Spelt Flour Banana Bread

5 from 1 vote

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Snack

Cuisine: American

Calories: 482kcal

Author: Christy Faber

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