Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
Remove muffins and let cool slightly. Place on cooling rack if you have one.
Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
Preheat the oven to 350°F. Place a sheet of parchment over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
Spread the batter evenly in the prepared pan. Slice the plum into eights.
Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving.
*Try with summer peaches, nectarines or apricots! ~Recipe via A Spicy Perspective
Yields: 4 servings Prep Time: 10 min Cook Time: 5 min
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon sugar
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 Tablespoons unsalted butter, melted
In a large bowl, whisk together the flour, baking soda powder, baking soda, sugar and salt.
In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancake once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.
*Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy. ~Recipe from justataste.com
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9×13 (or larger!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm.
Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
Completely cool cookies on a rack then store in an airtight container.
~Recipe adapted from chocolatechocolateandmore.com