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Banana bread

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. Glaze with maple syrup once baked for an extra shiny top. Love baking? Then you'll love a baking class at the Gordon Ramsay Academy! Book your place today.

Watch Ella make this recipe on Instagram!

Print recipe

Serves 4-6

Vegetarian

Ingredients

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

Cooking instructions

Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line a 900g loaf tin with baking paper.
Using an electric whisk, beat together the butter and both sugars until light and fluffy.
Add the eggs one at a time, beating well after each addition – if the mixture splits or curdles at all, just beat in a spoonful of the flour.
Fold in the flour, baking powder and salt, then gently mix through the pecans, chocolate chips and mashed bananas.
Pour into the prepared tin and smooth the top. Slice the remaining banana in half lengthways and gently press into the top of the mixture.
Sprinkle the additional 1 tsp brown sugar over the top and bake for 50 minutes or until the loaf is golden brown and springy when pressed – a skewer inserted in the middle should come out clean, although it is a moist cake and there may be gooey lumps of chocolate or banana!
Brush the maple syrup all over the top of the hot loaf then allow to cool in the tin for 10-20 minutes.
Carefully turn the loaf out onto a wire rack to cool completely before cutting into slices. Enjoy!