A Tale of Two Loaves

As my maternity leave rapidly draws to an end I find myself doing things I wanted to do at the very start of it. Before Carter arrived I had visions of a baby sleeping soundly, me full of energy baking and cooking everyday. Of course this was shot to s#!*. In reality the baby did sleep soundly but only during the daytime turning me into a sleep deprived zombie just trying to dig myself out of the tired hole I was in. Sod's law that now that he sleeps through the night and I'm getting into the swing of things it's time to haul my butt back to the office. Anyway with just over  month to go, I am determined to do some of the things on my 'mat leave' list and baking was definitely one of them. Now Carter can enjoy food (when he isn't in teething hell - more on that in another post) I am eager to try as many recipes as possible. This week I baked something old and something new. An all time favourite, Mary Berry's Banana Loaf and something I had not considered before, Courgette and Lemon Loaf.

First up, Mary Berry's Banana Loaf.

I've been baking this for years and with the use of my beloved KitchenAid I can whip it up, bung it in the oven and finish the washing up in 20 minutes. Perfect for when Carter is having his afternoon nap. The loaf is pretty much fool proof and yum to boot. It's not too dense but has a nice firm texture that I can give to Carter to hold and eat himself without crumbling into a mess. I leave out the sugar but it tastes just as good without it and my diabetic dad can have a slice without feeling guilty. A true family pleaser. 

Ingredients
175g Caster Sugar (Optional - I have used zero sugar and at times just a teaspoon or so and it still tastes great)
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 tsp. Baking Powder
2 tbsp. Milk
100g Softened Butter

Method1. Preheat the oven to 180C / Fan 160C / Gas 4.

2. Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment

3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended

4. Spoon the mixture into the tin and level the surface

5. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown.  A fine skewer inserted in the centre should come out clean if the loaf is ready.

6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.

Second bake of the week, Courgette and Lemon Loaf.

Being a Pinterest addict I must stumble across hundreds of cool recipes I want to try but when I saw Courgette cake I stopped in my tracks. Courgette? In a loaf? Then after realising carrot cakes are one of my favourite guilty pleasures it didn't seem that odd to have courgette in a cake or loaf. The original recipe I found said to use limes but I only had lemons so Courgette and Lemon it was. I also left off the frosting because a) Carter might get hyper from it b) I had no cream cheese and c) I'm back on Weightwatchers and could not justify the points. The end result was a delicious and light loaf that I will definitely bake again. My only niggle is the oil in the recipe, the next time I bake it I might try and substitute with butter and milk. Do you think that's a good idea or will it be a disaster? A friend did suggest coconut oil too, so that could be another option. Anyway, do give this lovely loaf a go, so light and fragrant with the lemons it feels like it should count as one of your five a day.

Ingredients

For the cake

3 eggs200g caster sugar
150ml sunflower oil
50g melted butter
1tsp vanilla extract
Zest of 2 lemons
Juice of 1 lemon
1 large courgette approx 250-300g
200g self-raising flour
1tsp baking powder

For those who have cream cheese and the calorie allowance - frosting

250g Philadelphia cream cheese 
25g butter

100g icing sugar 

Juice of 1 lemon 

Method
1. Preheat the oven to 180 degrees C. In a large mixing bowl, whisk together the eggs, oil, sugar, melted butter and vanilla extract.2. Add in the lemon zest and juice. Chop the ends off the courgette and then grate into the bowl. Add in the flour and baking powder and then mix well with a wooden spoon until combined.3. Pour the cake mixture into a greased and lined 2lb loaf tin and bake in the preheated oven for around 35-40 minutes until golden brown and springy. Insert a skewer into the middle of the cake and if it comes out clean, the cake is cooked.4. Cool the cake on a wire cooling rack whilst you make your frosting. For the frosting, whisk together the cream cheese, soft butter, icing sugar and lemon juice.5. Spread the frosting evenly over the top of the cake. Enjoy when the baby naps with a large cup of tea.