Gordon Ramsay’s Banana Bread Was the Quiet Win I Needed

It was one of those weird in-between days. Not good. Not bad. Just… oatmeal energy. I woke up with zero plans and three overripe bananas staring me down like, “you gonna do something with us or what?” So yeah. I made banana bread. Gordon Ramsay’s version, because if I was gonna bake, I was gonna BAKE. With butter, dark chocolate, and pecans like a woman with her life together.

Spoiler: I did not have my life together. But this banana bread made it feel like I might.

What Gordon Ramsay Would Do

Gordon’s banana bread isn’t shy. It’s rich. Moist. The kind of loaf that walks into a brunch and owns the table. He uses mashed bananas and a banana sliced on top for drama. Chocolate chips for sweetness. Pecans for crunch. Then brushes it with maple syrup like he’s tucking it into bed.

He’d probably scream if he saw how chaotic my counter looked while making it—but flavor-wise? I stayed true.

What I Changed (And Why)

• Didn’t sift my flour. I just… couldn’t. It was one of those days.
• Added a pinch of cinnamon because my soul said “warmth.”
• Used semisweet chips instead of dark chocolate—because it’s what I had and I didn’t want to put on pants to go to the store.
• My bananas were almost liquid. They looked tragic, but baked like a dream.

Also, I totally forgot to preheat the oven until the batter was already in the pan. So that loaf sat there, judging me, for a solid 10 minutes while the oven caught up.

How It Turned Out

Okay but hear me out: this banana bread is SOFT. Like, melt-into-your-morning kind of soft. The top had that perfect crackly caramel crust thanks to the brown sugar and maple glaze. The inside? Gooey swirls of chocolate and banana. The pecans added just enough crunch to keep it from turning into cake.

I ate a warm slice while standing over the sink like a gremlin and instantly felt 30% more capable as a human.

So, Was It Worth It?

I didn’t plan to bake. I wasn’t even feeling particularly productive. But this banana bread? It tasted like comfort. Like those lowkey wins you don’t brag about, but feel deep in your bones.

Would I make it again? Absolutely. It’s like a cozy sweater in loaf form. Perfect for those “meh” days that need a little extra sweetness.

How to Make Gordon Ramsay’s Banana Bread (Aka: Bake Therapy)

The kind of banana bread you make when you’re not okay but also not not okay. It tastes like you tried—even if you didn’t really mean to.

Smart Tips

• Use bananas on their last breath. Black-spotted and slightly terrifying? Perfect.
• Don’t overmix. Stir gently and walk away. It’ll reward you with fluffiness.
• Press the sliced banana gently on top. Not like you’re mad at it.
• That maple syrup glaze? Don’t skip it. It’s the glow-up.
• Let it cool… a little. Then slice while still warm and gooey. You deserve it.

FAQs

Can I skip the pecans?
Totally. Swap in walnuts or just double the chocolate if you’re unwell (I support you).

What if I only have regular flour?
Add 1 tsp baking powder + ½ tsp baking soda to 140g plain flour. Boom—DIY self-raising.

Is it okay if it’s gooey in the middle?
Yup. Some melted chocolate and banana make it moist. Just check that it’s not raw batter.