Banana-Lemon Tea Bread

by Dana
(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.

Results--delicious!


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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.

Nathan
Admin.