Gordon Ramsay’s banana bread recipe is a delightful rendition of this classic treat, offering an extra touch of indulgence. Perfect for a quick breakfast, a satisfying snack, or a delicious dessert alongside some ice cream, this recipe, found on the chef’s official website, is sure to satisfy any sweet tooth.
This easy-to-follow recipe yields a loaf that serves six to eight people and can be glazed with maple syrup for an extra touch of sweetness and shine. Ramsay emphasizes the recipe’s ability to utilize overripe bananas, giving them a new purpose. He describes the final product as “soft, moist and utterly delicious.” To add depth and complexity, the recipe incorporates dark chocolate chips and pecan nuts, adding a satisfying crunch to the soft, moist texture.
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:
1. Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease a 900g loaf tin and line it with baking paper.
2. In a bowl, use an electric whisk to cream together the butter and both types of sugar until the mixture is light and airy.
3. Gradually incorporate the eggs one at a time, ensuring to mix well after each addition. If the batter appears to split, simply add a spoonful of flour to help stabilize it.
4. Gently fold in the flour, baking powder, and salt, then mix in the pecans, chocolate chips, and mashed bananas.
5. 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.
6. 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.
7. 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.
This recipe is a testament to Ramsay’s commitment to simplicity and flavor, allowing even novice bakers to create a delicious and impressive treat. The combination of textures and flavors, from the soft banana and chocolate to the crunchy pecans, creates a symphony of taste that is sure to please everyone. So, try out this recipe and enjoy the satisfying aroma and delightful taste of Gordon Ramsay’s banana bread.
