Spelt Banana Bread
There is something almost medicinal about the smell of banana bread wafting through the house. It’s the ultimate “warm hug” of the baking world. Whether you’ve got a counter full of overripe bananas or you’re just looking for an excuse to slow down on a Sunday morning, this recipe is for you.
Lately, I’ve been reaching for spelt flour instead of standard all-purpose, and let me tell you—it changes the game. It gives the bread a depth of flavor that feels a bit more rustic and “real,” without losing that tender, cake-like crumb we all crave.
Wait, What Exactly is Spelt Flour?
If you’re new to spelt, don’t let the name intimidate you! Spelt is an ancient grain and a distant cousin to the modern wheat we usually use.
- The Flavor: It has a lovely, mild nuttiness and a hint of sweetness that pairs perfectly with bananas.
- The Texture: It’s lighter than whole wheat flour, so you get that “wholesome” vibe without the bread turning into a dense brick.
- The Digestion Factor: While it does contain gluten (so it’s not for those with Celiac disease), some people find the protein structure of spelt easier to digest than modern wheat.
It’s an easy swap that makes your baking feel just a little more intentional.
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Spelt Banana Bread
- Total Time: 60 mins
Ingredients
- 2 large eggs
- 1 ½ cups banana, mashed extremely well (about 3–4 medium bananas)
- 2 cups spelt flour (spooned and leveled into the measuring cup)
- 1 cup brown sugar or coconut sugar
- ⅓ cup neutral oil (like avocado or vegetable oil)
- ⅓ cup plain yogurt (this keeps it incredibly moist!)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- Optional: ⅓ cup chocolate chips, nuts, or dried cranberries
Instructions
- Prep: Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a large bowl, mash your bananas until they are smooth. Whisk in your sugar until the mixture is fully combined and looks a bit glossy.
- Wet Ingredients: Add the eggs and vanilla, giving it a good mix. Then, pour in the oil and yogurt. Whisk until everything is smooth and incorporated.
- Dry Ingredients: Sprinkle the baking soda and salt over the wet mixture, then add your spelt flour. Pro-tip: Mix until just combined. You want to stop as soon as you see no more dry flour streaks. This keeps the bread tender!
- Add-ins: If you’re feeling fancy, fold in your chocolate chips or nuts now.
- Pour the batter into your prepared pan. Pop it in the oven for 50–55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
- Cool: Let it cool in the pan for a bit before transferring to a wire rack.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
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