Bake a loaf of this Spelt Flour Banana Bread and enjoy a nutritious twist on a beloved classic. Spelt flour, known for its nutty flavor and rich nutrients, pairs perfectly with the natural sweetness of ripe bananas. The result is a moist, flavorful loaf that’s so delicious!
This banana bread recipe is sure to become a staple in your kitchen!
If you love baking with spelt flour, try out my Spelt Cinnamon Buns, Spelt Pie Crust, Spelt Flour Cookies and Spelt Flour Pancakes.
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Why You'll Love This Recipe
- Spelt flour lends a nutty and complex flavor to the banana bread making it extra delicious!
- Made with healthier ingredients
- This recipe is ultra flavorful and moist!
- Option to have this recipe entirely sweetened with coconut sugar or use brown sugar if that's what you have on hand
- Ripe bananas add a natural sweetness to this loaf
- This recipe is versatile and you can experiment with a variety of add-ins to make it to your preferences
- Make ahead and freezer friendly!
Ingredients
- Spelt flour - I used whole grain spelt flour.
- Unrefined sea salt - my favorite brand is Maison Orphee.
- Unsalted butter - if you use salted butter decrease the amount of sea salt you add.
- Coconut sugar - or swap for brown sugar if you prefer.
- Eggs - choose large size!
- Bananas - The secret to amazing banana bread is seriously overripe bananas.
See the recipe card below for a full list of ingredients and measurements.
How To Make Spelt Flour Banana Bread
Here are the step-by-step instructions to make this recipe.
Step 1: Preheat the oven and combine dry ingredients.
Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan with butter or line with parchment paper.
Combine dry ingredients (flour, baking soda, and salt) in a medium bowl and mix well.
Step 2: Beat butter and sugar together.
Mix butter and sugar for several minutes with an electric mixer or hand mixer until light and fluffy.
Step 3: Beat eggs.
Beat in room temperature eggs.
Step 4: Add flavouring and banana.
Add vanilla extract and mashed banana and mix again.
Step 5: Combine wet and dry ingredients.
Fold in dry ingredients a bit at a time until just incorporated. Be careful not to overmix. Gently fold in chocolate chips.
Step 6: Pour into pan and bake.
Pour into a greased pan and top with a sprinkle of additional chocolate chips and a sprinkle of chopped walnuts.
Bake for 60-70 minutes. Test your banana bread after 60 minutes with a toothpick or cake tester. Continue to bake until the tester comes out clean.
Step 7: Cool and cut.
Allow to cool in the pan for at least 1 hour before cutting into the loaf.
Expert Tips
- Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
- For truly delicious banana bread, the bananas you use need to be truly overripe -- lots of black spots. They’ll provide more natural sweetness and a richer flavor, making your banana bread moist and flavorful.
- Combine the wet and dry ingredients until just mixed. Overmixing can lead to a dense texture. Stir until there are no large pockets of flour, but don’t worry about small lumps.
- Start checking for doneness about 10 minutes before the recommended time by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Recipe FAQs
Paper Bag Method: Place the bananas in a paper bag. Close the bag and leave it at room temperature for about 24 hours. The bananas release ethylene gas, and the enclosed space will help trap the gas, ripening the bananas faster.
Oven Method: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Place the unpeeled bananas on a baking sheet and bake them for about 15-20 minutes. The peels will turn black, and the bananas inside will soften and sweeten.
No, spelt is not a gluten-free flour. It is not suitable for individuals with Celiac disease. It may be tolerated by individuals with mild gluten intolerance because it contains less gluten than modern wheat. Spelt is considered to be easier to digest than modern wheat for most people.
Room Temperature
Once the loaf has fully cooled wrap it tightly in plastic wrap or store it in an airtight container at room temperature for 2-3 days.
Freezer
Once the loaf has fully cooled, wrap it tightly in plastic wrap or store in a freezer-safe airtight container and store in the freezer for up to 3 months.
If you tried this Spelt Flour Banana Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Spelt Flour Banana Bread
Ingredients
Dry Ingredients
- 2 cups whole grain spelt flour
- 1 tsp baking soda
- ½ tsp sea salt
Wet Ingredients
- ½ cup unsalted butter softened
- ¾ cup coconut sugar or brown sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla
- 1 ½ cup overripe bananas mashed
- 1 cup chocolate chips
Topping
- 1 tbsp chocolate chips
- 2 tbsp chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan with butter or line with parchment paper.
- Combine dry ingredients (flour, baking soda, and salt) in a medium bowl and mix well.2 cups whole grain spelt flour, 1 teaspoon baking soda, ½ teaspoon sea salt
- Mix butter and sugar for several minutes with an electric mixer or hand mixer until light and fluffy.½ cup unsalted butter, ¾ cup coconut sugar
- Beat in room temperature eggs.2 large eggs
- Add vanilla extract and mashed banana and mix again.1 teaspoon pure vanilla, 1 ½ cup overripe bananas
- Fold in dry ingredients a bit at a time until just incorporated. Be careful not to overmix. Gently fold in chocolate chips.1 cup chocolate chips
- Pour into a greased pan and top with a sprinkle of additional chocolate chips and a sprinkle of chopped walnuts.
- Bake for 60-70 minutes. Test your banana bread after 60 minutes with a toothpick or cake tester. Continue to bake until the tester comes out clean. Allow to cool in the pan for at least 1 hour before cutting into the loaf.
Notes
- Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
- For truly delicious banana bread, the bananas you use need to be truly overripe -- lots of black spots. They’ll provide more natural sweetness and a richer flavor, making your banana bread moist and flavorful.
- Combine the wet and dry ingredients until just mixed. Overmixing can lead to a dense texture. Stir until there are no large pockets of flour, but don’t worry about small lumps.
- Start checking for doneness about 10 minutes before the recommended time by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
Oh my goodness, delicious! I somehow always enjoy the taste of spelt over wheat every time! Thank you!