PBBBB Cake

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~waits until after Pi day to post this~

how many forms can banana bread be morphed into?

according to the number of times I keep bringing this recipe back, it’s a lot.

Banana bread gets a rep for being the go-to recipe for when your bananas turn “too ripe”. I don’t understand that, really… like oops I didn’t notice these bananas casually TURNING BLACK as they’ve sat on my counter for the past week??

So for some reason when I actually want my bananas to ripen, they take eons. About two weeks to turn a good black colour, and for them to be in their most sugary ripe stage. Anyway, this recipe is nothing but a variation of my trusty banana bread recipe– the oil replaced by natural peanut butter, berries thrown in for that PB & J riff, cinnamon crumb topping, and a glaze just for good measure.

Oh yah, the PBBBB is for peanut butter berry banana breakfast… cake. Pretty good, hey? I take inspiration from my studies… sometimes there’s so many abbreviations it gets kinda ridiculous, and when I read a normal book again, I wonder why it’s so wordy. Oops.

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black sesame cake (a story)

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Repetitiveness and discipline are the secrets of cake decorating. The art comes from the meticulous technique, the way it does for a dancer.
Ron Ben-Israel

I laughed the entire time I was making this cake. Laughed at myself.

So I had this vision in my head that I wanted to execute– a small, mini, tall cake with clean layers, and naked frosting. Because for the longest time, I’ve just been in love with the many naked cakes of the world. There’s less frosting (usually overly sweet, and just a nuisance), you have more layers in between your cake layers and show those off, plus it lends itself better to floral decorations, or just minimal decorating.

And I wanted to do it with black sesame, black tahini, and banana, with as little sugar/fat as I can get away with. For a higher flavour and nutritional payoff.

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Stir, stir, stir. Oh, the batter seems a bit too wet. That’s okay, I’ll just bake it a little longer. (Note: I have an irrational fear of over mixing, and over baking). Take it out of the oven– first thing I notice, the 2 cakes are of uneven height. That’s okay, I’ll just trim the taller one once they’re cooled.

I busy myself for a few hours, and now it’s slightly past midnight. I prefer to bake at night, and shoot the next morning. This can only happen on non-busy weekends. I usually don’t get a chance to shoot with natural light on a weekday– I’m up before it’s bright, and back as the sky is dimming.

The cakes have cooled, and I whip out my KitchenAid mixer to beat together my mascarpone frosting. Dad: “you know, if we lived in an apartment, you wouldn’t be able to do this”.

Yes, Dad. I’m lucky we have cool neighbours. I mean, they tolerated twelve years of my piano practicing. Who can be cooler than that? Continue reading →

Salted Honey Mascarpone Banana Bread

I am a banana bread freak, plain and simple. Over the years, I’ve experimented with many, many different variations, and all sorts of combinations of fat/sweetener/flours/flavours: creaming the butter, vegetable oil, coconut oil, avocado, apple sauce, greek yogurt, mascarpone, buttermilk, honey, maple syrup, coconut sugar, no sugar, peanut butter, tahini, black sesame, cherry, chocolate, almond, oat flour, spelt flour, whole wheat flour, coconut flour etc. etc. etc.

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