Any serious baker or pastry chef knows — the secret to amazing results is precision.
Serious bakers weigh the ingredients because measuring cups are approximate at best. They use temperature-controlled cookware, and regularly-calibrated ovens.
You can’t just dump all the ingredients in the bowl, you have to follow the instructions. You must not over-beat, you must not over-knead. You have to respect the process and the product. Good food takes time and precision; you have to be patient.
And you must not, under any circumstances, eat batter directly from the bowl.
(But everyone knows that.)
Oat flour banana bread
(A non-fussy, non-temperamental, lots-of-room-for-error-and-toddler-helpers recipe.)
3/4 C sugar
1/2 C butter, softened
2 eggs (room temperature)
3-4 very ripe bananas, mashed
1/2 C buttermilk
1 tsp vanilla
1 C all-purpose flour, 2 C oat flour (if you’ve never made oat flour, click here for a quick how-to)
2 1/2 C all-purpose flour
1 tsp baking soda
1 tsp salt
Optional: 1 cup chopped nuts or chocolate morsels
- Move oven racks to low position so that the tops of the pan will be in the center of the oven. Preheat oven to 350 degrees. Grease bottom only of a loaf pan.
- Mix sugar and butter in a large bowl. Stir in eggs until well-blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt until just moistened.
- Pour batter into pan and bake for an hour to an hour and 15 minutes, until you can insert a toothpick into the center of the bread and it comes out clean.