Why is it that those last few bananas never get eaten? At least at my house, they don’t. Doesn’t matter if I buy 3 or 6, there are always a few overripe bananas left over. Dark black bananas in the basket hanging in the corner. Perfect for banana bread. Today, as I was deciding what to put out in the solar oven, I spied 4 such bananas and thought “Perfect”.
SOLAR BANANA CAKE
- 1-1/2 c. sugar
- 1 c. sour cream
- 1/2 c. butter, softened
- 2 eggs
In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
- 1-3/4 (3 or 4) ripe bananas, mashed
- 2 tsp. vanilla extract
Blend in bananas and vanilla extract.
- 2 c. all purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
Add flour, baking soda, salt, and blend until smooth.
- 1/2 c. chopped walnuts or pecans (optional)
Stir in nuts, if desired
Spread batter into a greased 9×13 pan. Place into pre-heated solar oven and bake for 2 1/2 – 3 hours until golden brown. (about 30 minutes in a conventional oven at 375°)
- 1/2 c. butter, melted
- 4 c. powdered sugar
- 1-1/2 tsp. vanilla extract
- 3 tbsp. milk
For frosting, in a medium size bowl, add powdered sugar, vanilla extract, milk, and melted butter. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Yield: 2 dozen large bars
Other desserts from the solar oven that you might enjoy: