Sunbeam Banana Bread

by Christa Upton
(South Dakota)

Sunbeam Bannana Bread with Chocolate Chips

Sunbeam Bannana Bread with Chocolate Chips

Sunbeam Bannana Bread with Chocolate Chips
Slice of Sunbeam Banana Bread from the Hot Pot

Recipe 46 in the Solar Hot Pot

Sunbeam Banana Bread

FINALLY recipe 46!! Will be interesting to see how this bakes up. In our other Solar Hot Pot, we are doing Shredded Sunshine Chicken. (I’ll put that recipe in a separate post.)

I guess without chocolate chips, it’s a “side dish,” and with chocolate chips, it’s a dessert. LOL

10:00 am—butter lower half of Solar Hot Pot and preheat by covering and setting in the sun.

Then prep with these next three steps:

1. Mix together:

2/3 c. olive oil
very generous drizzle of honey (or 1/3 c., but I don’t like to measure because I don’t like dealing with a sticky measuring cup LOL)
2 eggs

2. Sift or mix together, and then add to oil mixture and mix but don’t beat it to death:

1 c. whole wheat pastry flour

1/2 t. baking soda

1/8 t. salt

3. Stir into oil/flour mixture:

3/4 c. mashed bananas (or 1 small banana)

1 t. vanilla

1/4 c. chopped walnuts or pecans and/or a bit of ground flax seed

10:30 am—Pour batter into Solar Hot Pot.

Optional: sprinkle with chocolate chips. (Although, I don’t really consider chocolate “optional.” LOL)

Cover, adjust to sun, set timer for one hour.

11:30 am—adjust to sun, set timer for one hour.

12:30 pm—check for doneness by picking up Pot—with pot holders—it will be hot! Jiggle gently with the lid ON to see if the bread has set. If not, keep checking every 15-20 minutes until bread is set and doesn’t ‘jiggle’ (no wet batter in the middle).

Ours was done around 12:30, even here in October! However, we didn’t have a single cloud.

Oh, my, this turned out good. Maybe even better than in the oven because it is more moist! It was soft and delicious inside, browned and chocolatey on top.


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