Benjamina Ebuehi grew up in a Nigerian family in London, and her interest in cooking began when her mother bought her a child's baking book. As she continued to learn and work her way through other cookbooks, she says it was always the chapters on cakes that interested her the most. She began to create her own cake recipes, gravitating toward "putting flavors at the forefront without overshadowing them with excessive decoration."
Her passion for baking led to an appearance on "The Great British Bake Off" in 2016, where she created a white chocolate and salted praline cake for the show's Cake Week.
Now she has a cookbook, "The New Way to Cake," which features her stripped-down, flavor-forward recipes.
Ebuehi's vegan version of banana bread includes peanut butter for what she calls a "sweet-and-salty contrast." She says her favorite way to eat this is "lightly toasted to crisp up the edges, with a generous spread of salted butter."
