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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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

For US cup measures, use the toggle at the top of the ingredients list.

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

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What 15 Others have said

  • Omw this is an incredible recipe!! Thank you SO much Nigella!!I substituted the sugar for 100g coconut sugar and it was still amazingly delicious!!

    Posted by ReneK on 25th February 2020
  • Looks and sounds amazing can't wait to try it out I'm OK with gluten but always like to try out new recipes.

    Posted by Markiej on 23rd February 2020
  • Made as muffins - made 12 and a small loaf tin. Also used mix of white and milk choc chips. Baked for 30 mins. Lovely result.

    Posted by Bevva on 30th January 2020
  • Super good! I substituted sour cream for the Greek yogurt, and ground the walnuts. I also used butter and dark brown sugar. It came out very moist - you would never think this was GF.

    Posted by Julielovestoeat on 2nd January 2020
  • This recipe looks good! Most gf banana breads become dry so fast, this one looks like it wouldnt. Has anyone experience with replacing the sugar by maple or agave syrup?

    Posted by NikiJa on 2nd December 2019
  • 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
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