I don't measure so that doesn't lend itself to baking most things, but if allowed to be free form (like with pies and fruit crisps) I do fine.
I do love quick breads and tea breads, however, so about four times I year I make banana, lemon, or apricot bread. The rest of the time any baking is required J. does it (he makes all our holiday cookies) or I make a Costco (birthday cake) run.
This banana bread recipe is easy, and it's even better the second day, just cool it and wrap it in cling wrap.
I can't stand nuts in my baked goods so I leave them out of this recipe which I adapted from the Joy of Cooking.
You can omit the lemon rind and add in a good handful (1/2 cup) of mini chocolate chips to the batter just before pouring it into the loaf pan. The regular chips will sink to the bottom so make sure to use the minis.
Preheat oven to 350º. Grease and flour a loaf pan.
In a medium bowl stir with a whisk to "sift" and combine:
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
In a large bowl cream together:
1/3 cup unsalted butter
2/3 cup sugar
rind from half a lemon (use a microplane grater for very fine shreds)
In a small bowl mash:
2 large overripe bananas
And add one beaten egg to it.
Combine banana/egg mixture with butter mixture and mix well to incorporate. Add the flour mixture to the banana/egg/butter mixture in THREE parts. Stir between each addition.
Place batter into a greased loaf pan. Bake 55 minutes until done. Remove from pan and cool on a rack befor slicing. And yes, shmear each slice with good butter and devour.
photo credit: Stefania Pomponi Butler