Mary Berry Banana And Pecan Loaf Recipe

Mary Berry Banana And Pecan Loaf Recipe is a classic British bake that makes a comforting afternoon tea treat. This moist loaf combines overripe bananas with crunchy nuts, all topped with a sweet honey icing.

The first time I made this, I used bananas that were still a bit yellow and the loaf came out remarkably bland. Now I always wait until the skins are covered in dark brown spots because that’s when the natural sugars are at their peak. It’s those messy, mushy bananas that provide the deep caramel flavour and the damp crumb that makes Mary’s recipes so reliable.

The light muscovado sugar is doing more work than you’d think here. Without it, you lose that hint of molasses that pairs so well with the earthy pecans. I’ve found that toastng the nuts for five minutes before chopping them makes a massive difference to the final taste, though you have to be careful not to let them catch in the oven. It’s a simple bake, but getting the texture right means not over-mixing once those bananas go into the bowl.

Try More Desserts Recipes:

• Mary Berry Earl Grey Tea Loaf Recipe
• Mary Berry Marmalade Loaf Cake​ Recipe
• Mary Berry Coconut Loaf Cake Recipe​

Jump to Recipe

Why You’ll Love This Mary Berry Banana And Pecan Loaf Recipe:

• One-bowl base. The all-in-one mixing method means you spend less time washing up and more time enjoying the smell of baking banana in your kitchen.
• Sticky honey glaze. The icing isn’t just sweet; the addition of honey gives it a lovely floral note and a shiny finish that looks great on a serving board.
• Textural contrast. You get a soft, damp sponge paired with the distinct crunch of chopped pecans, making every bite more interesting than a plain banana bread.
• Stays fresh. Thanks to the high moisture content from the fruit and muscovado sugar, this loaf actually tastes better on the second or third day.
• Properly spiced. The dark sugar provides a natural warmth that makes the cake feel incredibly cosy and perfect for autumn or winter afternoons.
• Reliable rise. Mary’s proportions of baking powder to flour are calculated to support the heavy nuts, so you get a proud, well-risen loaf every time.

Mary Berry Banana And Pecan Loaf Ingredients

For the Loaf

• 115g (4oz) softened butter, plus extra for greasing
• 2 very ripe bananas (about 200g/7oz peeled weight)
• 150g (5oz) light muscovado sugar
• 2 large eggs
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp full-fat milk
• 75g (3oz) pecans, chopped

For the Honey Icing

• 100g (3½oz) 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

1. Prep the tin and oven: Preheat the oven to 180°C (350°F/Gas Mark 4). Grease a 900g (2lb) loaf tin with a bit of extra butter and line the base and sides with greaseproof paper, leaving a little bit hanging over the edges so you can lift the cake out later without it breaking.
2. Mash the bananas: Peel your fruit and put it in a shallow bowl. Use a sturdy fork to mash the bananas into a smooth, liquid-like pulp with no large lumps left. If the bananas are truly ripe, they should turn into a mushy paste almost instantly. This liquid fruit is what keeps the loaf moist for days on the kitchen counter.
3. Make the batter: Put the softened butter, muscovado sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl. Use an electric hand whisk to beat the mixture for about one minute until it’s pale, thick, and smooth.
4. Add fruit and nuts: Pour the mashed banana into the bowl and whisk for another 30 seconds just to combine. Use a spatula to gently mix in the chopped pecans, making sure they’re spread evenly through the batter so they don’t all clump together in one spot.
5. Bake: Spoon the thick mixture into your prepared loaf tin and level the surface with the back of a metal spoon. Place it in the centre of the oven and bake for about one hour, keeping an eye on the colour as it cooks.
6. Check for doneness: Have a look at the loaf after 45 minutes. If the top is already a dark golden brown but the middle still feels a bit soft, cover it loosely with a tent of tin foil. This lets the centre finish cooking through without the top of the cake burning or becoming too hard.
7. Cool: Take the tin out of the oven and let the loaf sit for ten minutes to firm up. Run a small knife around the inside edge to make sure nothing is sticking, then lift the cake onto a wire rack and leave it until it’s completely cold.
8. Decorate: Sift the icing sugar into a small bowl and stir in the honey and a tiny drop of water until you have a thick, drizzly paste. Spoon the icing over the top of the cold loaf, letting it run down the sides, and press the pecan halves into the sticky glaze before it sets.

