Why Do I Have Crumbly Gluten-Free Banana Bread?

Our answer

Nigella's Gluten-Free Banana Bread is made with rice flour and studded with walnuts and chunks of dark chocolate. Gluten-free plain flour is also a possible alternative. Unfortunately as the recipe is gluten free the bread will be much more tender and crumbly than a regular banana bread because of the lack of gluten. This is not uncommon for many gluten-free cakes and bakes.

We would suggest cutting the banana bread with a small, serrated knife. If you use a large, heavy chef's knife then it can put a lot of pressure on the banana bread, causing it to crumble more easily. A bread knife is not ideal as the teeth on the knife tend to be spaced out and can tear at the bread rather than cutting it. A serrated vegetable knife or something similar with small teeth usually works well. Cut with a short, sawing motion. Also, don't try to cut the slices too thinly, as thin slices will crumble more easily.