Simple & delicious Spelt Banana Bread made with just 7 ingredients. It's healthy, whole-grain, naturally vegan & perfect for breakfast or snacking. Also comes with a great oil-free option!
This Spelt Banana Bread recipe is the perfect way to use up ripe bananas and uses only 7 ingredients. It's simple, easy to make, on the healthier side and absolutely delicious! It also freezes perfectly so why not double the recipe and enjoy one loaf now and freeze one for another time?
It's no secret that I love spelt flour. It's definitely one of my favourites and its flavour really lends itself to hearty quick bread like this spelt banana bread, vegan zucchini bread and my quick yeast-free spelt bread. It gives a tender, light crumb and delicious nutty flavour.
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What ingredients & equipment do I need?
To make this spelt banana bread you will be needing:
- overripe bananas – the spottier the better!
- spelt flour – My go-to for hearty quick breads because of it's lovely nutty, wholesome flavour and light texture.
- sugar – Any type is fine, white, cane, coconut, brown etc
- oil or nut butter – Either is fine. Both work well and provide the necessary fat to get a good texture. I prefer to use nut butter because it adds a lovely flavour. Almond butter is my go-to.
- molasses – my banana bread secret weapon! It adds a certain something that you can't put your finger on. So good!
- cinnamon or cardamom - One or the other. These are optional but recommended. Their fragrant flavour works so well with the banana.
- and the usual suspects like salt and baking powder.
How to make Spelt Banana Bread
Here's how to make this banana bread with spelt flour in a few easy steps:
Step 1 - Mash the bananas in a large bowl.
Step 2 - Add the oil/nut butter, sugar, molasses, spices if you're using them and salt and give it all a good whisk.
Step 3 - Add the flour and baking powder.
Step 4 - Mix gently to make a thick batter.
Step 5 - Spoon into a loaf pan, top with optional banana slices and bake.
Success Tips
For the very best results take note of these tips:
- Weigh the ingredients, particularly the flour, for the very best results. Cups are not an accurate enough measure for good and consistent results when baking.
- Don't over-mix the batter.
- Use really ripe and spotty bananas for the best results. The softer the better.
- Even if your loaf pan is non-stick, I recommend lining the bottom of it with a strip of parchment paper. One long strip that goes along the bottom and overhangs the ends is fine, then it can act as handles for you to easily lift the loaf out once it’s baked. I love USA Pan Loaf Pans.
- I highly recommend topping the loaf with some thick slices of banana before baking. They get really fudgy and delicious once baked.
- How can you tell when it’s cooked properly? You can use the toothpick test. Stick it in the centre and if it comes out clean then it is done. Or gently press down on the center of the loaf. If it bounces back completely, it is done. If your finger leaves a dent in the loaf it needs more time.
- Let the loaf cool completely before you cut it. I know it’s tempting to break into it when it’s still warm, but if you let all of the steam inside escape, you will affect the quality of the crumb and it won’t keep as well.
How to serve
I like to slather my spelt banana bread slices with homemade vegan butter. They are so good together! Nut butter (like almond butter or peanut butter) makes a lovely spreading alternative though, as does chocolate spread. Or just enjoy a slice alone with a cup of tea!
Storage & freezing
Store leftover banana bread in an airtight container for 5 to 6 days.
To freeze, cool the banana bread thoroughly on a cooling rack then wrap really well (either in a freezer-safe storage container or a freezer bag) and place in the freezer. You can keep it whole or slice it prior to freezing. Slicing it enables you to pull out a piece or two as needed rather than defrosting the entire loaf. It can keep in the freezer for up to 3 months. Allow to defrost at room temperature. Placing it on a cool rack where air can circulate ensures that it won't get damp as it defrosts.
What do I do if I don't have overripe bananas?
If none of your bananas are super ripe and spotty, simply place 3 of them on a baking tray with their skins still intact and bake them on 350°F (175°C) for 8 minutes. Remove them from the oven. They will be black. Allow them to cool before going ahead with the recipe.
Possible variations
Keep the base recipe as it is but add any of these variations to make it your own:
- Add chopped nuts or chocolate chips to the batter
- Use all-purpose or white wholewheat flour instead of spelt
- Make spelt banana bread muffins instead of a loaf
- Add some toasted seeds or dried fruits to the batter
- Add fresh or frozen blueberries
- Add shredded coconut
- Top it with a vegan cream cheese frosting.
Hungry for more?
Looking for more spelt recipes? You might also enjoy:
- Vegan Spelt Pancakes
- Vegan Chocolate Banana Bread
- Vegan Zucchini Bread
- Healthy Chocolate Banana Muffins
Did you make this recipe?
