Mash the banana. Chop the walnut into small pieces. In a large mixing bowl, whisk together the all purpose flour, baking sods and salt. Grease the loaf pan with non-cooking spray.

In another bowl beat eggs, sugar and vegetable oil using the electric mixer until all are mixed together in medium low speed. Beat the flour mix and add the vanilla, banana, coconut, nuts and milk. Beat them just until combined.

Preheat the conventional oven to 350 F. Divide the batter evenly into two loaf pans and smooth it with spatula. Bake the for 60-65 min by rotating the pan half the way. Test it with the tooth pick, bake till it comes clean.

Transfer to the wired rack to cool them. Cool for 10 min and remove from the pan and allow it to cool completely.

Mix all purpose flour, baking powder and salt together. Cut the strawberries into bite size piece, toss them in a sieve with 1 1/2 tsp of all purpose flour to lightly coat them.

Mix the butter and sugar together and beat it with electric hand held mixer until they become fluffy, about 3 minutes. Add the eggs and beat until combined. Mix the vanilla syrup.

Add the flour now and beat them until they are mixed. Add milk and beat till all are mixed well. Don’t over beat as muffin would become rough. Using the rubber spatula fold (mix gently) the strawberries in the mix and keep it ready.

Preheat the oven to 375 F. Prepare the muffin pan by spraying some oil or coat with a layer of butter. We can also use cupcake wraps and coat them with oil or butter. Divide the batter among the cups evenly using an ice-cream scoop or two spoons.

Cook it for about 20-25 min if it’s a mini muffin tray or 25-30 min if it’s a regular muffin tray. Rotate the muffin tray in the middle for even cooking. Before removing the tray from the oven check to make sure its cooked by inserting a tooth pick and check if it comes out clean.

Transfer it to the wired rack to cool them. Tilt the muffins on their side to cool them for at least 10 mins. Can be served warm.

Line the parchment paper in baking tray,grease it with butter and set it aside. Mix all purpose flour, cocoa, cinnamon, baking soda and salt in a bowl until combined. Beat sugar and butter in electric hand mixer in medium high until light and fluffy for 3-4 min.

Mix the flour with this and beat on medium speed until they are combined. Spread this dough in the tray using the spatula evenly. Keep in this freezer until the dough is firm for 20 min. Meanwhile preheat the conventional oven for 325F.

Take the dough and prick all over using fork. Keep this in the oven and bake for 20 min until they are firm. Transfer to a wire rack, when it’s still hot cut them to a 4 by 1 inch squares. Sprinkle the granulated sugar on top. Allow it to cool down completely before serving.

Cut butter into small pieces. Keep them and blueberries in freezer for more than 30 min. In a large bowl mix all the dry ingredients together. Stir the cream and egg together.

Mix the dry ingredients and liquid together by adding them slowly and knead them into a soft dough. Add blueberries too while kneading. This would be little wet.

Spread dry flour in the flat surface and knead the flour until they comes together.

Separate the dough into halves and pat one portion into a square. Cut them into half by making a triangle using the pastry cutter.

Preheat the oven to 375 and bake it for 20-25 until it becomes golden brown.

Allow it to cool down for 20 min.