Gordon Ramsay has shared his simple yet delectable banana bread recipe, offering a luxurious spin on the beloved classic.
Ideal for morning indulgence, a swift nibble or as a delectable finale to your meal with a scoop of ice cream, this creation is perfect for those with a sweet craving.
Designed to serve between six to eight people, the loaf can be finished with maple syrup drizzled on top for an appealing shiny glaze
As reports the Express, the recipe description reads: “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.”
Gordon Ramsay’s banana bread
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.