Whole grain spelt banana bread is perfectly moist and tender, and is quick and easy to make. You can customize it with add-ins such as pecans and mini chocolate chips. Spelt banana bread makes for a satisfying and delicious healthy snack that the whole family will love.
Like a lot of people, I grew up having homemade banana bread in our house quite often. Every community cookbook I’ve ever seen has at least 6 recipes for it, and everyone has their preferred method and ingredients. My mom’s recipe came from a Chatelaine cookbook and has grated orange zest in it. Some people prefer butter over oil. Nuts can be quite controversial, while chocolate chips tend to be universally accepted.
I’ve been tinkering with my favourite recipe for a few years and finally landed on what I consider to be the perfect recipe. It’s made with a handful of simple ingredients, it can be made in one bowl and you can jazz it up with your favourite add-ins. I love cinnamon and mini chocolate chips, and on occasion I’ll toss in walnuts. The beauty of a simple recipe such as this, is that you can add just about anything to add variety.
Baking with Spelt Flour
Spelt is an ancient grain, related to wheat. Spelt flour is a whole grain flour but produces a much lighter and airy cake or bread than using whole wheat flour. This is a great flour to use when wanting to eat whole grains, but still enjoying the light and fluffy texture white flour offers. It’s also a great source of fibre and protein and is said to be easier to digest than wheat flour.
Spelt flour measures cup for cup with all-purpose flour, so you don’t need to adjust the liquid measurements in your favourite recipes to account for the flour.
Let’s Talk Ingredients
- Spelt Flour: I’ve used whole grain, light and sprouted spelt flour interchangeably in many recipes, including this one. It measures cup for cup to all-purpose flour, and I will often mix the two in baking recipes. For my spelt flour banana bread, I will sometimes do half all-purpose flour and half spelt flour with great results. Play around with the ratios and see which you like best.
- Bananas: Overripe bananas are best for banana bread. You want the banana to be very spotty, if not almost all brown or black. The more override they are, the sweeter they will be and the more pronounced the banana flavour will be.
- Canola Oil: Butter is almost always better in baking, but I find oil makes this spelt flour banana bread perfectly moist and tender. I use canola oil in my kitchen, however any neutral oil will suffice.
Tips for Making Spelt Banana Bread
- Overripe Bananas are key to big banana flavour. Let your bananas sit around until they’re mostly brown. Even bananas the are black (as long as they’re not moldy) are great for this recipe. I measure my mashed bananas every time. Depending on the size of the banana and the stage of ripeness, they can measure differently. Sometimes I only need 4 bananas, sometimes I need 6. I’ll use as many as I need to get to 1 1/2 cups of mashed banana.
- Mix gently! Just like with cakes, you don’t want to over mix the batter. Over mixing causes gluten to form and can result in a denser cake or loaf. Mix with a spatula until the dry and wet ingredients are just combined.
- Let the loaf cool completely before cutting into it. Your banana bread will just slice much nicer when it’s completely cooled.
- Refrigerate spelt flour. Because spelt flour is made from the entire grain, it can go rancid. Same rings true with any whole grain flour. Storing it in the fridge will prolong its life.
- Store your banana bread in an airtight container at room temperature for 2-3 days. I usually keep mine in the fridge if it lasts longer than 2 days.
- How to freeze: wrap the whole loaf in plastic wrap once it has completely cooled. Place in a resealable bag and freeze for up to 3 months. You can also slice it and freeze the same way.
My favourite Add-ins for banana bread
I love adding different ingredients to my banana bread to switch things up. Mini chocolate chips are best, because they distribute nicer than regular size chips and you get more in one bite. Cinnamon makes an appearance more often than not. My mom always uses the zest of an orange for some added brightness. I’m pro nuts in banana bread, so on occasion, I’ll add pecans or walnuts.
Looking for other Spelt flour recipes or recipes that could use spelt flour?
- Vegan Banana Walnut Bread
- Morning Glory Bran Muffins
- Banana Bread Cookies with Walnuts and Chocolate Chips
Ingredients
- 2 cups spelt flour or all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups mashed, very ripe banana
- 1/3 cup sour cream or yogurt
- 1/3 cup canola oil
- 2 large eggs
- 1 cup brown sugar
- 1 cup mini chocolate chips or nuts of your choice optional
Instructions
- Preheat oven to 350ºF.
- Grease a loaf pan and line with parchment paper.
- Combine flour, baking soda and salt in a mixing bowl. Set aside.
