The Sun Oven Banana Bread Test

Okay, so since we finished off the zucchini bread so quickly I had to try something else.  But it really got me thinking about the difference between a regular baked banana bread in a conventional oven and the Sun Oven.  I wanted to see it, smell it, and taste it side by side.  And….I had a bunch of over ripe bananas. 😉

So I quadrupled the whole wheat banana bread recipe, split it into two Bundt pans and baked one in the Sun Oven and one in my conventional oven.  The first difference was the time, the Sun Oven took about 30 minutes longer to cook than the original oven.  But as you can see in the pictures, the conventional oven loaf is much darker in color with a much thicker crust.  It was amazing to taste the differences between the two!  The Sun Oven loaf was so much better, moist, melt-in-your-mouth goodness.  Normally, my family loves the regular banana bread but when they all tried it with a piece of the Sun Oven bread side by side they didn’t even want to finish the conventional loaf!  I was so not expecting that.  But just to be sure that there wasn’t something wrong with the regular oven loaf, I fed it to a bunch of pre-schoolers.  You know, because they have no filter and would have said if it was gross.  They actually loved it and had seconds (so don’t tell me kids won’t eat whole wheat!).  It was just the people who had a slice of both that quickly fell disenchanted with the regular oven loaf.  So interesting!

Want more information on the Sun Oven, click HERE