Gordon Ramsay’s Banana Bread Recipe

This Gordon Ramsay’s Banana Bread Recipe is a moist and easy recipe, which is made with chocolate chips and pecans. It’s the ultimate comfort food recipe, ready in about 1 hour and 5 minutes.

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Gordon Ramsay’s Banana Bread Recipe Ingredients

• 140g unsalted butter, softened (plus more for greasing)
• 75g caster sugar
• 75g light brown sugar + 1 tsp for topping
• 2 eggs
• 140g self-raising flour
• 1 tsp baking powder
• Pinch of sea salt
• 75g pecans, chopped
• 75g dark or semisweet chocolate chips
• 3 very ripe bananas (2 mashed, 1 sliced for topping)
• 1–2 tbsp maple syrup (for glaze)

How To Make Gordon Ramsay’s Banana Bread

1. Prep the oven and pan: Preheat your oven to 350°F / 180°C (320°F / 160°C fan). Grease and line a 2 lb loaf tin with parchment paper.
2. Cream the butter and sugars: In a large bowl using an electric mixer, beat the softened butter, caster sugar, and light brown sugar together until the mixture is pale and fluffy.
3. Add the eggs: Beat in the eggs one at a time. If the mixture looks like it’s splitting, add a tablespoon of the flour and mix to bring it back together.
4. Fold in the dry ingredients: Add the self-raising flour, baking powder, and salt to the bowl. Gently fold them into the wet ingredients until just combined. Do not overmix.
5. Mix in the good stuff: Add the two mashed bananas, chopped pecans, and chocolate chips. Fold gently until everything is evenly distributed throughout the batter.
6. Fill the tin and top: Pour the batter into the prepared loaf tin and smooth the top. Slice the remaining banana in half lengthwise and arrange the pieces on top of the batter.
7. Bake the bread: Sprinkle the top of the loaf with the extra teaspoon of brown sugar. Bake for 50 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
8. Glaze and cool: As soon as the bread comes out of the oven, brush the top with maple syrup. Let it cool in the tin for 10-20 minutes before transferring it to a wire rack to cool completely.

Recipe Tips

• How do I make sure my banana bread is moist? The key is using very ripe bananas—the kind with lots of brown spots on the peel. They are sweeter and have more moisture, which is essential for a tender loaf.
• What do I do if my batter splits? Don’t panic. When you add the eggs, the mixture can sometimes curdle or “split.” Simply add a tablespoon of your measured flour and mix briefly; this will help emulsify the batter and bring it back together.
• How do I stop the top from burning? If you notice the top of the loaf is browning too quickly before the inside is cooked, you can loosely tent a piece of aluminum foil over the top for the remainder of the baking time.
• Can I make this without nuts or chocolate? Absolutely. The pecans and chocolate chips can be omitted entirely, or you can swap them for other mix-ins like walnuts or dried fruit.

What To Serve With Banana Bread

This banana bread is delicious on its own, but it’s even better when served:

• Warm with a spread of salted butter.
• With a cup of coffee or tea.
• Toasted and drizzled with a little extra maple syrup.

How To Store Banana Bread

Room Temperature: Store the completely cooled banana bread in an airtight container at room temperature for up to 4 days. Freeze: Wrap the loaf or individual slices tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying.

Banana Bread Nutrition Facts

• Calories: 185 kcal
• Carbohydrates: 25g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 4g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Bread And Butter Pudding Recipe
• Gordon Ramsay Bread And Butter Pudding Recipe
• Gordon Ramsay Creme Brulee Recipe