Friday, March 4, 2016
Banana Cacao Finger Cakes
4.5 cups unbleached flour
1 Tablespoon baking powder
.5 teaspoon salt
1.75 cups sugar
1 cup butter
4 bananas, mashed
1 Tablespoon vanilla
1 cup cacao nibs
Measure and blend the first three dry ingredients. Set aside.
Cream the sugar and butter, blend in the mashed bananas, blend in the eggs and vanilla.
Add the dry ingredients to the wet in two waves, mixing well at each, mixing in the cacao nibs before the second wave. Know what I mean?
Spoon onto a cookie sheet (I lay down unbleached parchment), bake at 400F for about 11 minutes. Cool on a rack and enJOY! That's how I did it, anyway. And they came out quite good.
And baking - anything Food - invokes more spiraling.
So that's what I've been up to: Spiraling. Spiraling. Spiraling. Back to the vernal verve of spring.