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Barley Banana Bread


1 cup (250 mL) whole barley flour
½ cup (125 mL) all-purpose flour
1 cup (250 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/3 cup (75 mL) canola oil
¼ cup (50 mL) applesauce
1 tsp (5 mL) vanilla
3 ripe bananas, mashed (1 ½ cups (375 mL))

Lightly spray a 9 x 5 inch (2 L) loaf pan with non-stick cooking spray or line with parchment paper. In a medium bowl, combine flours, sugar, baking powder and baking soda. Combine canola oil, applesauce and vanilla with bananas and add to dry ingredients, stirring until mixture is lumpy but just blended. Pour batter into pan. Bake in a preheated 350°F (180°C) oven for 50 to 55 minutes or until loaf is golden brown on top and a cake tester or toothpick inserted in the centre comes out clean. Cool for 10 minutes. Then turn loaf out of pan and cool on rack.

Makes about 16 slices.

Nutritional Information (per slice):

Calories: 151
Protein: 1 g
Carbohydrate: 27 g
Fibre: 2 g
Sugars: 17 g
Fat: 6 g
Saturated Fat: 0.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 124 mg
Potassium: 8 mg


  1. Lynn

    I tried this recipe and found it easy to pull all the ingredients together. It smelled wonderful cooking, but didn’t end up with a fully cooked loaf. The middle of the loaf didn’t cook or rise. So I ended up cutting the middle out and eating only the edges. Not sure why this happened but would love to find out. Anyone have any hints on how to fix this?

    • GoBarley

      Hi Lynn,

      I’m so sorry to hear this delicious loaf didn’t work for you! Just a couple of questions: did you include the 1/2 a cup all-purpose flour? Barley flour alone will not suffice for quick bread recipes so we need to substitute a little all-purpose flour to make the bread rise nicely. Also the correct size pan is crucial to making sure it fully cooks in the specified recipe time. Was it a 9 x 5 inch loaf pan? You can also email me directly at ccarver@albertabarley.com. Talk to you soon!


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