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Barley banana bread

slices of banana bread on a plate

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


Preheat the oven to 350°F.

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.

Add the flours, cinnamon, baking soda and
salt. Stir until almost combined; add any
additions and stir just until blended. Spread
into a greased 8×4-inch loaf pan.

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.

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