Peanut Banana Bread

3 medium sized banana's mashed
1/3 cup plain yogurt (I like Mountain High yogurt)
1/3 cup peanut butter (crunchy adds a nice texture to the bread)
3 tablespoons butter, melted
2 eggs
1/4 cup granulated sugar
1/4 cup brown sugar or sucant
1 cup whole wheat flour
1/2 cup white flour
1/4 cup ground flax seed
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Glaze
1/3 cup powdered sugar
1 tablespoon milk
1 tablespoon crunchy peanut butter

Pre-heat oven to 350.
Combine banana, yogurt peanut butter, butter and eggs. Add brown sugar, beat at medium speed until well blended. In a separate bowl whisk flour, flaxseed, baking soda, baking powder, salt and cinnamon. Add whisked dry mixture to the wet mixture. beat until just blended. Pour batter into a 9x5 inch loaf pan or for fun use a bundt pan. Bake for 1 hour in loaf pan. If using bundt pan check at 40 minutes.
Cool for 5-10 min.
Whisk all glaze ingredients together.
Remove bread from pan. Drizzle with glaze. Enjoy with a cold glass of milk!

Sun Oven Cookies

I used this recipe
It is pretty easy to make cookies in the sun oven. I made them from about 3 pm to 4pm and the sun was still bright enough to heat my oven up to 315-325 F. I put them on to small pans and cooked them for about 20 min. You can stack the pans since the sides are higher than a cookie sheet. It doesn't squish the cookies :) If you cook them to long they become really brown and crispy. They will burn unlike a lot of things in a sun oven. I tested one batch to see how long until burn time. At 25 min they were not burned but a few min longer and I wouldn't have wanted to eat them.

Whole Wheat Corn Pancakes

I originally found a similar recipe on Smitten Kitchen. Her blog is pretty fun with beautiful pictures!
A few tweaks and it was more my flavor.

Whole Wheat Corn Pancakes

2 tablespoons butter
1 1/2 cup corn (I used frozen, thawed in the microwave)
1/4 teaspoon salt
2 eggs
2 1/2 cups buttermilk
1/2 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 cup cornmeal
2 teaspoon baking powder
1 teaspoon baking soda

Whisk cornmeal, whole wheat flour together. Add buttermilk and stir until combined. Let it soak in the fridge overnight or for at least eight hours.

When you are ready to make the pancakes,
Saute corn with butter in your cooking skillet till lightly browned.
Beat eggs. Add vanilla, salt, baking powder, and baking soda.
Add to the soaked mixture and stir until combined. The baking soda will cause the batter to bubble a little bit. Toss in the corn, stir, then ladle pancakes onto
pre-heated skillet.
Cook on both sides till evenly browned.
Serve with warmed real maple syrup and blueberries. Enjoy!