Cooking has never been my forte, but eating is. I'll never be a super slim girl because I enjoy my meals too much; the only way I've ever been able to effectively 'diet' is by cutting food out altogether, which is never a healthy option. The older I get the more interested I am in focusing on leading a healthier lifestyle and opting for better choices - both in terms of my diet and well-being. Last year I became a little bit obsessed with juicing, smoothies and superfoods, but as the year came to a close I found the blender sitting on my kitchen surface unused and unloved in favour of another biscuit. As we start a new year it's the perfect time to rekindle lost loves and form new habits, so I'm embracing my kitchen and committing to making the most of the recipe books and ingredients I've accumulated. First up, a new take on banana bread.
I adore all fruit, especially bananas, but my boyfriend won't touch anything other than a singular apple once in a blue moon. That means that often my fruit goes a bit squishy and brown around the edges before I've had a chance to munch into it; all is not lost though, as those slightly mushy bananas make the perfect base for a classic banana bread recipe. It may taste great, but traditionally banana bread isn't exactly seen as a healthy snack thanks to its high sugar and fat content - so I decided to tinker around with the recipe and see if I could create something a little bit better for me than basically a slab of slightly soggy cak...