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
- 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
- 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.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
- 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.