youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Gluten-Free Banana Bread

by
Print me

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

Ingredients

Makes: 10-12 slices

Metric Cups
  • 175 grams rice flour
  • 100 grams ground almonds
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon fine sea salt
  • skin-on weight of 500 grams very ripe or overripe bananas
  • 2 teaspoons vanilla extract
  • 100 grams full-fat greek yoghurt (at room temperature)
  • 2 large eggs (at room temperature)
  • 125 millilitres vegetable oil
  • 125 grams soft light brown sugar
  • 100 grams roughly chopped walnuts
  • 150 grams roughly chopped dark chocolate
  • 1⅓ cups rice flour
  • 1 cup almond meal
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • mashed measure of 1½ cups very ripe or overripe bananas
  • 2 teaspoons vanilla extract
  • ⅓ cup full-fat greek yoghurt (at room temperature)
  • 2 large eggs (at room temperature)
  • ½ cup vegetable oil
  • ⅔ cup soft light brown sugar
  • 1 cup roughly chopped walnuts
  • 6 ounces roughly chopped bittersweet chocolate

Method

  1. Preheat the oven to 170°C/150°C Fan/325°F and line a 2lb loaf tin (I use one measuring 24 x 12cm / 9½ x 5 inches). Unless of course, you are halving quantities for a 1lb tin. Drop in a paper liner or line with baking parchment.
  2. Mix the rice flour, ground almonds, baking powder, bicarb and salt in a bowl. Set aside just now.
  3. In a large bowl, big enough to take all the ingredients later, mash the peeled bananas thoroughly. Beat in the vanilla, and then the Greek yogurt and then, one by one, the eggs, followed by the oil and sugar.
  4. When everything’s combined, gradually beat in the flour mixture. Scrape the sides of the bowl down to make sure all is combined, and then fold in the chopped chocolate and walnuts.
  5. Pour and scrape the batter into the lined loaf tin, then bake in the oven for 45-55 minutes until shrinking from the sides of the tin, and a cake tester (if you manage to avoid the gooey chocolate) will come out cleanish but with a few damp crumbs sticking to it. Sit the tin on a wire rack, and allow the cake to cool completely before removing from the tin.
  1. Preheat the oven to 170°C/150°C Fan/325°F and line a 2lb loaf tin (I use one measuring 24 x 12cm / 9½ x 5 inches). Unless of course, you are halving quantities for a 1lb tin. Drop in a paper liner or line with baking parchment.
  2. Mix the rice flour, almond meal, baking powder, bicarb and salt in a bowl. Set aside just now.
  3. In a large bowl, big enough to take all the ingredients later, mash the peeled bananas thoroughly. Beat in the vanilla, and then the Greek yogurt and then, one by one, the eggs, followed by the oil and sugar.
  4. When everything’s combined, gradually beat in the flour mixture. Scrape the sides of the bowl down to make sure all is combined, and then fold in the chopped chocolate and walnuts.
  5. Pour and scrape the batter into the lined loaf tin, then bake in the oven for 45-55 minutes until shrinking from the sides of the tin, and a cake tester (if you manage to avoid the gooey chocolate) will come out cleanish but with a few damp crumbs sticking to it. Sit the tin on a wire rack, and allow the cake to cool completely before removing from the tin.

Tell us what you think

What 23 Others have said

  • I couldn't believe how wonderful this cake turned out, so delicious and soft, not heavy at all like other gluten free cakes I've tried, thank you.

    Posted by Iamachef on 26th April 2020
  • This recipe worked perfectly first time, and the result was a beautiful, light, not too sweet, tasty cake which my husband loved. I’m not a cake fan generally speaking but even I enjoyed this one. Thanks Nigella, can always trust your recipes to do what they say they will.

    Posted by MilliePolly on 22nd April 2020
  • Made half of the quantities mentioned. Must say it was beautiful. Just the right texture and crunch. Love this recipe. Thanks heaps Nigella.

    Posted by Aish94 on 4th April 2020
  • Made this during our current governent lockdown. Left out the chocolate as not a big fan.But had all the other ingredients so gave it a go. The loaf turned out brilliantly. Probably the best banana bread recipe I've tried. Top tip though is to line your tin and include a collar of 2 inches above the tin edge. There is a lot of cake batter in this recipe, it came to the top of my tin. This also has the advantage of giving an even colour to the top. Had to bake for 60 minutes then left in cooling oven for 20 minutes Perfect.

    Posted by SNIKMOT on 3rd April 2020
  • Oh my, this is so good! One of the best gluten free bakes I have ever made. So moist and moreish and the nuggets of chocolate and walnuts make it so special. Make it peeps - it's such a good recipe for using those overripe bananas. Thank you Nigella. x

    Posted by northernone on 1st April 2020
  • Absolutely delicious!

    Posted by MKjaers on 21st March 2020
  • Nunca habia hecho un pan que tuviera platano en sus ingredientes e hice este pan y resulto maravillosamente delicioso, combinado con chocolate y nuez !! Gracias Nigella por tan sabrosa receta!!

    Posted by Paty Lopez on 13th March 2020
  • Omg this is just PERFECT! Thank you so much!

    Posted by Dina_b on 3rd March 2020
  • 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
Show more comments