Be sure to rate it and leave a review below!
📖 Recipe
Spelt Banana Bread
Author:Ingredients
- 3 medium very ripe bananas , (approx 375 grams or 13 oz in total)
- 60mls (¼ cup) oil of choice , or 4 tablespoons of nut butter
- 115g ( ½ packed cup) sugar , plus a little extra to sprinkle on top before baking. Any sugar will do.
- 1 tablespoon molasses , blackstrap or regular (black treacle in the UK)
- ½ teaspoon salt
- 230g (2 cups) spelt flour
- 2 teaspoons baking powder
OPTIONAL
- ½ teaspoon ground cardamom or ground cinnamon
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F and grease an 8.5 x 4.5 inch or a 9 x 5-inch loaf pan. Also line it with a strip of parchment paper along the bottom, making sure it comes up over the ends so you can use it as a handle to lift the loaf out once cooked.
- Peel the bananas then add them to a large mixing bowl and mash them with a fork or masher until they are a pretty smooth puree.
- Add the oil/nut butter, sugar, molasses, salt and optional cinnamon or cardamom, then beat well until smooth.
- Add the flour and baking powder to the bowl and gently stir it all together. Do not over-mix. You want it so that it is just combined and you cannot see any dry flour throughout the mixture. Overmixing or beating it hard will affect the texture of the banana bread.
- Pour/spoon the batter into your prepared pan. If you want to you can sprinkle the top with some granulated sugar for a nice crunchy texture, or add some banana slices for decoration.
- Bake in the oven for around 50 minutes or until a tooth pick or skewer comes out clean when inserted through the middle.
- Lift out of the pan, remove parchment paper and cool on a cooling rack.
NOTES
- Weigh the ingredients, particularly the flour, for the very best results. Cups are not an accurate enough measure for good and consistent results when baking.
- Don't over-mix the batter.
- Use really ripe and spotty bananas for the best results. The softer the better.
- Even if your loaf pan is non-stick, I recommend lining the bottom of it with a strip of parchment paper. One long strip that goes along the bottom and overhangs the ends is fine, then it can act as handles for you to easily lift the loaf out once it’s baked. I love USA Pan Loaf Pans.
- I highly recommend topping the loaf with some thick slices of banana before baking. They get really fudgy and delicious once baked.
- How can you tell when it’s cooked properly? You can use the toothpick test. Stick it in the centre and if it comes out clean then it is done. Or gently press down on the center of the loaf. If it bounces back completely, it is done. If your finger leaves a dent in the loaf it needs more time.
- Let the loaf cool completely before you cut it. I know it’s tempting to break into it when it’s still warm, but if you let all of the steam inside escape, you will affect the quality of the crumb and it won’t keep as well.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on November 30th, 2017. I've updated the post with new information and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Rochelle says
This is very good. I used whole wheat instead of spelt. Took less than 10 minutes to bring together. Soft inside and delicious crunchy outside, and lots of bananas used up!
Cat says
I try your recipe with all purpose GF flour but turns out so chewy (not soft). I use the same ingridients, also for sugar i use brown sugar. Do you have any suggestion and why my bread turned out so chewy?:(
A Virtual Vegan says
The recipe hasn't been tested with gluten-free flour. When switching the flour other changes need to be made to a recipe to compensate for that. All flours have different qualities and they don't bake the same. It's very rarely a straight swap. That's why the texture wasn't right when you made it. For best results, I recommend following a recipe that is already gluten-free rather than trying to change one that it isn't.
Maureen Cram says
I bought some spelt flour (took me a while to find it here in South Africa) and by then I couldn't remember why I bought it! Sigh... so just looking for recipes in which to use it and found this one! Making tomorrow for sure. I know it will be fantastic - your recipes always are xxx. I am a cardamom fan.. I use it in carrot cake, banana bread and my Christmas stollens. So thank you so much for this recipe and for using cardamom :).
A Virtual Vegan says
I hope you enjoy it Maureen, and there are lots more spelt flour recipes where that came from. It's my favourite flour!
Courtney says
Just made this with whole wheat flour and tahini because I didn’t have spelt flour, almond or cashew butter. Annnnnd it was amazing! Another fool proof virtual vegan recipe. Thanks, Mel.
A Virtual Vegan says
Thank you Courtney! Bananas and tahini are great together!
Norah says
I've made this for the third time now. First time with whole wheat flour and the last two times with buckwheat flour. All of them turned out amazingly soft, moist and they smelled heavenly! Thank you for this foolproof recipe; I'm now confident to make banana bread any time now :)
P/s I was thinking about another comment maybe a combination of almond meal and buckwheat flour might work because buckwheat flour can give a sticky, mochi-like texture to the batter and help hold the meal together. Just a thought and maybe I will try it next time.
