Gluten-free banana bread with chocolate and walnuts from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 78) by Nigella Lawson

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Notes about this recipe

  • Eat Your Books

    Can substitute gluten-free plain flour for rice flour.

  • Pamsy on September 27, 2025

    Twice the number of ingredients as my usual banana cake but nicely flavoured and moist. Short of ripe bananas so used a 1lb tin. Still baked for 50 minutes and checked with a digital thermometer.

  • Beth891 on September 21, 2025

    Delicious banana bread! Definitely one to make again. Cooked in fan oven and as my 2lb tin is very tall it needed about 10mins extra and I probably should have given it an extra 15 in total as it's still just a bit gooey in the middle. It still tastes awesome though and it's went straight to my favourite banana bread recipes.

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