Have your cake & eat it too!

Banana bread with no regrets

Baking doesn’t have to be bad for you, and healthy baking doesn’t have to taste, or look, terrible. Next time you’re in the kitchen, see if you can create something delicious and nutritious.

Often, when you use healthier alternatives in recipes, the flavour or texture may differ. Keep an open mind, though, as your tastebuds soon get used to the change, and it is worth it when you reap the benefits!

Just by making a few simple tweaks, you can make better-for-you bakes. Here are four tips to get you on your way:

• Start by using unsaturated oils such as sunflower and olive oils instead of saturated fats such as butter and coconut. Not only does this lower the amount of saturated fat in your bake, it also gives you a lighter, moister texture. If you choose a baking spread to replace butter, which allows you to simply swap butter for spread, check labels for trans fats. These hydrogenated fats should be avoided where possible. • Opt for wholemeal flour instead of white. While this may give a denser texture, the health benefits will be far greater. Wholemeal flour will increase the fibre content and make your cake feel more filling. It also provides a lovely, slightly nutty, flavour.

• Think fruit and veg have

no place in a cake? Think again. They can add fibre and sweetness. Plus, fruit is a great way to keep your baking moist. Sweet vegetables such as carrots and beetroot, or fruit such as apples and berries, can also mean you don’t need to add as much sugar. Try this healthy banana bread recipe (below) next time you’re in the kitchen.

• To finish your cake off, some thinly sliced fruit or a light sprinkle of icing sugar can give the final touch – simply cut out some stencils from greaseproof paper for a more professional finish. Knowing that you’ve produced a healthier version of a teatime treat will be the icing on the cake.