Barley Flour Banana Apricot Bread
1/2 cup unsalted butter, at cool room temperature
2/3 cup light brown sugar, firmly packed
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 cups mashed ripe bananas
4 Tbsp. apricot jam
1/4 cup honey
2 large eggs at room temperature
2 1/4 cups barley flour
1/2 cup chopped walnuts, optional
1, 9x5 loaf pan or a 12 x 4 pan.
Preheat oven to 325 and lightly grease your pan.
In a large bowl, combine the butter, sugar, vanilla, cinnamon, baking soda, baking powder, and salt, beating till smooth.
Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
Add the flour, stirring until smooth.
Add batter to greased pan, smooth top, and let rest for 10 minutes before baking.
Bake for 45 minutes. Insert a toothpick to check for doneness.
Remove from bread pan and let cool completely before slicing.
If the top of the bread becomes dark before baking is finished, gently lay a piece of aluminum foil across the top top to prevent over-browning.