This delicious banana bread is quick, easy, and perfect for any time of the day. With its creamy texture, rich chocolate chips, and crunchy pecans, it’s a treat everyone will love. Made with simple ingredients, it’s a flexible recipe you can easily customize to suit your taste!
Ingredients Needed:
- 140g unsalted butter, softened, plus extra for greasing
- 75g caster sugar
- 75g light brown sugar, plus 1 tsp for topping
- 2 eggs
- 140g self-raising flour
- 1 tsp baking powder
- Pinch of sea salt
- 75g pecan nuts, roughly chopped
- 75g dark chocolate chips
- 3 very ripe bananas, 2 mashed, and 1 for topping
- 1-2 tbsp maple syrup, to glaze
How To Make Banana Bread Recipe?
- Preheat the Oven: Preheat the oven to 180°C (350°F) / 160°C fan (320°F) / Gas Mark 4. Grease and line a 900g (2 lb) loaf tin with baking paper.
- Beat the Butter and Sugars: Using an electric whisk beat together the butter and both sugars until light and fluffy.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. If the mixture splits or curdles, beat in a spoonful of the flour to help it come together.
- Fold in Dry Ingredients: Gently fold in the flour, baking powder, and a pinch of sea salt.
- Add Nuts, Chocolate, and Bananas: Mix in the chopped pecans, chocolate chips, and mashed bananas until evenly combined.
- Prepare the Loaf Tin: Pour the mixture into the prepared loaf tin and smooth the top. Slice the remaining banana lengthways and gently press it into the top of the mixture.
- Sprinkle and Bake: Sprinkle the additional 1 tsp (4g) of brown sugar over the top and bake for 50 minutes or until golden brown and springy to the touch. A skewer inserted into the middle should come out clean, though it may have a few gooey lumps from the banana and chocolate.
- Glaze and Cool: Brush the warm loaf with maple syrup, then allow it to cool in the tin for 10-20 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing.
Recipe Tips:
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful the bread will be.
- Don’t Overmix: Mix the ingredients gently to avoid a dense texture. Overmixing can make the bread heavy.
- Check for Doneness: Use a skewer to test the center of the loaf; it should come out clean, but a little gooey from the chocolate is okay.
- Add Extra Flavor: For more flavor, try adding a pinch of cinnamon or vanilla extract to the batter.
- Let It Cool: Let the banana bread cool for at least 10 minutes before slicing to prevent it from being too soft or crumbly.
How To Store Leftovers?
- Refrigerate: Allow the leftover banana bread to cool completely at room temperature. Once cool, wrap it in plastic wrap or place it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: After it cools, wrap the banana bread tightly in plastic wrap and foil. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 185 kcal
- Total Fat: 6g
- Saturated Fat: 1.5g
- Cholesterol: 25mg
- Sodium: 170mg
- Potassium: 76mg
- Total Carbohydrate: 31g
- Dietary Fiber: 0.5g
- Sugars: 18g
- Protein: 2.5g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Banana Pudding Recipe
- Gordon Ramsay Banana Tarte Tatin Recipe
- Gordon Ramsay Crepe Suzette Recipe
Gordon Ramsay Banana Bread Recipe
Description
This delicious banana bread is quick, easy, and perfect for any time of the day. With its creamy texture, rich chocolate chips, and crunchy pecans, it’s a treat everyone will love. Made with simple ingredients, it’s a flexible recipe you can easily customize to suit your taste!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 180°C (350°F) / 160°C fan (320°F) / Gas Mark 4. Grease and line a 900g (2 lb) loaf tin with baking paper.
- Beat the Butter and Sugars: Using an electric whisk beat together the butter and both sugars until light and fluffy.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. If the mixture splits or curdles, beat in a spoonful of the flour to help it come together.
- Fold in Dry Ingredients: Gently fold in the flour, baking powder, and a pinch of sea salt.
- Add Nuts, Chocolate, and Bananas: Mix in the chopped pecans, chocolate chips, and mashed bananas until evenly combined.
- Prepare the Loaf Tin: Pour the mixture into the prepared loaf tin and smooth the top. Slice the remaining banana lengthways and gently press it into the top of the mixture.
- Sprinkle and Bake: Sprinkle the additional 1 tsp (4g) of brown sugar over the top and bake for 50 minutes or until golden brown and springy to the touch. A skewer inserted into the middle should come out clean, though it may have a few gooey lumps from the banana and chocolate.
- Glaze and Cool: Brush the warm loaf with maple syrup, then allow it to cool in the tin for 10-20 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing.
Notes
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful the bread will be.
- Don’t Overmix: Mix the ingredients gently to avoid a dense texture. Overmixing can make the bread heavy.
- Check for Doneness: Use a skewer to test the center of the loaf; it should come out clean, but a little gooey from the chocolate is okay.
- Add Extra Flavor: For more flavor, try adding a pinch of cinnamon or vanilla extract to the batter.
- Let It Cool: Let the banana bread cool for at least 10 minutes before slicing to prevent it from being too soft or crumbly.
Gordon Ramsay Banana Bread Recipe