Nigella Gluten‑Free Banana Bread with Chocolate and Walnuts Recipe

Nigella Gluten-Free Banana Bread with Chocolate and Walnuts is made with rice flour, ground almonds, Greek yogurt, overripe bananas, dark chocolate, and walnuts. This recipe creates a moist and nutty banana bread loaf. It takes about 1 hour to prepare and serves 10–12.

Nigella Gluten-Free Banana Bread with Chocolate and Walnuts Ingredients

• 175g rice flour (or gluten-free plain flour)
• 100g ground almonds
• 2 teaspoons gluten-free baking powder
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon fine sea salt
• 500g (approx. 3 large) very ripe or overripe bananas (skin-on weight)
• 2 teaspoons vanilla extract
• 100g full-fat Greek yogurt, at room temperature
• 2 large eggs, at room temperature
• 125ml vegetable oil
• 125g soft light brown sugar
• 150g dark chocolate, roughly chopped
• 100g walnuts, roughly chopped

How To Make Nigella Gluten-Free Banana Bread with Chocolate and Walnuts

1. Preheat the Oven: Heat the oven to 170°C/150°C Fan and line a 2lb (900g) loaf tin with parchment or a paper liner.
2. Mix Dry Ingredients: Combine rice flour, ground almonds, baking powder, bicarbonate of soda, and salt.
3. Mash Bananas and Mix Wet Ingredients: Mash bananas in a large bowl, then mix in vanilla, yogurt, eggs, oil, and sugar.
4. Combine Mixtures: Gradually beat in dry ingredients until fully blended.
5. Add Mix-Ins: Fold in chopped chocolate and walnuts.
6. Bake: Pour batter into the tin and bake for 50–55 minutes until tester comes out with a few crumbs.
7. Cool: Let the bread cool fully in the tin before slicing.

Recipe Tips

• Use Ripe Bananas: Overripe bananas give the best sweetness and texture.
• Avoid Overmixing: Stir just until combined to keep the bread light.
• Line the Tin Properly: Prevents sticking and makes removal easy.
• Chunky Mix-Ins Work Best: Keep chocolate and walnut pieces noticeable.

What To Serve With Banana Bread

This banana bread pairs well with coffee or tea, vanilla ice cream, or a smear of almond butter. It’s also perfect on its own as a breakfast or snack.

How To Store Banana Bread

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Wrap slices individually and freeze for up to 3 months. Thaw before eating.

Banana Bread Nutrition Facts

• Calories: 290
• Total Fat: 16g
• Saturated Fat: 5g
• Carbohydrates: 32g
• Sugar: 15g
• Protein: 6g
• Sodium: 180mg

FAQs

Nigella Gluten‑Free Banana Bread with Chocolate and Walnuts Recipe

Author: Clara Bennett Cooking Method:Baking Cuisine:British Courses:Breakfast

Difficulty:BeginnerPrep time: 10 minutesCook time: 55 minutesRest time: minutesTotal time:1 hour 5 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:290 kcal Best Season:Available

Description

Moist, tender banana bread with chunks of dark chocolate and walnuts in every bite.

Ingredients

• 175g rice flour (or gluten-free plain flour)
• 100g ground almonds
• 2 tsp gluten-free baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp fine sea salt
• 500g ripe bananas (approx. 3 large, with skin)
• 2 tsp vanilla extract
• 100g full-fat Greek yogurt
• 2 large eggs
• 125ml vegetable oil
• 125g soft light brown sugar
• 150g dark chocolate, chopped
• 100g walnuts, chopped

Instructions

1. Preheat oven to 170°C and line a 2lb loaf tin.
2. Combine dry ingredients in one bowl.
3. Mash bananas; mix in vanilla, yogurt, eggs, oil, and sugar.
4. Stir dry mixture into wet until combined.
5. Fold in chocolate and walnuts.
6. Pour batter into tin and bake for 50–55 minutes.
7. Cool completely in tin before slicing.

Notes

• Let eggs and yogurt come to room temperature for even mixing.
• Use parchment to line the tin for easier cleanup.
• Don’t overmix once dry ingredients are added.
• If the top darkens too quickly, tent with foil mid-bake.

Keywords:Nigella Gluten‑Free Banana Bread with Chocolate and Walnuts Recipe