Gluten-Free Banana Bread
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.
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