This is equally as good in a non-gluten-free version simply by using all-purpose flour and regular baking powder.
1 3/4 cup plus 2 tbs. rice flour (or other gluten-free flour)
1 cup ground almonds
2 tsp. gluten-free baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
3 large, very ripe bananas
2 tsp. vanilla extract
1/2 cup plain Greek yogurt
2 eggs, at room temperature
125ml vegetable oil
1/2 cup brown sugar
150g dark chocolate, roughly chopped
2/3 cup chopped walnut pieces
Heat the oven to 325°F and line a 2lb. loaf tin with parchment paper.
Mix together the flour, almonds, baking powder, baking soda and salt, then set aside.
Peel the bananas and mash them in a large bowl. Stir in the vanilla and Greek yogurt, then add the eggs one at a time. Stir in the oil and the sugar. Gradually beat in the flour mixture, then fold in the chocolate and walnuts.
Spread the batter in the prepared tin and bake for 50-55 minutes or until a tester comes out clean. Cool completely in the tin.
Serves 10-12
Cooking with Nigella 