Wheat-Free Banana Bread

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. –Michell


    1/4 Lb butter (1 stick)
    1/2 cup honey
    1 tsp vanilla
    2 tbsp water
    1 egg
    2-4 ripe mashed bananas
    2 cups barley flour
    1 tsp baking soda


  1. Cream together butter and honey.
  2. Beat in vanilla, water and egg.
  3. Add crushed bananas.
  4. Add barley flour and baking soda, mix with fork.
  5. Grease 9×5 inch brownie pan bake in 350° oven for approx 40 minutes turn halfway through.

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