This banana pecan loaf is a delicious way to use up ripe bananas, including black-skinned ones. The riper the bananas, the richer the flavour of the loaf. If you have overripe bananas, keep them in the freezer until you’re ready to bake!
This banana pecan loaf is soft, nutty, and lightly sweetened with honey icing. Perfect with a cup of tea or as a comforting treat!
Ingredients Needed
For the loaf:
- 115g (4oz) butter (room temperature) or baking spread (at least 70% fat), plus extra for greasing
- 2 very ripe bananas, about 200g (7oz) total peeled weight
- 150g (5½oz) light muscovado sugar
- 2 large eggs
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp full-fat or semi-skimmed milk
- 75g (2½oz) pecans, chopped
For the icing and decoration:
- 25g (scant 1oz) icing sugar
- 2 tsp clear honey
- 10–12 pecan halves, about 20g (¾oz)
How To Make This Banana Pecan Loaf
- Prepare the tin and oven: Preheat the oven to 180°C (fan 160°C) / 350°F / Gas 4. Grease a 900g (2lb) loaf tin and line the bottom with baking parchment.
- Make the batter: Mash the bananas well until soft and pulpy. In a large bowl, beat the butter, muscovado sugar, eggs, flour, baking powder, and milk with an electric hand whisk for 1 minute (or 2 minutes with a wooden spoon) until smooth. Add the mashed banana and beat for another 30 seconds. Stir in the chopped pecans.
- Bake the loaf: Spoon the mixture into the prepared loaf tin and level the top. Bake for about 1 hour or until well-risen and golden brown. Check after 45 minutes—if the top is browning too much, loosely cover it with foil. Test for doneness by inserting a skewer in the middle; it should come out clean.
- Cool and ice the loaf: Leave the loaf to cool in the tin for a few minutes, then run a palette knife around the edge, turn it out, and remove the lining paper. Cool completely on a wire rack.
- Make the honey icing: Sift the icing sugar into a small bowl. Stir in the honey and ½ teaspoon of cold water to make a runny icing. Drizzle over the cooled loaf and arrange the pecan halves down the middle.
Recipe Tips
- Use very ripe bananas: The darker the peel, the better the flavour. Mash them thoroughly before adding them to the batter.
- Check your loaf tin size: A 900g (2lb) tin with a 1.2-litre (2-pint) capacity is ideal. If your tin is shallower or deeper, adjust the baking time accordingly.
- Prevent sticking: Always grease and line the bottom of the tin to make sure the loaf comes out easily.
How To Store Leftovers
In the Fridge: Store in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep it in the fridge to prevent the icing from melting.
In the Freezer: Wrap the loaf (whole or sliced) in parchment paper and then in foil or a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
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