My friends and family really love my banana bread, carrot cake, and pumpkin bread. They are healthy, all-natural, and delicious; some like these as breakfast with a hot cup of coffee, while other fans snack on them. At first I tried them in muffins, but they were coming out too dry, so I transitioned to loaf pans, but this was not time efficient, as each week I would have to make a new batch of cakes so that they would be available all week long. Sooo, I came up with this:
When they are cooled, the mini cakes are stored individually in ziploc bags and sent straight into the freezer for maximum freshness, like so…
Enjoy this tip!
Oh and by the way, thus far this recipe is top-secret; who knows maybe I will sell these one day…
2 responses to “Kitchen Tip”
These are so delicious!! my kids and I just polished off three cakes and they are asking for more. THe size is perfect and they tasted so fresh out of the freezer. Great tip on the packaging!
Thanks Marjorie! I am so glad you enjoyed. You should be thrilled that your daughter loved them because they really do pack in a lot of nutrition!