Chemistry Schmemistry

So i feel like bakers are always like, "you can't just improvise - it's a delicate chemical process." but bolstered by some minor successes, i'd like to propose a safe framework for improvisational baking. let's define our terms:

"cookies"

at least 1/2 cup of flour, at least 1/2 of which has gluten
at least 1/4 cup sugar
at least 1 egg
probably some salt
anything else you want, up to doubling the total dough volume
drop onto parchment paper, don't make this hard
bake at 350 for 15-20 minutes, until they're probably done

"banana bread"

some might call this 'quick bread' but that's misleading. Buying bread is quick, especially if you're already at the grocery store.

roughly two cups of flour, at least 1/4 of which has gluten

salt

some sugar if you feel like

2 eggs

baking soda (i dunno how much, who measures things? 1/2 tsp? 1/4 tsp?)

some bananas or almost any other produce, similar or smaller in volume to your flour

pour into a greased recepticle and bake at 350 for 60-75 minutes, until a knife comes out clean or it's probably done