“ We reuse our cake and to use it as different shapes”— said a youtuber food creator
When I heard that I was honestly taken aback. This comes from a youtube food content creator who said she never eats their cake. She’s just reusing the cake until there’s nothing left all for content. I get the same vibe from most food content creators too. They might take a bite for the take but that’s about it. I reckon that’s the standard in that niche that you don’t eat the cake you’re making for and all for show.
Honestly, I think that’s stupid but I kind of understand the reasoning behind it. With baking, the ingredients are all full of sugar and flour. Even for me, who tries recipes twice a day is already having a difficult time trying not to speed up diabetes.
So, these days I typically do something like 24 hours water fast then alternate baking days. I don’t think I would ever bake and not eat them. I also only do half portions of many recipes I have tried and experimented with. To put it simply, I just think it’s wasteful not to eat the stuff we bake and eat.
This morning, in our house we’re baking banana bread for breakfast. My mom came back from a short getaway and brought back some bananas. I hate bananas being eaten as is, so one way to actually consume them is turning them into banana bread.
Ingredients for Hazelnut Banana Bread
- 100 gr of all purpose flour
- 4 extremely ripe bananas
- 1 tsp of baking soda
- 100 gr butter
- 50 gr brown sugar
- 2 whole eggs
- A pinch of salt
- 2 tsp of hazelnut essence
- Choco chips (optional)
How to’s
- Mash the bananas until they are smooth.
- In a bowl mix the mashed bananas with hazelnut essence, butter and egg.
- In a separate bowl, add flour, salt, baking powder and brown sugar.
- Mix the two ingredients together, stir until combined
- Transfer into the loaf pan and sprinkle chocolate chips.
- Bake in the oven for 15 minutes and the gas oven for 25 minutes.
- Cool it down, enjoy and serve.
In the past, I actually made a simple banana bread Mac's Favorite Banana Bread Recipe . I didn’t use butter then and you can see the difference and improvement in the way I work with the ingredients. That banana bread came from someone who was quite impatient but this banana bread is a refined version of me and my baking skills 😄
This recipe is best served with coffee of your preference and makes a great breakfast as it is also packed with carbs, protein and vitamins(from the flour). So, I don’t know who in the right mind wouldn’t eat these. For only my mom and I, we usually distribute the rest to our relatives who have been drooling over our status and wanting to try it. And we’d be happy to send some of them to their house.
These days, while trying to perfect our recipe, either my mom and I constantly bake in rotation. Sometimes I don’t even eat them especially when I am doing the 24 hours fast. So, my uncle or aunt are the ones who got to try them.
According to my uncle, he feels as if he’s living inside a 24/7 bakery. My mom bakes in the morning most of the time and I am the one who bakes at 2 AM and he gets to try some western style baked goods.
Throughout the entire month of me learning how to bake well and properly, it gave me confidence that I can always do something really well faster as most things I do have been something I’ve been doing or kind of exposed to. Like for baking, I just need that patience to get through the whole recipe, the waiting times, and even structurally organize the whole ingredients and steps to make it a smoother and faster experience.
Anyway, see you in my next bake and have a great week!
 | Mac covers technology, philosophy, books, productivity, minimalist lifestyle, cybersecurity, coffee, and languages in no particular order. In her free time, she enjoys learning various things that would be too long to name in this tiny box. |
