Alice Rose Banana bread lives or dies on how ripe the bananas are. Barely-ripe bananas give a loaf that’s sweet enough but tastes of very little, whereas properly overripe ones, blackened and soft, carry far more sugar and far more actual banana flavour into the batter.
This version also uses browned butter rather than plain melted butter, which adds a nutty depth that works particularly well against the sweetness of the fruit.
Why Overripe Bananas Make a Noticeably Better Loaf
As bananas ripen, their starches convert into sugars, which is why an overripe banana tastes dramatically sweeter than a yellow one.
Those extra sugars do two things in a loaf: they add sweetness without needing more caster sugar, and they help the crust caramelise better during baking.
Overripe bananas are also much softer and easier to mash into a smooth purée, which distributes evenly through the batter rather than leaving firm lumps of fruit.
Bananas that are still firm need more mashing and tend to leave chunks that create wet patches in the finished loaf.
Ingredients for Gordon Ramsay Banana Bread
- 4 very ripe bananas, mashed (approx. 400g peeled weight)
- 120g unsalted butter
- 180g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 80g walnuts or chocolate chips (optional)
How to Make Gordon Ramsay Banana Bread — Step by Step
Step 1 — Preheat and Prepare
Preheat the oven to 170°C / 150°C fan / Gas 3. Grease and line a 900g (2lb) loaf tin with a parchment sling.
Step 2 — Brown the Butter
Melt the butter in a light-coloured saucepan over medium heat and continue cooking for 5–7 minutes, swirling occasionally, until golden brown and nutty. Pour into a large bowl and cool for 10 minutes.
Step 3 — Mix the Wet Ingredients
Whisk the brown sugar into the browned butter, followed by the eggs and vanilla extract, until smooth.
Step 4 — Add the Bananas
Stir in the mashed bananas until fully combined.
Step 5 — Add the Dry Ingredients
Sift in the flour, bicarbonate of soda, cinnamon and salt. Fold gently until just combined, taking care not to overmix.
Step 6 — Fold in Extras
Fold in the walnuts or chocolate chips, if using.
Step 7 — Bake
Pour into the prepared tin and bake for 55–65 minutes, until well risen, deep golden, and a skewer inserted into the centre comes out clean.
Step 8 — Cool
Leave in the tin for 15 minutes, then lift out using the parchment sling and cool on a wire rack.
My Top Tips for the Best Gordon Ramsay Banana Bread
Use bananas that are genuinely overripe, with blackened skins, as these give both more sweetness and far more banana flavour than yellow ones.
Brown the butter rather than just melting it, since this adds a nutty depth that plain melted butter doesn’t contribute.
Don’t overmix once the flour goes in, as this develops the gluten and gives a tougher, denser loaf rather than a tender one.
Cover the loaf loosely with foil after about 40 minutes if the top is browning faster than the centre is cooking through.
Let the loaf cool for at least 15 minutes in the tin before lifting it out, as banana bread is quite delicate while still hot.
Serving Suggestions
Serve in thick slices, on its own or spread with butter. Toasting a day-old slice in a dry pan and topping it with butter is particularly good.
How to Store Gordon Ramsay Banana Bread
In the fridge: Store wrapped or in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
In the freezer: Freezes very well for up to 3 months, either whole or in individual slices wrapped separately. Defrost at room temperature.
Gordon Ramsay Banana Bread Recipe
Ingredients
Method
- Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a loaf tin.
- Brown the butter, cool 10 minutes.
- Whisk in sugar, then eggs and vanilla.
- Stir in mashed bananas.
- Sift in flour, bicarbonate of soda, cinnamon and salt. Fold gently.
- Fold in walnuts or chocolate chips.
- Bake 55–65 minutes until a skewer comes out clean.
- Cool in tin 15 minutes, then on a wire rack.
Notes
Frequently Asked Questions About Gordon Ramsay Banana Bread
How ripe should the bananas be?
As ripe as possible, with skins that are heavily spotted or fully blackened. The softer and darker they are, the sweeter and more flavourful the loaf.
Can I speed up ripening bananas?
Yes — bake unpeeled yellow bananas at 150°C for 15–20 minutes until the skins blacken, then cool before using. They won’t be quite as flavourful as naturally ripened ones, but it works.
Why is my banana bread dense?
This usually comes from overmixing the batter after the flour is added, which develops the gluten too much. Fold gently and stop as soon as the flour has disappeared.
Why did my loaf sink in the middle?
This is generally from underbaking, or from opening the oven door too early in the bake. Check with a skewer before removing, and avoid opening the oven for the first 40 minutes.
