
Stir in the chopped pecans gently. Avoid overmixing. -
Bake the Loaf
Spoon the batter into the prepared tin and level the top. Bake for about 1 hour, checking at 45 minutes to see if it’s browning too quickly. Cover with foil if necessary. Test for doneness by inserting a skewer—it should come out clean. -
Cool the Loaf
Let the loaf cool in the tin for 5–10 minutes. Run a palette knife around the edges, then turn it out onto a wire rack to cool completely. -
Make the Icing
Sift icing sugar into a bowl. Stir in the honey and ½ teaspoon of cold water to make a smooth, runny icing. Drizzle it over the cooled loaf and garnish with pecan halves.
Tips From My Kitchen
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I always weigh my bananas—too much and the loaf will sink, too little and it will dry out.
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Toasting the pecan halves before decorating enhances their flavour and adds extra crunch.
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If I plan to freeze the loaf, I skip the icing and add it after defrosting for the best texture.
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This loaf actually slices better the next day—but good luck resisting it!
Storage + Serving
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Room temperature: Keep it in an airtight tin for up to 3 days.
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Fridge: If it’s warm or iced, store in the fridge. Let it come to room temperature before serving.
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Freezer: Wrap the loaf (whole or sliced) in parchment, then foil. Freeze for up to 3 months. Thaw at room temperature.
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Serving tip: It’s heavenly toasted with a bit of salted butter.
Frequently Asked Questions
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Q: Can I use frozen bananas?
Yes! Just defrost them first and drain any excess liquid. They’ll be even sweeter once thawed. -
Q: Can I skip the icing?
Absolutely! It’s still delicious without it—just a more classic banana loaf. -
Q: Why does my banana loaf sometimes sink?
It’s usually due to too much banana or an undercooked center. Stick to 200g of banana and bake at a lower temperature for a longer time. -
Q: Can I use a round tin instead of a loaf tin?
Yes, but you’ll need to reduce the baking time and check it earlier. A loaf tin gives the best crumb, though. -
Q: Can I use dark muscovado sugar?
You can, but it’ll be a bit richer and heavier. It’s still tasty, just with a different texture.
Try More Recipes
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Mary Berry Banana Fruit Bread
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Mary Berry Simple Banana Loaf
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Mary Berry Carrot and Orange Loaf
