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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Banana hook stand — prevents bruising, extends ripeness
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
One-handed flour dusting — even coating on work surface and dough
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Banana hook stand — prevents bruising, extends ripeness
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
One-handed flour dusting — even coating on work surface and dough
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preheat oven to 400. lightly spoon flour into a dry measuring cup; level with a knife. combine flour and next 6 ingredients (through cinnamon) in a food processor; pulse until mixture resembles coarse meal. combine banana and brown sugar in a medium bowl; let stand 5 minutes. add flour mixture and 1/4 cup buttermilk alternately to banana mixture, stirring just until moist. turn dough out onto a lightly floured surface; knead lightly 1 1/2 minutes with floured hands. pat dough into a 6-inch circle on a baking sheet lined with parchment paper. cut dough into 8 wedges, cutting into, but not through, dough. brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. bake at 400 for 12 minutes or until lightly browned. remove from pan; cool on wire racks.preheat oven to 400.