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Spelt Banana Bread

Spelt Banana Bread (naturally dairy-free)

Prep Time 20 minutes
Cook Time 50 minutes
Servings 12 slices


  • 2 cups (250 grams) whole grain spelt flour, whole wheat flour or white whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 milliliters) maple syrup or 1/4 cup (80 grams) honey
  • 1/4 cup (60 milliliters) oil (olive oil, canola, grapeseed, or anything neutral)
  • 2 large (50 grams each, out of shell) eggs
  • 2 cups (600 grams) mashed bananas (about 4-5 medium but please weigh them)
  • 1 teaspoon vanilla extract
  • 1/2 cup (55 grams) chopped walnuts or (65 grams) chocolate chips (or a mix of both - optional)
  • 2 tablespoons coarse sugar for sprinkling over top optional


  • Preheat oven to 350 degrees F (175 degrees C).  Prepare a 9"x5" loaf pan by spraying with oil, non-stick spray or a piece of parchment paper. and set aside.
  • In a small bowl mix flour, cinnamon, baking soda, baking powder and salt.  Set aside. 
  • In a larger bowl, combine the well-mashed bananas with the maple syrup/honey, oil, eggs and vanilla. 
  • Add the dry ingredients to the banana mixture and mix quickly, adding the nuts or chocolate chips in the last moment of mixing.   
  • Pour the batter into the loaf pan and sprinkle with coarse sugar over top, if desired. 
  • Place in the oven and bake 55-60 minutes, until a toothpick inserted into the middle of the loaf comes out clean. 
  • Remove the loaf pan from the oven and let the loaf cool in the pan for 5-10 minutes before turning it out and cooling on a cooling rack completely.
  • Store in an airtight container for up to 4 days.