Barley banana bread

By Julie Van Rosendaal on April 19, 2013
A good, basic banana bread recipe is indispensable when you have little ones in the house. It’s good for grown-ups to nibble on, too. This recipe calls for barley flour, which is often found alongside regular wheat flour in the baking section of most grocery stores. If you can’t find it, substitute oat or all-purpose flour. If you like, add a handful of fresh or frozen blueberries to the batter, too.


3 very ripe bananas
1/3 cup (85 ml) brown sugar
1/4 cup (60 ml) canola, olive or flax oil
2 large eggs
3/4 cup (185 ml) all-purpose flour
3/4 cup (185 ml) barley flour
1 tsp (5 ml) cinnamon
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt


1. Preheat the oven to 350°F.

2. In a large bowl, mash the bananas, sugar, oil, eggs and vanilla with a potato masher – don’t worry about getting all the lumps out.

3. Add the flours, cinnamon, baking soda and salt. Stir until almost combined; add any additions and stir just until blended. Spread into a greased 8x4-inch loaf pan.

4. Bake for 50 minutes, until golden and cracked on top and springy to the touch. Tip out of the pan onto a wire rack to cool.

Makes about 16 slices.

Originally published in ParentsCanada magazine, May/June 2013.

By Julie Van Rosendaal | April 19, 2013

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