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…
gone minimalist 