Banana Barley Bread
Discover the wholesome delight of Banana Barley Bread, a unique twist on classic banana bread that combines the natural sweetness of overripe bananas with the nutty richness of barley flour. This moist and tender quick bread is elevated with a hint of cinnamon, a touch of vanilla, and the optional crunch of chopped nuts or the indulgence of chocolate chips. Perfectly suited for breakfast, a snack, or dessert, this recipe balances heartiness with cozy flavors. With just 15 minutes of prep time and a rustic charm that pairs beautifully with a cup of coffee or tea, Banana Barley Bread is an irresistible treat that you’ll want to bake again and again.
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Recipe Information
Ingredients
- 3 large overripe bananas
- 1.5 cups barley flour
- 0.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter
- 0.75 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups plain yogurt or sour cream
- 0.5 cups optional chopped nuts (e.g., walnuts or pecans)
- 0.5 cups optional chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas until smooth.
In a separate bowl, whisk together the barley flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, cream together the butter and brown sugar using a hand mixer or stand mixer until fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and plain yogurt (or sour cream) to the butter-sugar mixture.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in the mashed bananas until evenly distributed.
If using, gently fold in the chopped nuts and/or chocolate chips.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 35.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
