Banana-Lemon Tea Bread
(Saint Cloud, FL)
Today, when I saw the clear sky and my two large, overripe bananas, it seemed the perfect day for making banana bread. Happily, I also had two lemons, so I decided to include those as well. This is the basic recipe I used, from Food.com, with several modifications: Banana Lemon Tea Bread
Vanilla is a favorite addition to all of our family's baking, so I added a couple of teaspoons of that. Additionally, I was about a half cup short of mashed banana, but banana bread is an extremely forgiving recipe, so I didn't worry about that difference. I was also 1/4 cup short of the required 3/4 cup of lemon juice. I figured the total amount of liquid probably mattered, so I decided to make up the difference with buttermilk. And finally, I love chocolate chip banana bread, so I threw in half a bag of dark chocolate chips right before putting it in the pans. I wasn't really thinking about how the lemon and chocolate would interact, but since they (the chocolate powers that be) sell gourmet chocolate orange bars, I guess it wasn't that crazy of a gamble.
I divided the mix between one large glass bread pan (set on the rim of a black cast iron pan, one medium size dark gray bread pan and one mini loaf bread pan.
Once we oriented the oven around 10:00 this morning, temperature quickly rose to close to 250. It eventually got to over 300. The total cooking time was approximately an hour and 30 minutes.
It does sound delicious, and than you for the detail and your commentary, it makes the recipe very helpful to the beginning or novice solar cook.