Mary Berry​ Banana And Honey Cake

I first baked this banana and honey loaf on a cold Wednesday afternoon—the sort where the sky goes grey at 2pm and you just need something warm and golden in the oven. I had two bananas going sad in the fruit bowl and a half-used jar of honey lurking in the cupboard (you know the one, slightly crystallised, probably bought for some forgotten recipe).

To be honest, I didn’t expect much. Banana cake can be a bit… meh. Dry. Or too sweet. But this one? It surprised me. The crumb was tender but not soggy, the honey glaze set into the crust like a soft caramel shell, and the touch of nutmeg made it feel cosier than a woolly jumper.

The first time I overmixed and ended up with a slightly rubbery edge—but I fixed that. Let me show you how.

Why This One Works So Well

Banana cakes are easy to mess up, but this one’s got a few clever bits that keep it soft and flavourful:

• Rubbed-in butter instead of creamed gives the cake a tender, almost muffin-like crumb. Most recipes skip this—don’t.
• Honey in the batter and on top adds warmth without overpowering. I used a pale acacia honey—it’s mild and blends beautifully.
• Lemon zest keeps things from getting too heavy. I didn’t expect it to shine, but it lifted the whole cake.
• Nutmeg is subtle but grounding—don’t skip it.

INGREDIENTS + WHY THEY MATTER

• All-Purpose Flour – Just enough structure. I tried strong flour once—it got tough.
• Baking Powder – For lift. No need for bicarb here.
• Salt – Always enhances the sweetness. I use salted butter too—double boost.
• Nutmeg (¼ tsp) – Adds warmth. Freshly grated is worth the extra faff.
• Salted Butter (½ cup) – Rubbed into flour, it keeps the crumb short and tender.
• Bananas (2 medium, very ripe) – The browner, the better. Yellow bananas gave a bland cake.
• Sugar (½ cup + 1 tbsp) – Just enough. Don’t go heavier, or it masks the honey.
• Lemon Zest (from 1 lemon) – Don’t leave it out. I did once and the cake felt flat.
• Extra-Large Eggs (2) – Helps with richness and moisture.
• Thick Pale Honey (6 tbsp) – I used a cheap supermarket one and a posh jar on different days—both worked.

Topping:

• Honey (2 tbsp) – Warmed and brushed on gives that shiny, sticky finish.
• Nibbed Sugar / Crushed Sugar Cubes – Adds crunch. Optional, but lovely.

Making It Yours (Without Ruining It)

• Egg-Free: I tried with 1 mashed banana + 1 tbsp flaxseed for each egg. Texture was okay, slightly denser but held up.
• Gluten-Free: I tested with a 1:1 GF flour blend (Doves Farm)—still moist, but crumbly. Wouldn’t keep more than a day.
• No Lemon: Orange zest works too, but it’s a different vibe—sweeter.
• Add-ins: I’ve stirred in chopped walnuts and dark chocolate chips—both gorgeous. Don’t go over ½ cup total or it gets too crowded.

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

What Went Wrong	Why It Happens	How to Fix It
Rubbery texture	Overmixed the batter	Stir until just combined—don’t beat it
Cake too dark on top	Oven runs hot	Tent with foil after 55 minutes
Honey soaked in too much	Glazed while warm	Let it cool completely before brushing
Dry crumb	Used underripe bananas	Wait until they’re properly speckled brown

HOW TO MAKE MARY BERRY’S BANANA AND HONEY CAKE

1. Preheat oven to 160°C (325°F). Grease and line a 9×5-inch loaf tin.
2. In a bowl, mix flour, baking powder, salt, nutmeg. Rub in butter until it resembles breadcrumbs.
3. Mash bananas, then stir into dry mix with sugar, lemon zest, eggs, and honey. Stir gently until combined.
4. Pour into tin and level. Bake for 1 hour 15 minutes, tent with foil if browning too early.
5. Cool in tin 10 minutes, then fully on a wire rack.
6. Warm honey and brush over cooled cake. Sprinkle with sugar if using.

TIPS FROM MY KITCHEN

• I mash the bananas with a fork in a tea mug—less mess.
• If your honey is too firm, 10 seconds in the microwave does the trick.
• Don’t skip lining the tin base—it sticks otherwise.
• I store the loaf in baking paper inside a tin—better than plastic wrap, keeps it from sweating.

STORAGE + SERVING

• Room Temp: Keeps soft for 3 days in a tin.
• Fridge: Fine for 5 days, but bring to room temp before eating.
• Freezer: Slice, wrap, and freeze up to 3 months. Defrost uncovered to keep the crust crisp.
• To Serve: Lovely with Greek yoghurt, clotted cream, or just a cuppa.

FAQs

Q: Can I use runny honey instead of thick honey?
A: You can, but it does change the texture slightly—makes it a bit looser. Still tasty though.

Q: What’s the best banana stage for baking?
A: Fully brown and spotty. Yellow won’t give enough flavour, and green is a no-go.

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

Q: Why rub the butter in instead of creaming it?
A: It keeps the crumb lighter and more tender. Think scone texture meets banana bread.

Q: Can I skip the honey glaze?
A: Of course—but I wouldn’t. It adds a little magic.

Try More Recipes:

• Mary Berry Banana Pecan Loaf With Honey Icing
• Mary Berry Banana Loaf
• Mary Berry Banana Fruit Bread
• Mary Berry Ice Cream Honeycomb​