Susan says
I made this today for the first time and it is absolutely delicious. I used peanut butter because I didn’t have anything else. Thank you for another great recipe ?
A Virtual Vegan says
Thank you Susan! I'm glad you are enjoying it!
Dawn Fitzgerald says
Have you made this with almond meal? Just wondering about a healthy GF option.
A Virtual Vegan says
No I haven't. Just almond meal will not work. It would just crumble. You would need another flour or starch too to give it structure.
Kallie says
I made this today and the house smelled like banana-bread heaven.
I loved how quick it was to whip up. I loved that it has no oil. I didn't have quite enough almond butter (it is VERY expensive here in NZ) so I did half/half with peanut butter - which didn't seem to affect the taste at all. Both kids and husband inhaled it - and my husband said... "I could eat this for days!" My rather fussy son gave it a 9.5 out of 10 - and this was only because he prefers cinnamon to cardamom - so that was high praise indeed.
We will be making this on repeat, and I shall take your advice and make double next time so I can have one pre-cut in the freezer for easy lunchbox fillers when school starts up again.
Thank you so much for all the time and thought and testing you put into making these recipes so very user friendly. I'm very grateful
A Virtual Vegan says
Maybe next time you make it you can use some cinnamon instead of cardamom so we can get a 10/10 from your son ;O) Ha ha!
I'm really pleased you all enjoyed it Kallie and thanks so much for taking the time to come back and leave a rating/feedback. It's much appreciated!
Dominique says
I made this for my super fussy grandpa and he loved it! Best vegan banana bread I've made so far. ⭐⭐⭐⭐⭐
Melanie McDonald says
That's awesome Dominique. I'm really pleased your grandpa enjoyed it!
Emma says
How much calories have the whole bread?
The whole recipe was simple and the bread just taste amazing
Melanie McDonald says
I'm glad you enjoyed the banana bread! Nutritional information is given underneath the recipe.
Anissa says
I made this today and I really like it. I used whole wheat flour instead of spelt (because that's what I had on hand) and powdered sugar instead of regular sugar (for the same reason), plus I added some chopped walnuts to the mix before baking because my family likes nuts in their banana bread. For the nut butter, I used peanut butter. Great, healthy and delicious recipe!
Melanie McDonald says
I'm really pleased you enjoyed it Anissa!
Lynda says
Beautiful. The cardamon adds a lovely touch. We really enjoyed it. Thank you.
Patrick McCoy says
This recipe is awesome! Super easy and healthy. I had a couple bunches of ripe bananas and this was a great way to use them up. And the cardamom goes really well with the Black Strap Molasses.
A Virtual Vegan says
I'm so glad you enjoyed it Patrick. Thank you for letting me know!
Aalia says
THE BEST I HAVR EVER HAD
This recipe is absolutely gorgeous -sweet and moist ( I love the word;don't hate) I loved this warm out of the oven and my father who is usually very fussy devoured half of it
A Virtual Vegan says
Wow! That's a compliment I will take. Thank you so much. And just for the record..I like the word moist too! It describes cakes like this perfectly!
Rita says
delicious great recipe
A Virtual Vegan says
Thank you! Glad you enjoyed it.
Eve says
I made this today, it's sooo good. The banana on the top is delicious too.
A Virtual Vegan says
That's great Eve. I am so pleased you enjoyed it. The banana on the top is my favourite bit!
Helen says
I love a great cardamom recipe. This banana bread is so awesome
Sarah says
Can I ask what will happen if when adding the flour I over mix it? Instead of folding the flour in. Just curious thank you.
A Virtual Vegan says
Hi Sarah. When you over mix cake or muffin mixture you start to activate the gluten in the flour, kind of like you do when you knead bread. This makes the gluten strands elastic and will produce a dense and almost chewy result. This isn't what you want when making cake or muffins. Just mixing enough to incorporate the flour is all you need to do to avoid this.
This great info graphic from cupcakeproject.com illustrates this perfectly.
Sarah says
Thanks so much that is very helpful and the picture says it all! :)
Hillary says
I love the look of this! Also, I have WAY too many dried bananas... any ideas about how I could incorporate those?
A Virtual Vegan says
You could cook it without the banana slices on top, frost it then sprinkle dried banana chips over the top. That would be awesome! I'm not sure how it would turn out if you folded the dried banana into the mixture before cooking. That's something I've never tried. It would probably be ok but I can't guarantee a good result.