Clara Bennett This decadent Nigella Gluten-Free Banana Bread is made with sweet overripe bananas, nutty ground almonds, rich dark chocolate chunks, and crunchy walnuts. The result is a moist, tender loaf that is deeply satisfying and full of texture. It is perfect for a cozy gluten-free breakfast treat and makes a delicious afternoon snack for 10 to 12 people.
Nigella Gluten-Free Banana Bread Ingredients
- 175g rice flour (or gluten-free plain flour)
- 100g ground almonds (almond meal)
- 2 tsp gluten-free baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/4 tsp fine sea salt
- 500g (approx. 3 large) very ripe or overripe bananas (weighed with skin on)
- 2 tsp 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
- Preheat the oven: Heat your oven to 340°F (170°C) or 300°F (150°C) Fan. Place a paper liner into a 2lb (900g) loaf tin, or line the bottom with baking parchment.
- Mix the dry ingredients: In a medium bowl, combine the rice flour, ground almonds, baking powder, bicarbonate of soda, and salt. Set this bowl aside.
- Prepare the wet mixture: Peel the bananas and place them in a large mixing bowl. Mash them thoroughly until they are smooth. Beat in the vanilla extract and the Greek yogurt. Add the eggs one by one, beating after each addition. Finally, mix in the vegetable oil and the sugar.
- Combine the batter: Slowly beat the dry flour mixture into the wet banana mixture. Scrape down the sides of the bowl to ensure everything is mixed well. Gently fold in the chopped dark chocolate and walnuts.
- Bake the bread: Pour the batter into the prepared loaf tin (it will reach near the top). Bake for 50–55 minutes. The bread is done when it pulls away from the sides of the tin and a cake tester comes out mostly clean (watch out for melted chocolate on the tester).
- Cool the loaf: Place the tin on a wire rack. Let the cake cool completely in the tin before you try to remove it.
Recipe Tips
- Cooling is Critical: Gluten-free baking is more fragile when hot than wheat baking. You must let this loaf cool completely in the tin. If you try to slice it while it is warm, it may crumble or fall apart.
- Use “Ugly” Bananas: The blacker and spottier the banana skins, the better. Overripe bananas provide the necessary sweetness and moisture that keeps gluten-free flour from tasting dry.
- Chopped Chocolate vs. Chips: Using a bar of dark chocolate that you chop yourself is often better than using chocolate chips. The chopped chunks melt into lovely pools of chocolate, whereas chips contain stabilizers that help them keep their shape.
- Room Temperature Ingredients: Ensure your yogurt and eggs are at room temperature. This helps them mix smoothly with the oil and creates a better emulsion (mixture), leading to a more even texture.
What To Serve Nigella Gluten-Free Banana Bread
This rich loaf pairs beautifully with hot beverages. Serve a slice with a strong black coffee or a mug of hot chocolate to complement the dark chocolate chunks.
For a breakfast option, serve a slice with a dollop of vanilla yogurt and some fresh berries (like raspberries or strawberries) to cut through the richness. If you want to enhance the nutty flavor, spread a little almond butter on top.
How To Store Nigella Gluten-Free Banana Bread Leftovers
- Refrigerate: Store the banana bread in an airtight container or wrap it tightly in foil. It will keep at room temperature for 2-3 days, or in the refrigerator for up to 5 days.
- Freeze: This bread freezes very well. Slice the cooled loaf, then wrap each slice individually in plastic wrap and then foil. Freeze for up to 3 months. Thaw slices at room temperature or warm them gently in the toaster or microwave.
Nigella Gluten-Free Banana Bread Nutrition Facts
Serving Size: 1 slice (assuming 12 slices)
- Calories: 360 kcal
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 110mg
- Total Carbohydrate: 38g
- Dietary Fiber: 3g
- Sugars: 20g
- Protein: 6g
Frequently Asked Questions
- Can I make this dairy-free? Yes. You can substitute the Greek yogurt with a thick dairy-free yogurt (like coconut or soy yogurt). Ensure your chocolate is dairy-free as well.
- Can I use almond flour instead of ground almonds? Yes, almond flour and ground almonds are very similar. Almond flour is usually made from blanched almonds and is finer, while ground almonds may have skins and be coarser. Either will work well in this recipe.
- Why did my bread sink in the middle? This usually happens if the bread is underbaked. Gluten-free flours take a while to set. If the top is browning too fast but the middle is not done, cover the top loosely with foil and continue baking.
Try More Recipes:
- Nigella Carrot Cake Muffins Recipe
- Nigella Dairy Free Chocolate Cake Recipe
- Nigella Chocolate Chip Muffins Recipe
Nigella Gluten‑Free Banana Bread with Chocolate and Walnuts Recipe
Description
Nigella Gluten-Free Banana Bread is a luxurious twist on a classic. It uses ground almonds and rice flour to create a wheat-free loaf that doesn’t compromise on texture. Packed with dark chocolate chunks and walnuts, it is moist, dense, and rich
Ingredients
Instructions
- Prep: Heat oven to 170°C (340°F). Line a 2lb loaf tin.
- Mix Dry: Combine rice flour, almonds, baking powder, soda, and salt.
- Mix Wet: Mash bananas. Beat in vanilla, yogurt, eggs, oil, and sugar.
- Combine: Mix dry ingredients into wet ingredients. Fold in chocolate and walnuts.
- Bake: Pour into tin. Bake for 50-55 minutes. Cool completely in the tin.
Nigella Gluten‑Free Banana Bread with Chocolate and Walnuts Recipe