Gordon Ramsay Banana Bread

Gordon Ramsay’s banana bread is a classic with a bold twist — and let me tell you, it saved my brunch reputation more than once. The first time I baked it for a weekend with friends, I pulled it out of the oven looking golden and proud… only to cut into a dense, gummy center. My mistake? Overripe bananas and not enough mixing discipline.

Once I went back to Gordon’s method — creaming butter properly, balancing moisture, and baking low and slow — things changed. Now it’s the most-requested “bring something sweet” item in my family. Whether you’re in it for the cozy nostalgia or a grown-up version with spice and crunch, this banana bread delivers.

And yes — it tastes even better the next morning with coffee.

Why Gordon Ramsay’s Banana Bread Works & Where Most Go Wrong

• Too much banana = soggy center. Trust me, it’s not about using all the black bananas.
• Skipping the creaming step. Ramsay starts with soft butter and sugar for structure. It matters.
• Overmixing the batter. I’ve done it. You lose that delicate, cakey crumb.
• No spice, no soul. Gordon adds cinnamon and nutmeg — tiny but mighty.
• Pan size mistakes. An 8×4” loaf pan gives the best rise without drying it out.

What Gordon Ramsay Says About Banana Bread

Gordon keeps it humble but technical: “Banana bread should be moist, rich, and full of flavor — but not heavy. The secret is controlling moisture and seasoning it like a proper cake.” He adds brown sugar for depth and insists on baking it long enough to develop that crackly, golden crust.

How I Make Gordon Ramsay’s Banana Bread My Way

I follow Gordon’s core method — creamed butter, mashed bananas, warm spice — but I always fold in toasted walnuts and just a handful of dark chocolate chunks for richness. Also, I use a mix of brown sugar and honey for deeper flavor and better moisture.

And I’ve learned one big trick: rest the batter for 10–15 minutes before baking. It lets the flour hydrate and gives a more even crumb. If you like this sweet bake, you’ll also love my Gordon Ramsay Oatmeal Cookies — another cozy kitchen favorite.

Ingredients For Gordon Ramsay’s Banana Bread (with my notes)

• 3 ripe bananas – not black, just spotty (super dark = soggy loaf)
• ½ cup (1 stick) unsalted butter, softened – this is key for creaming
• ½ cup brown sugar – adds caramel depth
• ¼ cup honey – gives moisture without heaviness
• 2 large eggs – room temp, for better emulsification
• 1 ½ cups all-purpose flour – spooned and leveled
• 1 tsp baking soda – not baking powder!
• ½ tsp salt – balances sweetness
• 1 tsp ground cinnamon
• ¼ tsp nutmeg – optional, but Gordon uses it
• ½ cup chopped walnuts, toasted – optional but adds texture
• ¼ cup dark chocolate chunks – just a few, not overloaded
• 1 tsp vanilla extract

Optional:

• Turbinado sugar – to sprinkle on top for a crunchy crust

How To Make Gordon Ramsay’s Banana Bread Step By Step

1. Preheat the oven to 350°F (175°C).
   Grease and line an 8×4-inch loaf pan with parchment.
2. Mash bananas in a bowl until smooth but not liquid. Set aside.
3. Cream butter and brown sugar until light and fluffy (2–3 minutes). This step matters — don’t rush it.
4. Add eggs one at a time, beating well after each. Then mix in honey and vanilla.
5. Stir in mashed bananas just until combined.
6. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
7. Fold dry ingredients into the wet mix gently — no overmixing. Batter should be thick but smooth.
8. Fold in walnuts and chocolate, if using.
9. Pour into prepared pan and let the batter rest 10–15 minutes on the counter.
10. Bake for 55–65 minutes, until a toothpick comes out with moist crumbs but no raw batter.
11. Cool in pan 10 minutes, then lift out and cool fully on a rack.

What I Got Wrong (And How I Fixed It)

• Used bananas that were too ripe. The bread was dense and almost wet. Now I use medium-ripe bananas with some brown spots — still sweet, but firm.
• Skipped creaming the butter. Rookie mistake. It came out heavy and flat. Now I give it 3 full minutes.
• Baked it in a too-wide pan. It cooked unevenly and dried out. Stick to a true 8×4” or 9×5” loaf pan.
• Didn’t rest the batter. Ever since I started letting it sit 10 minutes before baking? Way more even crumb.

Pro Tips That Change The Game For Banana Bread

• Use bananas with speckled skins, not blackened. You want sweet, not fermented.
• Cream your butter and sugar well. It traps air and gives rise.
• Let the batter rest before baking. Hydration = better texture.
• Sprinkle raw sugar or oats on top. Adds crunch and rustic charm.
• Use a light-colored metal loaf pan. It bakes more evenly than glass or ceramic.

Variations That Actually Hold Up For Banana Bread

• Chocolate Chip Banana Bread – sub half the nuts for chopped dark chocolate.
• Coconut Walnut Banana Bread – add ½ cup shredded coconut.
• Gluten-Free Version – use a 1:1 gluten-free flour blend + ½ tsp xanthan gum.
• Spiced Autumn Loaf – add ginger and swap walnuts for pecans.

How To Store & Use Leftover Banana Bread

To Store: Wrap tightly in foil or an airtight container at room temp for 2 days, or refrigerate for up to 5.
To Freeze: Wrap slices in plastic and store in a zip bag for up to 3 months.
To Reheat: Toast a slice and spread with butter, nut butter, or mascarpone.

FAQs About Gordon Ramsay’s Banana Bread

Here are real questions people ask on Google — rewritten in my voice:

How ripe should bananas be for banana bread?

You want bananas with brown spots, not fully black. They should mash easily but still have structure — that’s Gordon’s sweet spot.

Can I make banana bread without baking soda?

Not ideal. Baking soda reacts with the banana’s acidity for lift. If you’re out, try baking powder (use 3x more), but the texture won’t be as light.

Should banana bread be moist in the middle?

Yes — moist, but not gooey. If the center’s wet, it’s underbaked or had too much banana.

Why does banana bread crack on top?

That’s a good thing! It means the top set while the center was still rising. It’s the banana bread badge of honor.

Can I use frozen bananas for banana bread?

Absolutely. Thaw them first and drain off the excess liquid, or your batter will be too wet.

From My Kitchen To Yours

I hope this banana bread becomes your go-to, just like it did for me. Bake it, share it, toast it the next day — then come tell me how it went.