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Time to put those ripe bananas to good use with this one-bowl whole grain spelt banana bread. Sweetened naturally with coconut sugar and maple syrup, it’s got just the right balance of sweetness and a soft, hearty texture. No refined sugar and no extra dishes.
Spelt flour, an ancient grain, brings a nutty, mildly sweet flavor and a hearty yet lighter texture to this banana bread. Its weaker gluten structure gives the bread a softer, more delicate crumb.
Here is Why This Spelt Banana Bread Recipe Works
No-fuss ingredients: Simple ingredients like ripe bananas, spelt flour, and basic pantry staples; no need for any fancy or hard-to-find items (unless you have problems locating whole wheat spelt flour).
No refined sugar: Maple syrup and coconut sugar do the heavy lifting here, so you can skip the refined sugar and still enjoy a perfectly sweet loaf.
One-bowl wonder: Less mess, more banana bread. This quick bread recipe comes together in one bowl, which means fewer dishes to deal with later!
Moist and flavorful: Thanks to the ripe bananas and spelt flour, this bread turns out soft, tender, and packed with flavor. It’s perfect for breakfast or snacking!
If you enjoy baking with spelt, try my Blueberry Spelt Muffins or start your morning with a bowl of Rolled Spelt Cereal for another wholesome way to use this flavorful grain.
Banana Bread Variations
Nutty Spelt Banana Bread: Stir in ¾ cup of chopped toasted nuts like walnuts or pecans into the batter. Toasting the nuts first will bring out more flavor.
Chocolate Chip Spelt Banana Bread: Fold in ½ cup of dark chocolate chips or chopped chocolate from your favorite chocolate bar.
Blueberry Almond Spelt Banana Bread: Gently fold in ½ cup of fresh or frozen blueberries and ¼ cup of sliced almonds into the batter.
For a slightly softer texture, you can replace ½ cup of the whole wheat spelt flour for all purpose spelt flour.
For more banana bread inspiration, check out my Einkorn Banana Bread and Easy One-Bowl Banana Bread. They are both simple, from-scratch recipes with their own unique twist.
Recipe Tips
Use very ripe bananas. The riper, the better. Bananas with lots of brown spots add extra sweetness and moisture, which helps keep the bread soft.
Using frozen bananas? Let them thaw completely, then drain off any excess liquid before mashing. Too much liquid can make the batter heavy and affect the texture.
Line the pan with parchment paper. It makes removing the loaf easy and prevents sticking. Just lift the paper and the bread comes right out.
Check for doneness with a toothpick. Insert it in the center of the loaf; if it comes out clean or with a few moist crumbs, it’s ready to come out of the oven.
Let it cool before removing from the pan. Give the bread about 20 minutes to set before lifting it out. Spelt bread is delicate when hot and can break apart if handled too soon.
Use room temperature ingredients. Cold eggs or syrup can make the batter mix unevenly. Let them sit out for a few minutes before you start.
Weigh your flour for accuracy. Spelt flour is lighter than regular whole wheat, and measuring by weight gives more consistent results.
Storage. Once completely cooled, wrap the loaf tightly or keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices or the whole loaf for up to 3 months.
If you’re in the mood for something sweet, my Spelt Chocolate Chip Cookies are another great way to enjoy the nutty flavor of spelt.
Spelt Banana Bread
This whole wheat spelt banana bread proves that simple ingredients can make something genuinely satisfying. It’s soft, flavorful, and just sweet enough without being over the top. Bake a loaf for breakfast, a quick snack, or simply to use up those extra bananas
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Whole Wheat Spelt Banana Bread
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Ingredients
- 2 cups bananas, mashed ripe, about 3 to 4 bananas
- ¾ cup coconut sugar, 132 grams
- ⅓ cup maple syrup, 113 grams
- ½ cup vegetable oil, 92 grams
- 2 large large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups whole wheat spelt flour, 240 grams
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 9×5 inch loaf pan (or line it with parchment paper).
- In a mixing bowl, combine the mashed banana, coconut sugar, maple syrup, oil, eggs, and vanilla. Beat until well combined.
- Sift the flour, cinnamon, baking powder, baking soda, and salt over the banana mixture.
- Gently fold the ingredients together until just combined.
- Pour the batter into the loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean.
- Let the bread cool for 20 minutes then remove it from the pan and place it on a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Could I use coconut oil in place of vegetable oil in this recipe?
Yes, you can. Melt the coconut oil down before adding it to the mix.
I always make this for our preschool snack when it’s my turn. I use flax eggs and apple sauce in place of the oil. It’s a hit every time. Thanks!
I’m glad to hear it turned out well with the substitutions. Thanks for the comment.
No refined sugar is always better 🙂 I could have one more slice without guilt!
absolutely, Angie 😉 thanks for the comment