Banana Bread made with Cornmeal

8-17-09 I wanted to make cornbread, but the bananas were very ripe and needed to be used.  So I compromised by making banana bread and replacing some flour with cornmeal. The bread baked in my homemade, cardboard solar oven and is delicious. 

 Here is my recipe--adapted from recipe in Fanny Farmer Cookbook

 Prepare 1 loaf pan or 2 mini loaf pans by greasing inside area or line with parchment paper. I use the paper so I can always turn out the loaf in tact.
Preheat oven to 350°F or preheat solar oven in sun to 200°F/250°F. 

Mix in a bowl:
2-3 ripe bananas
2 Tbs. flaxseed meal     |_ or 2 eggs
¼ cup water                   | no water
 
Sift together:
1 cup unbleached flour
½ cup whole wheat flour
½ cup cornmeal
½ cup unbleached sugar --I use Zulka brand
dash of stevia if you want it sweeter
1 tsp. salt 

optional, ½ cup of chopped nuts

Mix together the wet and dry ingredients.
Then add 1½ tsp. baking soda dissolved in 1 Tbs. warm water and mix gently. Don't stir too much as the bubbles with deflate.

Quickly fill the loaf pan or pans and place into hot oven. Bake 50-60 minutes or until toothpick comes out clean.

for solar oven: cover pans with foil or plastic wrap or place in covered baking dish. Bake about 1½ hours at 200-250 degrees F.