Time to use up those ripe bananas with a simple one-bowl whole wheat spelt banana bread. Naturally sweetened with coconut sugar and maple syrup, this loaf balances gentle sweetness with a tender, slightly hearty texture. No refined sugar and minimal dishes make it an easy, everyday bake.
Spelt flour, an ancient grain, lends a mild nuttiness and a light but satisfying crumb. Because spelt has a gentler gluten structure than modern wheat, the bread is soft and delicate while still hearty enough for breakfast or a snack.
Here is Why This Spelt Banana Bread Recipe Works
No-fuss ingredients: The recipe uses pantry staples — ripe bananas, spelt flour, oil, eggs, and a touch of natural sweetener — so you don’t need specialty items.
No refined sugar: Coconut sugar and maple syrup add warmth and sweetness without refined sugar.
One-bowl method: Mix everything in one bowl for quick prep and minimal cleanup.
Moist and flavorful: Ripe bananas and whole wheat spelt flour yield a moist, tender loaf with a pleasant nutty flavor.
Banana Bread Variations
Nutty Spelt Banana Bread: Fold in ¾ cup chopped toasted walnuts or pecans for added crunch and flavor.
Chocolate Chip Spelt Banana Bread: Stir in ½ cup dark chocolate chips or chopped chocolate for a sweeter option.
Blueberry Almond Spelt Banana Bread: Gently fold ½ cup fresh or frozen blueberries and ¼ cup sliced almonds into the batter for a fruity, nutty twist.
For a slightly softer texture, replace ½ cup of the whole wheat spelt flour with all-purpose spelt flour.
This recipe pairs well with other spelt bakes or simple one-bowl banana bread variations if you want different textures or flavors.
Recipe Tips
Use very ripe bananas. The riper they are, the more natural sweetness and moisture they add.
Using frozen bananas? Thaw completely and drain off excess liquid before mashing to avoid a heavy batter.
Line the pan with parchment. It prevents sticking and makes removing the loaf easy—just lift it out by the paper.
Check with a toothpick. Start testing at about 50 minutes; a toothpick should come out clean or with a few moist crumbs.
Let the loaf set before removing. Allow about 20 minutes in the pan before lifting onto a wire rack—spelt loaves are more fragile when hot.
Room temperature ingredients. Let eggs and syrup warm slightly so the batter mixes evenly.
Weigh flour for consistency. Spelt can pack differently than other flours, so weighing gives reliable results.
Storage. Once fully cooled, wrap tightly or keep in an airtight container at room temperature for up to 3 days; freeze slices or the whole loaf for up to 3 months.
If you want another sweet spelt treat, spelt cookies or muffins make good companions to this banana bread and showcase spelt’s nutty flavor.
Spelt Banana Bread
This whole wheat spelt banana bread shows how straightforward ingredients can yield a genuinely satisfying loaf. It’s tender, flavorful, and not overly sweet — perfect for breakfast, a mid-morning snack, or to use up extra bananas.
Whole Wheat Spelt Banana Bread
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Ingredients
- 2 cups bananas, mashed, about 3 to 4 ripe bananas
- ¾ cup coconut sugar (about 132 grams)
- ⅓ cup maple syrup (about 113 grams)
- ½ cup vegetable oil (about 92 grams)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups whole wheat spelt flour (about 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 mashed bananas, coconut sugar, maple syrup, oil, eggs, and vanilla. Beat until smooth and well combined.
- Sift the spelt flour, cinnamon, baking powder, baking soda, and salt over the wet mixture.
- Gently fold the dry ingredients into the banana mixture until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas: They add natural sweetness and moisture.
Frozen bananas: Thaw and drain excess liquid before mashing to avoid a dense batter.
Line the pan: Parchment paper makes removing the loaf easy and prevents sticking.
Check for doneness: Begin testing at 50 minutes. A toothpick should come out clean or with a few moist crumbs.
Cool before removing: Allow the loaf to rest in the pan for about 20 minutes; spelt loaves are more delicate when hot.
Weigh flour: For consistent results, weigh spelt flour rather than relying solely on volume measurements.
Storage: Wrap the cooled loaf tightly or store in an airtight container at room temperature up to 3 days, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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