- In a separate bowl, add the mashed bananas, sour cream, oil, eggs and brown sugar. Whisk to combine.
- Add the dry ingredients into the wet (along with any add-ins you wish) and stir together gently until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the loaf cool slightly before removing from the pan, then allow to cool completely on the counter before slicing.
Nutrition
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
Notes
- How to Freeze Banana Bread: once the banana bread has cooled completely, wrap the loaf in plastic wrap, then place in a resealable bag. Banana bread can be frozen for up to 3 months.
- To Make this in One Bowl: Add all your wet ingredients to the bowl and whisk to combine. Then, add the dry ingredients to the bowl and mix to combine.
Best to use up all the leftover ripe Banana’s . Yummy Banana Bread for Breakfast or snack time or tea time party too.
Yum, I have found a new flour to use, the flavor was so good, it was quite earthy and with a healthy dash of cinnamon and nutmeg in my loaf, I have the perfect loaf for my breakfast over the next few days. Though I’m sure I will sneak a slice as a snack as well.
Yeah, heard that Spelt flour is easier on the stomach. I’m definitely going to try this recipe on the weekend. Thanks for sharing!
I’m new to baking with spelt flour but this was so good! Loved the banana flavor of the bread, too.
This recipe is very flavorful and turned out delicious. I make it in my bread maker on the “quick bread” setting and it cooks it perfectly.
Such a moist banana bread. And I love all the extras like nuts and chocolate chips in mine!
I often make banana bread but this was the first time making it with spelt flour. Excellent recipe and I loved just knowing it’s a pretty healthy breakfast treat or snack!
This was my first time baking with spelt flour. I loved how light it made the banana bread. It was so delicious toasted with butter with my morning coffee.
Your recipe made such delicious banana bread! Thanks for sharing the recipe
Banana bread makes me feel warm and satisfied. The spelt flour is cool. This dish won’t be around for more than a day. Yum!
Love this bread recipe ! Have made multiple times and is shot with everyone. Thanks for sharing.
Easy recipe, and absolutely delicious!
Thank you so much!!!
Delicious, fluffy, and MOIST. Much better and healthier alternative. I subbed coconut oil and added cinnamon, nutmeg. clove, and a dash of vanilla extract. I also used 1/2 cup of sugar instead of 1 cup, which was still a bit too sweet for me. This will be my repeat banana bread recipe.
absolutely delicious I did also added chopped walnuts as well as the chocolate I used natural greek yoghurt instead of sour cream. I put butter on delicious 😋Thankyou for this recipe think will be definitely making again
This recipe is really fantastic. I made it the other day as per the recipe except I added some extra banana as I had more to use up. I’ve made dozens of banana bread recipes and this is one of the very best. It reminds me of the kind of banana bread you’d get at a cafe. It rises so beautifully and the taste is just superb!
Very good recipe. I’ve done it a few times and it’s always delicious. Thank you !
Made it this weekend and it was a total hit! Thanks for the recipe<3
Thank you for this recipe Nicole. I made it but I replaced the brown sugar with 10 dates that I soaked in water for an hour and blended it. I did not use chocolate chips with the batter. I used chopped walnuts instead. I used the brown and white chocolate chips on top of the cake before baking it. It was so moist and delicious. My husband and the care taker in our place loved it.
The search is over!! The perfect banana bread recipe, for me, is this one! Not to sweet, I don’t want banana cake, I wanted something we could eat for breakfast without blood sugar crashes! I used coconut sugar, all spelt flour (ultra unifine), added a splash of vanilla and baked in an 8×4 loaf pan. It is completely perfect and will be made over and over again. Stays moist on the counter for days. 5 stars for sure.
It’s amazing. Made it once and have not stopped making it since then. A total hit!!!! Thank you!
Since trying this spelt banana loaf, I vowed never to be without it.
I stayed true to my vow, except the marriage one!
For this is a union that never disappoints!
I am beginning to believe that this recipe is flop-free.
Spelt flour is by far a better option and my go-to recipe.
Till death do us part!
Bravo for posting this recipe!
I made this today – not much of a baker at all and I was very nervous I would mess something up! I used dark chocolate chips and had to swap out the brown sugar for 3/4 cup of maple syrup, baked it for 65 mins, and it turned out so fluffy and delicious with a golden crust on top, I was surprised. My family tried it and loved it as well, so I think they’ll be getting me to make it for them again. :^)