Eat This Now

Spicy Banana Bread

Why:

Banana bread is a cake that everyone likes, and we would humbly suggest that our gluten-free version is actually better than the original. For autumn, the category of extra-sweet baked goods is preferable, and the spices in the banana bread feel sort of Christmassy when one is longing for the holidays.

How:

Banana bread has a soft and lovely texture, and since it contains almond flour, it will stay moist for days. We prefer the banana bread with Nutella frosting, to give it that extra luxurious appeal. We do realize that banana bread isn’t the most elegant pastry out there, but it is simply delicious and great for treating a friend for an afternoon *fika*.

Where:

The recipe is found in our book, so make it yourself.

As told by Jessica Frej and Maria Blohm, authors of the new book *Nytt fikabröd – baka gott utan gluten* (which translates to New Pastry – baking without gluten), published by Massolit Förlag. Frej and Blohm, who are both food writers, lecturers and course leaders, are currently working on a new book about the making of pizzas, pastas and pies without gluten.

Photography (portrait): Christina Sundien