Spelt banana bread is made with ripe bananas, spelt flour, cinnamon, and chopped nuts. It turns out moist, tender, and perfectly sweetened.
Heather's recipe summary
Flavor/texture: Tender banana bread filled with crunchy nuts and cinnamon. Made with 100% whole grain spelt flour.
Pan size: 9x5
Similar to: Banana Nut Bread
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About spelt flour
Spelt is an ancient form of wheat, with a unique genetic makeup that makes it easier to digest and more nutrient-dense than modern wheat.
- Higher in protein, minerals, and fiber.
- Delicate gluten structure makes it easier to digest.
- Has a subtle earthy, nutty flavor that's more flavorful than modern wheat.
- Requires less kneading (in bread recipes) due to its fragile gluten structure.
For more information: Grand Teton Ancient Grains - What is Spelt?
Ingredients and substitutions
- Bananas - You'll need about 2 large or 3 medium bananas, or about 1 cup of mashed banana. Any bananas will work, but it's best to wait for a few brown spots to appear. Ripe bananas are softer, sweeter, and mash easily with a fork to incorporate into the batter.
- Spelt flour - This recipe is written specifically for spelt flour. Modern whole wheat can work as a substitute. If you'd like to use all-purpose flour instead, follow my recipe for Banana Nut Bread
- Cinnamon - Can be substituted with similar spice blends like apple pie spice or Chai Spice Blend.
- Nuts - Walnuts or pecans work great in this recipe, or can be omitted entirely if desired.
How to make spelt banana bread
- Add bananas to a bowl and mash with a fork.
- Add remaining wet ingredients, stir to combine, then stir in dry ingredients. Add nuts last.
- Pour into a 9x5 loaf pan.
- Bake until the top springs back when gently pressed or center reaches 200F.
Heather's Top Tip
To test for doneness, gently press the top of your baked good. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Quick breads (baked goods made with chemical leavening) are done when they reach 200F in the center.
Tips and tricks
How to ripen bananas in 24-48 hours - Place your bananas in a brown paper bag and fold closed. Leave them on the counter for 24-48 hours.
How to ripen bananas same day - Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.
Frequently asked questions
There are several spelt farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat spelt flour:
- Barton Springs Mill
- Amazon - Bob's Red Mill
- Central Milling
No, spelt is a type wheat and forms gluten. However, spelt has a weaker gluten structure than modern wheat and is often easier to digest for most people.
Recommended
📖 Recipe
Spelt Banana Bread
Ingredients
- 2 large ripe bananas, 1 cup of mashed banana
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (200 g) spelt flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (56 g) chopped walnuts, or pecans
Instructions
- Preheat oven to 350℉. Line a 9x5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside.
- In a large bowl, add your bananas and mash with a fork or potato masher.
- Add granulated sugar oil, eggs, and vanilla extract. Stir until combined. Set aside.
- In a separate bowl, whisk (or sift) together the dry ingredients: spelt flour, baking soda, cinnamon, and salt.
- Pour dry ingredients into the wet ingredients and stir until just combined. Fold in chopped nuts.
- Pour batter into loaf pan. Tent pan with foil (remove halfway through baking). Bake for about 55-65 minutes, or until the top pops back when gently pressed (if an indent is left, your bread needs more time). Optionally, test with an instant read thermometer. Banana bread is done when the internal temperature reaches 200℉.
Equipment Recommendations
Notes
- Storage: Banana bread will keep for about 3-4 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer.
- To ripen bananas quickly: Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.
- Whole wheat spelt flour measurements: 1 cup = 100 grams
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!