Ingredients:

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces

Method:

• Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated.
• Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan.
• Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Cool the bread in the pan on a wire rack for 5 minutes.
• Turn the bread out of the pan and let cool completely on the rack.
• Wrap in plastic wrap. The banana bread is best if served the next day.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks2
• 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Method:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.)
• Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans.
• Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.
• Transfer hot cookies with a spatula to a rack to cool. Serve.

Ingredients:

• All purpose Flour 1 cup
• Dates 18 dates
• Milk 3/4 cup
• Egg 4nos
• Sugar 3/4 cup
• Oil or Butter 1/2 cup
• Baking soda 1/4tsp

Method:

• Soak dates in warm milk for 2-3hours ( i used fresh dates)
• Grind it to fine paste with sugar.Add oil,egg and milk,mix
• Mix all the dry ingredients and slowly add the above mixture and mix li>
• Sprinkle walnuts on the top.
• Preheat oven to 230 c and bake for 45 minutes and check with a tooth pick and if it comes out clean then the cake is done.
• Cool it on a wire rack.