Very ripe bananas are the key to good banana bread. If come baking day yours are not quite ready, put the un-peeled bananas in the Sun Oven when you set it out to preheat. It will take about half an hour to “ripen” them in the sun. Let them cool a bit before mixing them in with the other ingredients. This is also a good time to melt the butter. Put it in a glass measuring cup and set it in the Sun Oven with the bananas.
Sun Oven Banana Bread
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cup mashed ripe bananas (about 3 large)
4 tablespoons unsalted butter, melted and cooled
2 large eggs, at room temperature
1/4 cup plain yogurt (regular or low-fat, but not nonfat)
1 teaspoon vanilla extract
1/2 cup walnuts toasted* and coarsely chopped (optional)
Set Sun Oven out to preheat. Spray a 8 1/2 by 4 1/2-inch loaf pan with cooking spray; set aside.
In a large bowl, whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a medium bowl, whisk together the mashed bananas, melted butter, eggs, yogurt, and vanilla. Using a rubber spatula, gently fold the banana mixture and walnuts into the flour mixture until just combined. Scrape the batter into the prepared pan and smooth the top.
Bake in the Sun Oven until a toothpick inserted into the center comes out with just a few crumbs attached, 1 to 1 1/2 hours.
Let the bread cool in the pan for 10 minutes then turn out onto a wire rack and let cool completely.
* To toast the walnuts place them in a dry skillet over medium heat. Toast the nuts until lightly browned and fragrant, 3 to 5 minutes, shaking the skillet occasionally to avoid burning.