Wed, 23 Feb 2000
“The banana bread is pretty straightforeward. Barley flour gives it a hint of a nutty flavor. It has a better consistency than wheat flour because there’s less gluton. It got RAVE reviews at work today. –Michelle
1/4 Lb butter (1 stick)
1/2 cup honey
1 tsp vanilla
2 tbsp water
2-4 ripe mashed bananas
2 cups barley flour
1 tsp baking soda
- Cream together butter and honey.
- Beat in vanilla, water and egg.
- Add crushed bananas.
- Add barley flour and baking soda, mix with fork.
- Grease 9×5 inch brownie pan bake in 350° oven for approx 40 minutes turn halfway through.