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 (theyโd 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 betterโbut 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 teaโitโs 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 โ practically black is best. Theyโre soft, sweet, and give the loaf its rich flavour and natural moisture.
- Light muscovado sugar โ deeper flavour than regular sugar but not too heavy.
- Self-raising flour + baking powder โ ensures a tender, even rise.
- Pecans โ chopped for crunch inside, whole for a pretty finish on top.
- Honey icing โ subtle and floral, not cloying. It complements the bananas instead of competing with them.
Itโs the kind of loaf that feels like a treat but doesnโt scream for attention.
Ingredients + Why They Matter
- Butter (115g) โ Use it at room temp so it creams properly. I once used it straight from the fridgeโwonโt make that mistake again.
- Very ripe bananas (2) โ About 200g peeled. The darker, the better.
- Light muscovado sugar (150g) โ Adds moisture and flavour without making it too rich.
- Eggs (2 large) โ Binds everything and adds structure.
- Self-raising flour (225g) โ Saves a step and keeps it light.
- Baking powder (1 tsp) โ Just enough extra lift to make it airy, not stodgy.
- Milk (2 tbsp) โ Loosens the batter slightly for better texture.
- Chopped pecans (75g) โ Nutty, buttery crunch in every bite.
- Icing sugar + honey โ For the glaze. It sets gently and adds a touch of shine.
- Pecan halves (10โ12) โ For a decorative, crunchy top.
Making It Yours (Without Ruining It)
- No pecans? Walnuts work tooโsimilar texture, slightly more bitter. Still lovely.
- Want it dairy-free? Use baking spread and plant-based milk. Iโve tested itโit 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 donโt overdo it or itโll take over.
- No honey? Maple syrup works in the icing. Not as floral, but still sweet and soft.
Mistakes Iโve 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 donโt 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 Berryโs Banana Pecan Loaf with Honey Icing
- Prep the tin and oven
Preheat to 180ยฐC (fan 160ยฐC) / 350ยฐF / Gas 4. Grease a 900g loaf tin and line the bottom with baking parchment. - Mash the bananas
Use a fork to mash them into a smooth, soft pulp. Set aside. - Make the batter
In a large bowl, beat the butter, sugar, eggs, flour, baking powder, and milk until smoothโabout 1 minute with an electric whisk, or 2 minutes by hand. Add the mashed banana and beat another 30 seconds. - Add the nuts
Stir in the chopped pecans gentlyโdonโt overmix. - Bake
Spoon the mixture into the tin and level the top. Bake for about 1 hour. Check at 45 minutesโcover with foil if itโs browning too fast. Test with a skewer; it should come out clean. - Cool the loaf
Leave in the tin for 5โ10 minutes. Run a palette knife around the edge, then turn out and cool completely on a wire rack. - Make the icing
Sift icing sugar into a bowl. Stir in honey and ยฝ 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 bananasโtoo much and the loaf sinks, too little and it dries out.
- I toast the pecan halves before decoratingโit brings out their flavour and gives them extra crunch.
- If I know Iโll freeze it, I skip the icing and add it after defrosting for the best texture.
- This loaf slices better the next dayโbut good luck waiting that long.
Storage + Serving
- Room temperature: Store in an airtight tin for up to 3 days.
- Fridge: If your kitchenโs warm or youโve 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. Theyโre even sweeter once thawed.
Q: Can I skip the icing?
Absolutely. Itโs still lovely without itโjust more of a classic banana loaf.
Q: Why does my banana loaf sink sometimes?
Usually too much banana, or the centre wasnโt 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 canโbut itโll 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
- Mary Berry Banana Bread
Mary Berry Banana Pecan Loaf With Honey Icing
Course: CakesCuisine: BritishDifficulty: Easy10
servings15
minutes1
hour320
kcalMoist Banana Loaf With Crunchy Pecans And Sweet Honey IcingโPerfect For Tea Breaks, Brunch, Or Rainy Afternoon Cravings.
Ingredients
- For the loaf:
115g butter (room temp) or baking spread
2 very ripe bananas (about 200g peeled)
150g light muscovado sugar
2 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
75g chopped pecans
- For the icing and decoration:
25g icing sugar
2 tsp clear honey
10โ12 pecan halves
Directions
- Preheat oven to 180ยฐC (fan 160ยฐC). Grease and line a 900g loaf tin.
- Mash bananas until soft.
- In a bowl, beat butter, sugar, eggs, flour, baking powder, and milk until smooth.
- Add mashed banana and mix. Stir in chopped pecans.
- Spoon into the tin and level the top.
- Bake for about 1 hour. Cover with foil if needed. Check with a skewer.
- Cool in the tin briefly, then on a wire rack.
- Mix icing sugar, honey, and water. Drizzle over cooled loaf. Decorate with pecan halves.
Notes
- I always weigh my bananasโtoo much and the loaf sinks, too little and it dries out.
- I toast the pecan halves before decoratingโit brings out their flavour and gives them extra crunch.
- If I know Iโll freeze it, I skip the icing and add it after defrosting for the best texture.
- This loaf slices better the next dayโbut good luck waiting that long.