I am known for being fitness crazy, and love sports. I believe that looking after your body is very important, not only for the looks as many would think, but mostly for keeping it healthy. Doing sports is just part of how to stay in shape and healthy. We also have to eat healthy food, and try not to eat too much junk food. I think me and my husband are both very similar in this, and are giving a good example to both our daughters. One thing we all can do is swap butter for much healthier Flora. Not only you will keep the calories down, but also your cholesterol level will be lower, which is very important. Some might suggest that it doesn’t taste the same. But have you tried it? Well, we have been asked to take part in a Flora cooking challenge to check it out!
I knew Isabelle will be delighted once I tell her we would be baking a cake as she loves doing so. I browsed Flora website to find a recipe, and found a great breakfast recipe for Banana Walnut Loaf. It looked very simple, and we have baked similar cake before, but not always it was a great result. I thought that maybe using Flora instead of butter might do the trick, and guess what. It did!
Anyway, once I knew all the ingredients needed, I checked our fridge and cupboards to find out what we already have at home. We didnâ€™t need to buy much, just some bananas, eggs and Flora Buttery. As it was the weekend, I thought it would be a nightmare to go shopping at Tesco in Watford, as I previously did so on a few occasions, but this time we went just after the opening hours on Sunday morning, and to my surprise it was almost empty. A good thing to remember. Anyway, I shop there every week, so I know where all the needed things would be, and found them quickly. We were very lucky as Flora Buttery was on offer, buy 1 get 1 free, which is always great. There was plenty of stock; shelves were full, except the bananas. There weren’t that many left, and the ones that were on the shelf were mostly green, so not really suitable for mashing. At the end I had to go for the every day low value ones, and to be fair, they tasted the same as more expensive ones.
It didn’t take us long to get all we needed, and as we used the self-checkout kiosk, we didn’t have to queue either. Luckily there was an assistant, as one of the products’ codes wasn’t recognised. This has happened to me so many times and that’s why I use this service only when I have a few items, not a trolley full of weekly shopping. It can get annoying asking the assistant for help, don’t you think?
As we have baked a similar cake before, I knew it will not take long to make the mixture, but Isabelle still loved mixing, weighing some of the ingredients on scales and pouring the mixture in the tin.
I have to say I was nicely surprised the cake came out so lovely, was very easy to take out of the tin, and once I cut a piece for daddy, I knew it had to be also very tasty. Can I just say that it is Monday afternoon, and there is no cake left? It was the best banana cake I have baked in years. I will definitely be using Flora Buttery for any future recipes, and you should give it a go too!
8 tbsps (125ml) Flora Cuisine or 125g Flora Buttery
175g (6oz) soft brown sugar
3 large ripe bananas, mashed
2 eggs, medium, beaten
225g (8oz) self-raising flour, sieved
Â½ tsp baking powder
85g (3oz) walnuts, chopped
Assorted nuts, to decorate, optional
1. Place all ingredients (omit baking powder if using Buttery) in a mixing bowl and beat well together. Place mixture in a greased and bottom-lined 1kg (2lb) loaf tin.
2. Bake in the middle of a preheated oven 160Â°C, 150Â°C fan, gas mark 3 for 1Â¼â€“1Â½ hours. Turn out and cool on a wire tray.
3. Brush top of loaf with a little apricot jam and arrange nuts on top.
We didn’t use the nuts in our loaf as I wanted Olivia to be able to have some of this yummy cake too, but can imagine it must be even yummier with them!
To see some more pictures check out my #cbias Flora Cooking Shop on Google +