Mary Berry Banana And Pecan Loaf Recipe

This Mary Berry Banana And Pecan Loaf Recipe is a moist and nutty recipe, which features ripe bananas and light muscovado sugar. It’s a classic afternoon tea treat, ready in about 1 hour and 15 minutes.

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Mary Berry Banana And Pecan Loaf Recipe Ingredients

The Loaf

• 115g (4 oz) butter, softened
• 2 very ripe bananas (approx. 200g peeled weight)
• 150g (5 oz) light muscovado sugar
• 2 large eggs
• 225g (8 oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 75g (3 oz) pecans, chopped

The Honey Icing

• 100g (3 ½ oz) icing sugar, sifted
• 2 tsp runny honey
• ½ tsp cold water (to mix)
• 10–12 pecan halves (for decoration)

How To Make Mary Berry Banana And Pecan Loaf Recipe

1. Prep the tin and oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment to ensure the loaf releases easily.
2. Mash the bananas: Peel the bananas and place them in a small bowl or on a plate. Use a fork to mash them into a smooth, soft pulp. Set aside.
3. Make the batter: In a large mixing bowl, place the softened butter, muscovado sugar, eggs, self-raising flour, baking powder, and milk. Using an electric hand whisk (or a wooden spoon and elbow grease), beat everything together for about 1 minute until the mixture is smooth and combined.
4. Add fruit and nuts: Add the mashed banana pulp to the batter and beat for another 30 seconds to incorporate. Gently stir in the chopped pecans with a spatula or spoon—don’t overmix at this stage, or the cake may become tough.
5. Bake: Spoon the mixture into the prepared loaf tin and level the top with the back of a spoon. Bake in the preheated oven for about 1 hour.
6. Check for doneness: Check the loaf at the 45-minute mark. If it is browning too quickly on top, cover it loosely with a piece of foil. The loaf is done when it is well-risen, golden brown, and a skewer inserted into the center comes out clean.
7. Cool: Leave the loaf in the tin for 5–10 minutes to firm up. Run a palette knife around the edge to loosen it, then turn out onto a wire rack to cool completely.
8. Decorate: Once the loaf is completely cold, make the icing. Sift the icing sugar into a bowl. Stir in the honey and just enough cold water (about ½ tsp) to make a runny icing consistency. Drizzle the icing over the cooled loaf and arrange the pecan halves on top.

Recipe Tips

• Banana Ripeness: The bananas must be very ripe (practically black skins are best). They provide the natural sweetness and moisture that defines the texture. If they are green or yellow, the loaf will be dry and lack flavor.
• Muscovado Sugar: Mary uses light muscovado sugar because it has a higher molasses content than caster sugar. This gives the loaf a lovely toffee-like flavor and a darker, richer color.
• Weighing Bananas: Bananas vary wildly in size. Mary recommends aiming for 200g of peeled banana weight. Too much banana can make the loaf heavy and cause it to sink in the middle.
• Toasting Nuts: For an extra depth of flavor, toast the pecan halves in a dry pan for 2-3 minutes before using them to decorate the top.
• Freezing Tip: If you plan to freeze the loaf, do so without the icing. Add the glaze and nuts after defrosting for the freshest texture.

What To Serve With Mary Berry Banana And Pecan Loaf Recipe

This loaf is perfect on its own, but can be elevated for serving.

• Salted Butter: A thick slice of this loaf, toasted and spread with salted butter, is heavenly.
• Coffee: The nuttiness pairs perfectly with a strong latte.
• Greek Yogurt: Serve a slice with a dollop of yogurt and honey for breakfast.
• Fresh Figs: If serving as a dessert, fresh figs complement the honey icing well.

How To Store Mary Berry Banana And Pecan Loaf Recipe

• Room Temperature: Store in an airtight tin or container at room temperature. It keeps well for up to 3 days and often tastes better the day after baking as the flavors mature.
• Refrigerate: If your kitchen is very warm or you have iced the cake, you can keep it in the fridge, but bring it to room temperature before eating to relax the crumb.
• Freeze: Wrap the whole loaf or individual slices in parchment paper and foil. Freeze for up to 3 months. Thaw at room temperature.

Mary Berry Banana And Pecan Loaf Recipe Nutrition Facts

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 220mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugar: 24g
• Protein: 4g

Nutrition information is estimated per slice (based on 10 slices).

FAQs

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