Recipe Tips

• Soften the butter. Make sure your butter is at room temperature before you start. If it’s straight from the fridge, it won’t combine properly with the muscovado sugar and you’ll end up with greasy streaks in the finished cake.
• Check the fruit. The bananas should be very soft and the skins should be almost black. These contain the most moisture and sugar, which is what gives the loaf its signature heavy, damp texture.
• Don’t over-mix. Once you add the flour and fruit, stop whisking as soon as everything is combined. Over-working the batter makes the gluten tough, which turns a light tea loaf into something more like a dense bread.
• Sift the icing sugar. Icing sugar always has tiny hard lumps that won’t disappear when you add the honey. Sifting it first is the only way to get a perfectly smooth, professional-looking glaze that drizzles evenly over the cake.
• Use a liner. If you find greaseproof paper fiddly, you can buy pre-shaped paper liners for 2lb loaf tins. They save a lot of time and guarantee that the honey icing won’t stick to the metal when you’re trying to serve.
• Toast the pecans. If you have an extra five minutes, put the chopped nuts in a dry frying pan over a medium heat until they smell fragrant. This brings out the oils and makes the nut flavour much more prominent against the sweet banana.

What To Serve With Banana And Pecan Loaf?

Serve Banana And Pecan Loaf with a thick slice of this loaf is best served with a generous spread of salted butter. The salt helps to highlight the sweetness of the honey icing and the deep flavour of the muscovado sugar. If you’re having this for a proper afternoon tea, a cup of Earl Grey or a strong breakfast tea is a great accompaniment. For a more indulgent dessert, you could even serve a slice warm with a dollop of clotted cream.

How To Store Leftovers Banana And Pecan Loaf?

Fridge: Do not store this cake in the fridge as it will make the sponge go stale and the icing might turn watery. Keep it in an airtight tin at room temperature, where it will stay fresh and moist for up to five days.

Reheat: If the loaf has been sitting for a few days, you can warm a slice in the microwave for ten seconds. This softens the butter in the sponge and makes it feel like it’s just come out of the oven, though the icing will melt slightly.

Freeze: This loaf freezes brilliantly for up to three months. Wrap it tightly in greaseproof paper and then a layer of foil; just be aware that the icing may become a bit sticky once it thaws out at room temperature.

FAQs

Can I make the Mary Berry Banana And Pecan Loaf Recipe with plain flour?

No, you need the raising agents in the self-raising flour and the extra baking powder to lift the heavy mashed fruit and nuts. If you only have plain flour, add two level teaspoons of baking powder for every 150g of flour.

Why did my cake sink in the middle?

This usually happens if the oven door was opened too early or if the bananas were particularly large and added too much moisture. Make sure your oven is at the right temperature before the tin goes in and don’t peek for at least 45 minutes.

Can I use walnuts instead of pecans in the Mary Berry Banana And Pecan Loaf Recipe?

Yes, walnuts are a great substitute and have a similar oily texture that works well with banana. You can use the same weight of chopped walnuts and follow the rest of the instructions exactly as they are.

How do I stop the pecans from falling off the top?

The trick is to place the pecan halves onto the icing while it’s still wet. If you wait until the honey glaze has started to set, the nuts won’t stick and they’ll just slide off as soon as you try to slice the cake.

What if I don’t have muscovado sugar?

You can use light brown soft sugar instead, but you’ll lose a bit of that deep, treacle-like flavour. Avoid using white granulated sugar as it doesn’t have the moisture needed to keep this specific loaf tender.

More Desserts Recipes:

• Mary Berry​ Fruit Loaf Recipe
• Mary Berry​ Tea Loaf Recipe
• Mary Berry Chocolate Brownie Loaf Cake​

Mary Berry Banana And Pecan Loaf Nutrition Facts

Per serving (1 of 10):

• Calories: 345 kcal
• Protein: 5g
• Fat: 16g
• Carbohydrates: 48g
• Sugar: 31g
• Sodium: 160mg