My super moist Banana Bread Recipe with Honey glace icing

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I’m always so excited when I have ripe bananas cos I get to make banana bread. It’s such a great way to use up the bananas instead of letting them rot away. I love the intense flavor they give especially when they’re very ripe. 


1/2 cup butter, at room temperature 

4 very ripe bananas 

2/3 cup light brown sugar 

2 large eggs

2 cups self raising flour 

1 teaspoon baking powder 

2 tablespoons milk

1/2 cup pecans, chopped 

Honey Glace 

25g icing sugar 

2 teaspoon honey 

pecans to decorate 


1. Heat oven to 180 degrees. Grease and line a loaf tin with parchment. 

2. Mash bananas with a fork. Combine butter, sugar, eggs, flour, baking powder, and milk in a bowl and beat with a wooden spoon until blended. Add the banana and mix well. Stir in the chopped pecans. Dollop mixture into the tin and level the top. 

3. Bake until well risen and golden brown (about 45 mins to 1 hr). Allow to cool in the tin for a few minutes and turn onto a wire rack. Peel off the paper. 

4. Once bread cools completely, sift icing sugar into a bowl and stir in the honey. Add half teaspoon of cold water to make the glaze runny. Drizzle over the cake and lay pecan halves to decorate

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