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Gluten-Free Banana Bread

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Introduction

I am a woman of my word, and I promised a gluten-free banana bread. Here, finally, it is. I took my time with it, because I wanted to get it right. I’m not interested in anything that is ‘good for gluten-free’: it has to offer universal delight. And I’m happy to say, this does. The crumb is tender and light – the Greek yogurt helps here, and also counters the sweetness of the banana with its tang – and the nubbliness of the walnuts and rich goo of the chopped chocolate make it a gorgeous treat. I can’t stop eating it.

I’ve said to chop both walnuts and chocolate roughly: although you will of course get some shards and rubble, I keep most pieces chunky enough to make their presence proudly felt in each sumptuous bite.

If you wish, you can easily halve everything and bake this in a 1lb loaf tin. I don’t find it takes appreciably less time to cook.

I am a woman of my word, and I promised a gluten-free banana bread. Here, finally, it is. I took my time with it, because I wanted to get it right. I’m not interested in anything that is ‘good for gluten-free’: it has to offer universal delight. And I’m happy to say, this does. The crumb is tender and light – the Greek yogurt helps here, and also counters the sweetness of the banana with its tang – and the nubbliness of the walnuts and rich goo of the chopped chocolate make it a gorgeous treat. I can’t stop eating it.

I’ve said to chop both walnuts and chocolate roughly: although you will of course get some shards and rubble, I keep most pieces chunky enough to make their presence proudly felt in each sumptuous bite.

If you wish, you can easily halve everything and bake this in a 1lb loaf tin. I don’t find it takes appreciably less time to cook.

Image of Nigella's Gluten-Free Banana Bread
Photo by Nigella Lawson

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What 10 Others have said

  • This was delicious! I made a mistake and used my sweet white rice flour instead of my regular white rice flour. It was a little damp inside but still delectable. I have to be gluten free, but not by choice, and this is the best banana bread recipe I've made yet. Thank you.

    Posted by Cookrazy on 11th September 2019
  • Note to self ... do not use some random, out-of-date potato flour found lurking at the back of the cupboard! The result was ok but definitely not my best effort. Your cake is only as good as the ingredients. Just made this again, as instructed, but in muffin form and they are gorgeous. Thank you Nigella.

    Posted by Katikins on 21st August 2019
  • This was a resounding success. I like your gluten free recipes as you don’t just substitute wheat flour for general purposes gluten free flour. I made half with cocoa powder and the other half with dates, to keep everyone at home happy!! I also used butter instead of oil. 30 mins after coming out the oven it’s all gone. Thanks Nigella x

    Posted by Amjam10 on 23rd March 2019
  • Thank-you very much for answering the banana weight question (gluten-free bread). This helps!

    Posted by memom on 16th August 2018
  • Super happy with the results from this, gluten free has never tasted so good!

    Posted by Jessluetchford on 13th August 2018
  • Really so impressed with this easy loaf, I didn't have chocolate or walnuts to hand but did have some dried dates so roughly chopped those and added them in. I also used coconut oil as that what I saw I had first. I left the cake to cool in the tin, covered by a clean tea towel. The result is a gorgeous, really moist banana loaf, not too sweet at all. I've been disappointed with shop bought GF cakes etc before and now I will not bother, this is far superior. I also recommend Nigella's chocolate olive oil cake - another holy grail recipe for me. Thank you Nigella, you've made it simple for me to still enjoy baking!

    Posted by Manbed on 25th July 2018
  • My boss made this to bring to our staff dinner party and it is the best banana bread I have ever had. Amazing recipe. Cannot rave about it enough.

    Posted by Crazeogle on 22nd May 2018
  • I made this wonderful and scrumptious bread this morning. I did not have enough vegetable oil so I made up the difference with coconut oil. The bread tasted amazing. I used Organic eggs and Galler 70% dark chocolate in the mix. I made this for guests who are need to eat gluten free food. This will now be my go to recipe for Banana bread. Many thanks Nigella for a Yummo recipe ❤️

    Posted by Hortensia99 on 18th May 2018
  • Nigella has so many great recipes for banana bread. This is amazing. And, as Nigella writes, not just amazing "for gluten-free". It is now a solid three way tie between this recipe, Italian Breakfast Banana Bread and Breakfast Banana Bread with Cardamon and Cocoa Nibs.

    Posted by craig74 on 3rd May 2018
  • This banana bread is incredible. We've just had our first slice. We are in the middle of summer so the chocolate stays soft and oozes out in every mouthful. Very moist and not too sweet.

    Posted by ReneeD on 13th April 2018
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