Barley Banana Bread

Barley Banana Bread

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Barley Banana Bread
Prep Time 20 minutes
Cook Time 50 minutes
Servings
loave
Ingredients
  • 3 medium bananas, very ripe
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp Vanilla
  • 3/4 cup all-purpose Flour
  • 3/4 cup BARLEY flour
  • 1 tsp baking soda
  • 1/4 tsp salt
Prep Time 20 minutes
Cook Time 50 minutes
Servings
loave
Ingredients
  • 3 medium bananas, very ripe
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp Vanilla
  • 3/4 cup all-purpose Flour
  • 3/4 cup BARLEY flour
  • 1 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 350 F
  2. In a large bowl, mash the bananas and combine with sugar, oil, eggs, and vanilla
  3. Mix in flours, baking soda, and salt. Stir until just blended.
  4. Grease an 8 x 4 loaf pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean.
Barley Fruit Muffins

Barley Fruit Muffins

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Barley Fruit Muffins
The perfect morning snack.
Course Breakfast, Dessert
Servings
Ingredients
  • 1 1/2 Cups all-purpose Flour
  • 1/2 Cup BARLEY flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Course Breakfast, Dessert
Servings
Ingredients
  • 1 1/2 Cups all-purpose Flour
  • 1/2 Cup BARLEY flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Instructions
  1. Preheat oven to 375 F
  2. In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
  4. Pour into dry ingredients, mixing until just combined.
  5. Stir in dried fruit.
  6. Spray a 12-cup muffin tin with non-stick cooking spray.
  7. Divide batter equally between muffin cups.
  8. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  9. Cool in pan for 10 minutes.
  10. Turn muffins out onto cooling rack.