Remember in my last post how I said I never follow recipes unless I’m baking? The reason for that is because baking is a science, which requires accuracy. With baking, one little mistake can mess up the whole end product and there’s no way going back after it’s come out of the oven. This is why I prefer to cook (I was never a science person anyway).
… okay, I’ll admit that something I do change when baking is the amount of sugar and butter. Using the exact amount a recipe calls for usually makes the product too sweet and/or too heavy for me, so I like to use about 2/3 (or even 1/2 sometimes) of what the recipe says. I experimented with the measurements of some oatmeal banana bread recipes online, and I was quite happy with how mine came out.
Here you go! (more…)