Zen Mumma & Cake

I am zen mumma. Well, trying to be anyway. 

Wee Otis is is teething and not sleeping so well. He was awake form 3 - 5.30 last night. He requires lots of cuddles. Which in turns makes Charlie want more attention and more action. I'm tired. I'm a little on edge. So that's today's mantra, I am zen, I am zen, I am zen. I will not fall in heap. I am zen.

Anyway, what I like to do at times like this is bake. It comforts me and keeps the little people busy. So just in case you too need a school holiday baking rescue recipe, I give you...

Charlie's Banana Blueberry and Yoghurt Cake.

This is a recipe based on Stephanie Alexander's Simple Banana Cake, adapted by Charlie. It's very moist and needs no icing or decorating. It keeps really well if refrigerated in an airtight container. It also freezes really well, so you could make a double mixture and freeze one for an emergency.

125grams unsalted butter softened

1 cup brown sugar

2 eggs

1 cup mashed ripe banana

1/2 tsp vanilla extract 

250grams plain flour

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice 

a smidge (technical I know) of freshly grated nutmeg 

1/2 cup buttermilk or 1/2 cup milk and 1 teaspoon lemon juice 

2 tablespoons yoghurt (we used vanilla Jalna) 

1 punnet blueberries

Grease and line a large loaf tin or cake tine of your choice. Pre-heat oven to 180. Cream butter and sugar until pale and fluffy. Beat in eggs, banana and vanilla. Sift dry ingredients and add to mixture, alternating with buttermilk (or milk with lemon juice). Add yoghurt, mix, then add blueberries. Spoon into pan and bake for 45 mins or until cake tests clean. Cool cake in its pan on a wire rack for a few minutes before turning out.

Yum :)