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:


"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