Gordon Ramsay’s banana bread easy-to-follow recipe captures the essence of this classic treat with an extra-indulgent twist.
Perfect for breakfast, a quick snack, or alongside some ice cream as dessert, this recipe from the chef’s official website is sure to satisfy any sweet tooth.
When prepared as per the instructions, this loaf serves six to eight, and it can be glazed with maple syrup if you want a flavourful shiny top.
Sharing the recipe, the TV star and restaurateur said: “This easy banana bread recipe is the perfect way to use up overripe bananas. It’s soft, moist and utterly delicious.
“To add flavour and crunch, we used dark chocolate chips and pecan nuts in the mixture.”
Ingredients
140g unsalted butter, softened, plus extra for greasing
75g caster sugar
75g light brown sugar, plus 1 tsp for topping
Two eggs
140g self-raising flour
One tsp baking powder
Pinch of sea salt
75g pecan nuts, roughly chopped
75g dark chocolate chips
Three very ripe bananas, two mashed and one for topping
One to two tbsp maple syrup, to glaze
Method
Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Prepare a 900g loaf tin by greasing it and lining it with baking paper.
In a bowl, use an electric whisk to cream together the butter and both types of sugar until the mixture is light and airy.
Incorporate the eggs one at a time, making sure to mix well after each addition. If the batter appears to split, simply add a spoonful of flour to help stabilise it.
Gently fold in the flour, baking powder, and salt, then mix in the pecans, chocolate chips, and mashed bananas.
Transfer the batter into the prepared loaf tin, smoothing the top evenly. Slice the remaining banana lengthwise and gently press it into the surface of the batter.
Sprinkle an extra teaspoon of brown sugar over the top and bake for approximately 50 minutes, or until the loaf turns golden brown and springs back when touched. A skewer inserted in the centre should come out clean, though some gooey bits of chocolate or banana may cling to it.
Once out of the oven, brush the hot loaf with maple syrup for an added shine, then let it cool in the tin for 10-20 minutes.
Carefully remove it from the tin and place it on a wire rack to cool completely before slicing.
