Mary Berry Banana Pecan Loaf With Honey Icing

This loaf started as a last-minute rescue mission. I had two blackened bananas on the counter and no intention of letting them go to waste again (they’d already dodged two smoothies and a tray of muffins). I wanted something simple, comforting, and a bit more special than your basic banana bread.

The first time I made this, I overdid the icing. Thought more was better—but it ended up overpowering the loaf. What I learned? A light drizzle of honey glaze is all you need to finish it beautifully.

Now this banana pecan loaf is one of my most baked recipes. Toasted with a bit of butter, or just sliced thick alongside a hot cup of tea—it’s mellow, nutty, and quietly brilliant. Let me show you how to get it just right.

Why This One Works So Well

Most banana breads are either too dense or too sweet. This one hits the middle perfectly thanks to:

• Very ripe bananas – practically black is best. They’re soft, sweet, and give the loaf its rich flavour and natural moisture.
• Light muscovado sugar – deeper flavour than regular sugar but not too heavy.
• Self-raising flour + baking powder – ensures a tender, even rise.
• Pecans – chopped for crunch inside, whole for a pretty finish on top.
• Honey icing – subtle and floral, not cloying. It complements the bananas instead of competing with them.

It’s the kind of loaf that feels like a treat but doesn’t scream for attention.

Ingredients + Why They Matter

• Butter (115g) – Use it at room temp so it creams properly. I once used it straight from the fridge—won’t make that mistake again.
• Very ripe bananas (2) – About 200g peeled. The darker, the better.
• Light muscovado sugar (150g) – Adds moisture and flavour without making it too rich.
• Eggs (2 large) – Binds everything and adds structure.
• Self-raising flour (225g) – Saves a step and keeps it light.
• Baking powder (1 tsp) – Just enough extra lift to make it airy, not stodgy.
• Milk (2 tbsp) – Loosens the batter slightly for better texture.
• Chopped pecans (75g) – Nutty, buttery crunch in every bite.
• Icing sugar + honey – For the glaze. It sets gently and adds a touch of shine.
• Pecan halves (10–12) – For a decorative, crunchy top.

Making It Yours (Without Ruining It)

• No pecans? Walnuts work too—similar texture, slightly more bitter. Still lovely.
• Want it dairy-free? Use baking spread and plant-based milk. I’ve tested it—it still rises nicely, but you may need an extra 5 minutes of baking time.
• Extra spice? A pinch of cinnamon or nutmeg adds warmth, but don’t overdo it or it’ll take over.
• No honey? Maple syrup works in the icing. Not as floral, but still sweet and soft.

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 the weight (200g) and don’t add extra milk
Icing ran off	Loaf was still warm	Wait until fully cooled before glazing
Top over-browned	Oven too hot or tin too high	Check after 45 mins and cover loosely with foil
Loaf stuck in tin	Forgot to line or under-greased it	Always grease and line the base with parchment

How to Make Mary Berry’s Banana Pecan Loaf with Honey Icing

1. Prep the tin and oven
   Preheat to 180°C (fan 160°C) / 350°F / Gas 4. Grease a 900g loaf tin and line the bottom with baking parchment.
2. Mash the bananas
   Use a fork to mash them into a smooth, soft pulp. Set aside.
3. 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 banana and beat another 30 seconds.
4. Add the nuts
   Stir in the chopped pecans gently—don’t overmix.
5. Bake
   Spoon the mixture into the tin and level the top. Bake for about 1 hour. Check at 45 minutes—cover with foil if it’s browning too fast. Test with a skewer; it should come out clean.
6. Cool the loaf
   Leave in the tin for 5–10 minutes. Run a palette knife around the edge, then turn out and cool completely on a wire rack.
7. Make the icing
   Sift icing sugar into a bowl. Stir in honey and ½ teaspoon cold water to make a runny icing. Drizzle over the cooled loaf and top with pecan halves.

Tips From My Kitchen

• I always weigh my bananas—too much and the loaf sinks, too little and it dries out.
• I toast the pecan halves before decorating—it brings out their flavour and gives them extra crunch.
• If I know I’ll freeze it, I skip the icing and add it after defrosting for the best texture.
• This loaf slices better the next day—but good luck waiting that long.

Storage + Serving

• Room temperature: Store in an airtight tin for up to 3 days.
• Fridge: If your kitchen’s warm or you’ve iced it, keep it chilled. Bring to room temp before eating.
• Freezer: Wrap whole or sliced in parchment, then foil. Freeze up to 3 months. Thaw at room temp.
• Serving tip: Toasted with a bit of salted butter is heaven.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen bananas?
Yes. Defrost them first and drain any excess liquid. They’re even sweeter once thawed.

Q: Can I skip the icing?
Absolutely. It’s still lovely without it—just more of a classic banana loaf.

Q: Why does my banana loaf sink sometimes?
Usually too much banana, or the centre wasn’t fully cooked. Stick to 200g and bake low and slow.

Q: Can I make this in a round tin?
Yes, but reduce baking time slightly 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 richer and slightly heavier. Still tasty, just a different feel.

Try More Recipes:

• Mary Berry Banana Fruit Bread
• Mary Berry Simple Banana Loaf
• Mary Berry Carrot And Orange Loaf